Effects of preparation methods on physicochemical and functional properties of soluble dietary fiber from Phyllostachys prominens bamboo shoot head
This study prepared soluble dietary fiber(SDF)from bamboo shoots heads by four methods,including ultrasonic-micro-wave method,ultrasonic-enzymatic method,microwave-enzymatic method,and ultrasonic-microwave combined enzymatic method,using Phyllostachys prominens bamboo shoot heads as raw materials.The effects of different extraction methods on the physicochemical properties and functional activities of SDF were evaluated.Results showed that the SDF prepared by the four methods belonged to natural cellulose type Ⅰ.The different extraction methods had no effect on the composition of functional groups in SDF,but had a significant effect on the physicochemical properties,hypoglycemic and lipid activity.The SDF prepared by ultrasonic-microwave combined enzymatic method had a more loose and porous structure,and exhibited the highest water-holding capacity[(1.39±0.06)g/g],oil holding capacity[(3.87±0.20)g/g],swelling capacity[(21.76±1.05)mL/g],and solubility[(86.69±0.62)％],and enhanced the adsorption capacity of cholesterol and cholate,as well as the inhibitory activities of a-amylase,a-glucosidase,and pancreatic lipase.The results showed that physical method combined with biological method was a better method to prepare soluble dietary fiber,and ultrasonic-microwave combined with enzymatic method was the best.The results of this study can provide a theoretical basis for bamboo shoots in the field of functional food development and other areas.
万方数据
维普
