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Improved function of bamboo shoot fibre by high‐speed shear dispersing combined with enzyme treatment
Author(s) -
Yang Mo,
Wu Liangru,
Cao Chongjiang,
Wang Suya,
Zhang Dongmei
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14004
Subject(s) - bamboo shoot , chemistry , nitrite , shoot , sugar , food science , materials science , nuclear chemistry , horticulture , nitrate , organic chemistry , biology , raw material
Summary With the increase in global welfare, metabolic syndrome‐related diseases seriously disrupt our quality of life. Balanced diet with low calories, low glycaemic index, and high dietary fibre such as bamboo shoot fibre is needed. Functional properties of dietary fibre can be improved by processing methods. Therefore, we compared the effect of three processing methods (high‐speed shear dispersing, enzyme treatment and combined treatment) on the characteristics and functions of bamboo shoot fibres. Combined treatment resulted in high SDF content (10.15%), adsorption capacity of glucose (4.45–18.18 mmol g −1 ), nitrite ion (505.49 μg g −1 [ pH 2.0]), and cholesterol (333.72 μg g −1 [ pH 2.0]). FTIR revealed that hydroxyl groups, sugar methylene and benzene rings of aromatic compounds existed in the treated bamboo shoots. The particle size (D 50 ) decreased from 383.90 to 30.65 μm. Honeycomb‐like structure was also observed through SEM . Thus, proper processing of bamboo shoot fibres can improve their functions as food ingredients.