食品与发酵工业 >

2020 , Vol. 46 >Issue 4: 13 - 18

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022326

研究报告

高温蒸煮协同纤维素酶改性竹笋膳食纤维

  • 汪楠 ,
  • 黄山 ,
  • 张月 ,
  • 张甫生 ,
  • 郑炯
展开
  • 1(西南大学 食品科学学院,重庆, 400715);
    2(食品科学与工程国家级实验教学示范中心(西南大学),重庆,400715)
本科生(郑炯副教授为通讯作者,E-mail:zhengjiong_swu@126.com)

收稿日期: 2019-09-23

  网络出版日期: 2020-04-07

基金资助

国家自然科学基金(31701617)

收起

Modification of bamboo shoot dietary fiber by high temperature cooking combined with cellulase

  • WANG Nan ,
  • HUANG Shan ,
  • ZHANG Yue ,
  • ZHANG Fusheng ,
  • ZHENG Jiong
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China);
    2(National Demonstration Center for Experimental Food Science and Engineering Education (Southwest University), Chongqing 400715, China)

Received date: 2019-09-23

  Online published: 2020-04-07

Fold

摘要

以竹笋膳食纤维(bamboo shoot dietary fiber,BSDF)为研究对象,分别采用纤维素酶酶解(ET)、高温蒸煮(HT)、高温蒸煮协同纤维素酶(ET-HT)处理BSDF,分析其结构和理化性质(持水力、膨胀力、持油力、色泽)的变化。结果表明,改性后BSDF的粒径均显著减小(P<0.05),ET-HT40组BSDF的粒径((423±23.7) nm)最小,改性处理后的BSDF的电位均显著下降(P<0.05)。ET-HT处理后BSDF呈片状结构,ET-HT组BSDF的L*值(54.26±0.64)和b*值(18.41±0.29)最小,a*值(9.63±0.17)最大。ET-HT20组BSDF 的持水力((5.29±0.17) g/g)和膨胀力((13.22±0.12) mL/g)最大,ET-HT40组BSDF的持油力((8.35±0.03) g/g)最大。热重分析表明ET-HT处理BSDF的热稳定性最强。红外光谱表明ET、HT和ET-HT改性后BSDF的主要官能团结构未发生改变。综上,ET-HT较单独ET和HT更有效地改善了BSDF的理化性质,是提升BSDF品质的有效方式。

关键词： 竹笋膳食纤维; 高温蒸煮; 纤维素酶; 理化性质; 微观结构

本文引用格式

汪楠 , 黄山 , 张月 , 张甫生 , 郑炯 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.022326

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.

Key words： bamboo shoot; dietary fiber; high temperature cooking; cellulase; physicochemical properties; microstructure

参考文献

[1] 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.
[2] 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.
[3] 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.
[4] 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.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] 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.
[10] 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.
[11] TEM T D, VASANTHAN T. Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking[J]. Food Hydrocolloids,2019,89:773-782.
[12] 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.
[13] 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.
[14] 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.
[15] 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.
[16] 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.
[17] 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.
[18] 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.
[19] 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.
[20] 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.
[21] 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.
[22] 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.
[23] 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.
[24] 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.
[25] 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.
[26] 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.
[27] 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.
[28] 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.
[29] 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.
[30] GILLÓPEZ D I,LOISCORREA J A,SNCHEZPARDO 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.
[31] 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.
[32] 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.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司