Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot
文献类型： 外文期刊
作者： Fang, Dongya 1 ; Wang, Qi 2 ; Chen, Canhui 1 ; Li, Zhengyi 1 ; Li, Shuting 1 ; Chen, Wen 1 ; Zheng, Yafeng 1 ;
作者机构： 1.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
2.Fujian Acad Agr Sci, Inst Agr Engn, Fuzhou 350003, Peoples R China
3.Fujian Agr & Forestry Univ, China Ireland Int Cooperat Ctr Food Mat Sci & Str, Fuzhou 350002, Peoples R China
关键词： bamboo shoot; dietary fibre; prebiotic property; structure; dynamic high-pressure micro-fluidisation
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期：
页码：
收录情况： SCI
摘要： The basal part of bamboo shoot is a novel resource to produce dietary fibre (BDF). However, its insolubility in water, stiff texture and low degradability limit its applicability in foods. This study explored the feasibility of improving the structural and functional properties of BDF by enzymatic hydrolysis and dynamic high-pressure micro-fluidisation (DHPM). Both methods are efficient to reduce the fibre particle size and caused significantly increased roughness on the fibre surface, especially for the porous structure after DHPM treatment. Crystallinity of DHPM-modified fibres was increased from 23.01% to 33.53%, due to the disruption of lignin and hemicellulose, which was further confirmed by the FT-IR spectra. The modified fibres exhibited significantly enhanced swelling capacity and holding water/oil capacities. Moreover, the modified fibres exhibited improvedin vitroprebiotic property, which could constantly supply the carbon source and stimulate the growth ofLactobacillus acidophilusATCC 4356 andBifidobacterium longumATCC 15707.
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