不同处理对版纳甜龙竹竹笋膳食纤维结构与功能特性的影响  

Effects of Different Treatments on the Structure and Functional Properties of Dietary Fibers from Bamboo (Dendrocalamus hamitonii) Shoots

作　　者：李秀芬 赵冰 赵一鹤 李沁 和劲松[1] LI Xiu-fen;ZHAO Bing;ZHAO Yi-he;LI Qin;HE Jin-song(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;Xishuangbanna Tropical Botanical Garden,Chinese Academy of Sciences,Mengla 666303,Yunnan,China;Yunnan Academy of Forestry and Grassland,Kunming 650201,Yunnan,China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201 [2]中国科学院西双版纳热带植物园,云南勐腊666303 [3]云南省林业和草原科学院,云南昆明650201

出　　处：《竹子学报》2021年第4期61-68,共8页Journal of Bamboo Research

基　　金：云南省科技厅项目(202101AT070221;202001AU070106);云南省教育厅基金项目(2019J0115);云南省大学生创新创业省级项目(201910676038)。

摘　　要：研究不同提取方法对竹笋膳食纤维组成、结构及物理化学性质的影响。分别采用热水浸提,干燥后浸提,发酵后浸提,以及发酵后再经烘干、浸提4种不同处理方法提取竹笋膳食纤维。通过分析提取物中膳食纤维的含量、单糖组成、化学结构、微观形态、色度变化以及功能性质,评价4种处理对竹笋膳食纤维结构和功能性质的影响。结果表明,发酵后提取的样品中总膳食纤维含量高,色泽更白,微观结构呈波浪状,持水性和膨胀性提高。烘干提取的竹笋膳食纤维的黄色显著增加,对纤维微观结构有一定影响。说明烘干和发酵对竹笋膳食纤维的结构特征和功能性质都有影响,研究结果对认识竹笋膳食纤维的结构和功能性质有一定意义。The effects of different extraction methods on the composition,structure,physical and chemical properties of dietary fibers from bamboo(D.hamitonii) shoots were studied.Hot water extraction,water extraction after drying,water extraction after fermentation,and water extraction after fermentation and drying were used to prepare four dietary fibers from bamboo shoot.By analyzing the dietary fiber content,monosaccharide composition,chemical structure,micro-morphology,color changes,and functional properties of the extracts,the effects of four extraction treatments on the structure and functional properties of the dietary fibers were evaluated.Results showed that increased total dietary fiber,whiter color,undulate microstructure and higher water holding capacity and swelling capacity were observed in the dietary fibers extracted after fermentation.A dramatic increase in the yellow color was observed in dietary fibers extracted after drying treatment and the microstructure of the dietary fibers was altered to some extent through drying treatment.The structure and functional properties of the dietary fibers were affected by both drying treatment and fermentation treatment.The results of this study are of great significance to understand the structure and functional properties of dietary fibers extracted from bamboo shoot.

关 键 词：膳食纤维 竹笋 结构 功能性质 单糖组成 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]