Food and Fermentation Industries >

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

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

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

  • WANG Nan ,
  • HUANG Shan ,
  • ZHANG Yue ,
  • ZHANG Fusheng ,
  • ZHENG Jiong
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  • 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

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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

Cite this article

WANG Nan , HUANG Shan , ZHANG Yue , ZHANG Fusheng , ZHENG Jiong . Modification of bamboo shoot dietary fiber by high temperature cooking combined with cellulase[J]. Food and Fermentation Industries, 2020 , 46(4) : 13 -18 . DOI: 10.13995/j.cnki.11-1802/ts.022326

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