Abstract: Cellulase hydrolysis, high temperature cooking (HT), high temperature cooking combined with cellulose (ET-HT) were applied to modify bamboo shoot dietary fiber (BSDF). The physicochemical properties such as color, water holding capacity, swelling capacity, oil holding capacity, thermal gravity and structure such as particle size, potential, microstructure, infrared spectroscopy were measured. The results showed that the particle size of BSDF were significantly reduced after modifications (P<0.05). The particle size ((423±23.7) nm) of BSDF was the smallest in the group of ET-HT40. The potentials of BSDF were all significantly decreased after modification(P<0.05). BSDF showed flaky structure after ET-HT treatment. The smallest L*(54.26±0.64) and b* (18.41±0.29) were caused by ET-HT treatment meanwhile the largest a*(9.63±0.17)was obtained. The BSDF treated by ET-HT20 has the largest water holding capacity ((5.29±0.17) g/g) and swelling capacity ((13.22±0.12) mL/g) while the largest oil holding capacity ((8.35±0.03) g/g) was obtained with ET-HT40 treatment. Thermal gravity analysis showed that the thermal stability of BSDF was strongest after ET-HT20. Infrared spectroscopy indicated that the main functional groups structure of BSDF were not be changed by ET, HT and ET-HT treatment. Above results showed that ET-HT was an effective approach to improve the physicochemical properties of BSDF compared with ET and HT treatment.
汪楠,黄山,张月,等. 高温蒸煮协同纤维素酶改性竹笋膳食纤维[J]. 食品与发酵工业, 2020, 46(4): 13-18.
WANG Nan,HUANG Shan,ZHANG Yue,et al. Modification of bamboo shoot dietary fiber by high temperature cooking combined with cellulase[J]. Food and Fermentation Industries, 2020, 46(4): 13-18.
 ZENG Heng,CHEN Jiwang,ZHAI Jinling,et al. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber[J].LWT-Food Science and Technology,2016,73:425-431.  LUO Xianliang,WANG Qi,ZHENG Baodong,et al. Hydration properties and binding capacities of dietary fibers from bamboo shoot shell and its hypolipidemic effects in mice[J]. Food and Chemical Toxicology,2017,109:1 003-1 009.  LI Xiufen,GUO Juan,JI Kailong,et al. Bamboo shoot fiber prevents obesity in mice by modulating the gut microbiota[J]. Scientific Reports,2016,6:1-11.  ZHENG Jiong,WU Jiahao,DAI Yaoyi,et al. Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding[J]. LWT-Food Science and Technonlogy,2017,84:364-369.  MO Yang,WU Liangru,CAO Chongjiang,et al. Improved function of bamboo shoot fibre by high-speed shear dispersing combined with enzyme treatment[J].International Journal of Food Science and Technology,2019,54:844-853.  YAN Jingkun,WU Lixia,CAI Wudan,et al. Subcritical water extraction-based methods affect the physicochemical and functional properties of soluble dietary fibers from wheat bran[J]. Food Chemistry,2019,298:1-9.  HUMA B U A,FARHAN S,AFTAB A.et al. Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review[J]. Journal of food processing and preservation,2019,43:1-12.  孙静,邵佩兰,徐明.高温蒸煮结合酶解改性枣渣膳食纤维[J].食品工业科技,2017,38(23):137-142.  SONG Yu,SU Wei,MU Yingchun. Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties[J]. International Journal of Food Properties,2018,21(1):1 219-1 232.  CHEN Bifen,CAI Yongjian,LIU Tongxun,et al. Improvements in physicochemical and emulsifying properties of insoluble soybean fiber by physical-chemical treatments[J]. Food Hydrocolloids,2019,93:167-175.  TEM T D, VASANTHAN T. Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking[J]. Food Hydrocolloids,2019,89:773-782.  周丽珍,刘冬,李艳,等.高温蒸煮结合酶解改性豆渣膳食纤维[J]食品研究与开发,2011,32(1):27-30.  CHEN Huanhuan,ZHAO Chunmei,LI Jie,et al. Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root[J]. LWT-Food Science and Technology,2018,93:204-211.  HUA Mei,LU Jiaxi,QU Di,et al. Structure,physicochemical properties and adsorption function of insoluble dietary fiber from ginseng residue:A potential functional ingredient[J]. Food Chemistry,2019,286:522-529.  XUE Zihan,CHEN Yue,JIA Yanan,et al. Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues[J]. Food Hydrocolloids,2019,95:10-18.  YANG Bing,WU Qunjun,SONG Xue,et al. Physicochemical properties and bioactive function of Japanese grape (Hovenia dulcis) pomace insoluble dietary fibre modified by ball milling and complex enzyme treatment[J]. International Journal of Food Science and Technology,2019,54:2 363-2 373.  刘成梅,蓝海军,涂宗财,等.复合稳定剂对膳食纤维在微射流瞬时高压下团聚性的影响[J].食品科学,2007,28(8):33-36.  HAN Wen,MA Sen,LI Li,et al. Influence of wheat starch on the structural changesand size distribution of gluten induced by adding wheat bran dietary fiber[J].Starch,2018:70.  XIE Fengying,ZHAO Tian,WAN Hongchen,et al. Structural and physicochemical characteristics of rice bran dietary fiber by cellulase and high-pressure homogenization[J].2019,9:1 270-1 280.  IKRAM U,YIN Tao,XIONG Shanbai,et al. Effects of thermal pre-treatment on physicochemical properties of nanosized okara (soybean residue) insoluble dietary fiber prepared by wet media milling[J]. Journal of Food Engineering,2018,237:18-26.  WANG Caihong,MA Yilong,ZHU Danye,et al. Physicochemical and functional properties of dietary fiber from Bamboo Shoots (Phyllostachys praecox)[J]. Emirates Journal of Food and Agriculture,2017,29(7):509-517.  LUO Xianliang,WANG Qi,FANG Dongya,et al. Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties[J]. International Journal of Biological Macromolecules,2018,120:1 461-1 467.  张明,马超,吴茂玉,等.蒸汽爆破压力对西兰花老茎膳食纤维品质及理化特性的影响[J/OL].食品工业科技:1-11[2020-02-18].http://kns.cnki.net/kcms/detail/11.1759.TS.20190801.1001.004.html.  JIA Mengyun,CHEN Jiajun,LIU Xiaozhen,et al. Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation[J]. Food Hydrocolloids,2019,94:468-474.  郑刚,何李,赵国华.高压蒸煮对苹果膳食纤维理化特性及发酵性能的影响[J].食品与发酵工业,2009,35(5):90-93.  王佳,张颜笑,郑炯.酶解处理对竹笋膳食纤维理化特性的影响[J].食品与发酵工业,2016,42(9):104-108.  DONG Jilin,WANG Lei,LU Jing,et al. Structural,antioxidant and adsorption properties of dietary fiber from foxtail millet (Setaria italica) bran[J]. Journal of the science of food and agriculture,2019,99:3 886-3 894.  KABIR M M,WANG H,LAU K T,et al. Effects of chemical treatments on hemp fibre structure[J]. Applied Surface Science,2013,276:13-23.  CHEN Huanhuan,LI Jie,YAO Ruixue,et al. Mechanism of lipid metabolism regulation by soluble dietary fibre from micronized and non-micronized powders of lotus root nodes as revealed by their adsorption and activity inhibition of pancreatic lipase[J]. Food Chemistry,2019,305:125 434-125 442.  GILLÓPEZ D I,LOISCORREA J A,SNCHEZPARDO M E,et al. Production of dietary fibers from sugarcane bagasse and sugarcane tops using microwave-assisted alkaline treatments[J]. Industrial Crops & Products,2019,135:159-169.  ANUPAMA K, MANDEEP S. Isolation and characterization of cellulose nanofibrils from wheat straw using steam explosion coupled with high shear homogenization[J]. Carbohydrate Research,2011,346:76-85.  ZHANG Mengyun,LIAO Aimei,KIRAN T,et al. Modification of wheat bran insoluble dietary fiber with carboxymethylation, complex enzymatic hydrolysis and ultrafine comminution[J]. Food Chemistry,2019,297:124 983-124 992.