以雷笋膳食纤维为研究对象,经纤维素酶和木聚糖酶改性处理,分析其理化性能和结构特征变化。持水力、持油力、膨胀力和吸附能力(亚硝酸盐和胆固醇)为膳食纤维(dietary fiber,DF)理化性能的考察指标,通过扫描电子显微镜(SEM)、傅里叶红外光谱(FT-IR)和X-射线衍射(XRD)检测膳食纤维的结构变化。结果表明,酶法改性后,可溶性膳食纤维含量从(1.02±0.04) g/100 g DF增加至(6.80± 0.15) g/100 g DF;DF的持水量,持油量和膨胀能力、吸附胆固醇和亚硝酸根离子能力均显著增加(P<0.05)。 改性DF的表面孔隙增加、比表面积增大,木质素和纤维素部分降解,结晶度降低。因此,使用纤维素酶和木聚糖酶是一种优良的雷笋DF酶法改性方法,并为新的竹笋功能性食品和食品添加剂的研发提供基础。
Dietary fiber (DF) from bamboo shoots (Phyllostachys praecox f. Prevernalis) was treated with cellulase and xylanase, and their physiochemical properties and structural changes were analyzed. Water holding capacity (WHC), oil holding capacity (OHC), swelling capacity (SC), and adsorption capacities of cholesterol and nitrites were examined as physiochemical properties. Changes in DF structure were analysed by scanning electron microscopy (SEM), fourier transform infrared spectra (FT-IR), and X-ray diffraction (XRD). The results showed that the soluble dietary fiber content increased from initial (1.02±0.04) g/100 g DF to (6.80±0.15) g/100 g DF after enzyme modification. Moreover, the WHC, OHC, SC, and cholesterol and nitrite ions absorbent abilities significantly increased (P< 0.05). The porosity of the DF surface and its specific surface increased. Both lignin and cellulose in DF were partially degraded, and the crystallinity decreased. In conclusion, cellulase and xylanase are suitable to modify bamboo shoots DF, and they are beneficial for research and development of new functional foods or food additives from bamboo shoots.
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