Fuente: PubMed "industrial biotechnology" Food Chem. 2025 Dec 4;500:147398. doi: 10.1016/j.foodchem.2025.147398. Online ahead of print.ABSTRACTDeveloping efficient modification methods for seaweed dietary fiber (DF) is hindered by its sulfated galactan backbone, which differs fundamentally from terrestrial lignocellulosic matrices. In this study, temperature-controlled steam explosion (SE) was employed to modulate the structural and functional characteristics of Porphyra haitanensis TDF. Moderate SE (140 °C) promoted an effective IDF-to-SDF conversion, evidenced by pronounced increases in SDF (127.67 %), galactose (37.71 %), and uronic acids (22.73 %-25.65 %), accompanied by reductions in IDF (17.95 %), acid-insoluble residue (28.54 %), and sulfate groups (47.40 %) (p < 0.05). Multiscale characterization revealed the formation of a honeycomb-like porous network, strengthened hydroxyl/carboxyl signals, elevated crystallinity, and enhanced thermal stability. Correspondingly, hydration capacity, lipid adsorption, cholesterol binding, and inhibition of α-amylase, α-glucosidase, and pancreatic lipase increased significantly. Excessive SE (180 °C) led to structural densification and diminished functionality. These findings suggest that controlled SE may restructure sulfated seaweed DF, offering a green strategy for its functional utilization.PMID:41401481 | DOI:10.1016/j.foodchem.2025.147398