期刊论文

Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox

中文

食品科学

1002-6630

2019

40

7

74-81

10.7506/spkx1002-6630-20180306-069

江西省科技计划项目(20151BDH80069) 湖南省教育厅"十二五"重点学科资助项目(2011-76) 中央财政林业科技推广示范资金项目(JXTG(2014)-08).

本校为第一机构

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

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-P...