单 位：
稻谷及副产物深加工国家工程实验室;中南林业科技大学食品科学与工程学院特医食品加工湖南省重点实验室
关键词：
超微化;雷竹笋;膳食纤维;结构表征;胆固醇结合力
摘 要：
为改善膳食纤维口感并增强其功能特性,以雷竹笋膳食纤维(Phyllostachys praecox dietary fiber,PPDF)为原料,采用重压研磨粉碎及气流粉碎对普通粉碎的PPDF进行超微化处理,分别得到重压研磨粉碎处理的膳食纤维(Z-PPDF)、气流粉碎处理的膳食纤维(M-PPDF),以普通粉碎处理的膳食纤维(C-PPDF)为对照。研究不同超微化处理对PPDF结构、水合性质及胆固醇、胆酸钠、亚硝酸盐结合能力的影响。结果表明:与C-PPDF相比,两种超微粉碎方式均能显著降低PPDF的粒径(P<0.05),Z-PPDF和M-PPDF的粒径分别降低了84.82%、94.81%;比表面积分别增加了4.92、7.38倍;傅里叶变换红外光谱显示Z-PPDF和M-PPDF中的羟基等官能团的位置发生小范围迁移,峰形变宽、吸收峰强度增加;同时Z-PPDF和M-PPDF表面粗糙,热稳定性增强,但其主要成分及化学结构未发生变化。与C-PPDF相比,Z-PPDF和M-PPDF中可溶性膳食纤维含量分别增加了25.23%、38.59%(P<0.05),以致其水合性质增强;Z-PPDF和M-PPDF体外结合胆固醇、胆酸钠、亚硝酸盐能力显著增强(P<0.05),其中M-PPDF作用效果最明显。气流粉碎处理能最大限度地增强PPDF的功能特性。
译 名：
Structural Characterization and Functional Properties of Ultra?ne Dietary Fiber from Phyllostachys praecox
作 者：
LI Lu;HUANG Liang;SU Yu;FU Xiaokang;Hunan Key Laboratory of Processed Food for Special Medical Purpose, College of Food Science and Engineering,Central South University of Forestry & Technology;National Engineering Laboratory of Rice and By-product Deep Processing;
关键词：
ultrafine grinding;;Phyllostachys praecox;;dietary fiber;;structure characterization;;cholesterol binding force
摘 要：
In order to improve the coarse taste of dietary fiber and enhance its characteristics, in the present study,Phyllostachys praecox dietary fiber(PPDF) from bamboo shoots was treated by heavy pressure grinding, jet milling and ordinary grinding, yielding three powders: Z-PPDF, M-PPDF and C-PPDF, respectively. Our aim was to explore the effects of different ultrafine grinding treatments on the structure, physicochemical properties of dietary fiber and on its ability to bind cholesterol, sodium cholate and nitrite. The results showed that compared with C-PPDF, the particle size of Z-PPDF and M-PPDF was significantly(P < 0.05), reduced by 84.82% and 94.81%, respectively, and the specific surface area was increased by 5.92 and 8.38 folds, respectively. Fourier transform infrared spectra showed that the position of hydroxyl groups in Z-PPDF and M-PPDF moved in a small range with increased peak width and absorption intensity. The surface of Z-PPDF and M-PPDF was rough, and the thermal stability was enhanced. Nevertheless, there was no significant change in the composition or structure of PPDF. Compared with C-PPDF, the contents of soluble dietary fiber in Z-PPDF and M-PPDF increased by 25.23% and 38.59%(P < 0.05), respectively, resulting in an improvement in hydration properties. Z-PPDF and M-PPDF, especially the latter, had a significantly enhanced ability to bind cholesterol, sodium cholate and nitrite. This study indicated that jet milling could enhance functional properties of PPDF to the maximum extent.
