竹笋膳食纤维的制备及其功能结构比较  

Comparison on the Preparation Method Function and Structure of Dietary Fiber from Bamboo Shoots

作　　者：李安平[1] 谢碧霞[1] 王俊[1] 田玉峰[1] 

机构地区：[1]中南林业科技大学,长沙410004

出　　处：《中国食品学报》2010年第1期86-92,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：科技部创新基金项目(No.O2EFN216701226)

摘　　要：比较采用发酵法、酶法和酸碱法制备的竹笋膳食纤维在化学组成、功能特性和结构方面的差异。结果表明:酶法和发酵法制备的竹笋膳食纤维中蛋白质和SDF的含量显著高于酸碱法,而IDF和TDF的含量显著低于酸碱法;3种方法制备的竹笋膳食纤维在持水力和持油力方面呈显著性差异,而在溶胀力和阳离子交换能力方面差异不显著;原子力显微观察发现3种方法制备的膳食纤维表面均呈波状起伏的山峰状结构,波峰和波谷间有不同的高度差,其中以酸碱法处理的突起最明显,酶法处理次之,乳酸发酵法处理的表面相对平整,未经处理的对照组最差。红外光谱显示,3种方法制备的竹笋膳食纤维的物质组成和化学键类型基本相同。The difference in chemical composition, functional properties and structure of dietary fibers which was made by different methods were compared in this paper. The results showed that the protein and SDF contents in dietary fibers prepared by enzymatic and fermentation methods were obviously higher than that prepared by acid and alkali treated methods, that the obvious difference on water holding and oil holding capacity within three dietary fiber prepared by different methods was observed, but the difference of its swelling capacity and cation exchange capacity were unremarkable. The results of atomic force microscope showed that the structure surface of dietary fibers appeared a mountain peak structure with rise and fall wave, and its height difference between wave crest and trough was different, in which, the peak of acid-alkali treated group was the highest and enzyme treated group was the next. The infraved spectroscopy of bamboo shoots diatary fiberstreated by three method showed that there are not difference in composition and chemical bond.

关 键 词：制备 膳食纤维 功能特性 结构 

分 类 号：TS201[轻工技术与工程—食品科学]