Physicochemical properties improvement and structural changes of bamboo shoots (Phyllostachys praecoxf. Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study

文献类型： 外文期刊

第一作者： Yang, Kai

作者： Yang, Kai;Yang, Zhenhuan;Zhou, Cheng;Sun, Peilong;Yang, Zhenhuan;Wu, Weijie;Gao, Haiyan;Xia, Qile;Chen, Jianbing;Yang, Kai;Wu, Changqing

作者机构：

关键词： Bamboo shoots; Dietary fiber; Modification; Subcritical water; High pressure homogenization; Physicochemical properties

期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

ISSN： 0022-1155

年卷期： 2020 年 57 卷 10 期

页码：

收录情况： SCI

摘要： In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecoxf. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.

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