DPPH
结晶度
膨胀能力
纤维
抗氧化剂
化学
微观结构
肿胀 的
核化学
食品科学
粒径
萃取(化学)
竹子
热稳定性
材料科学
有机化学
复合材料
物理化学
结晶学
作者
Yufan Dong,Qin Li,Yihe Zhao,Jun Cao
标识
DOI:10.1016/j.ultsonch.2023.106462
摘要
In this study, the ultrasonic assisted high-temperature cooking extraction method of soluble dietary fiber from bamboo shoots was optimized by response surface methodology, and the effects of ultrasonic assisted high-temperature cooking extraction on the structural characteristics, physicochemical properties and antioxidant activity of soluble dietary fiber (SDF) from bamboo shoots were evaluated. The yield of modified UH-SDF1 was significantly higher than that of untreated D-SDF2. FTIR and XRD confirmed that UH-SDF had more hydrophilic groups and higher crystallinity (28.73 %), resulting in better thermal stability. SEM observation showed that UH-SDF exhibited a more loose microstructure, and the particle size of UH-SDF (601.52 μm) was significantly smaller than that of D-SDF (242.59 μm), so UH-SDF had a larger specific surface area. In addition, UH-SDF has stronger water holding capacity, water swelling capacity and oil holding capacity than D-SDF. The DPPH radical and hydroxyl radical scavenging rates of UH-SDF were 8.91 % and 7.49 % higher than those of D-SDF. In addition, the reducing ability of UH-SDF was higher than that of D-SDF, which had better antioxidant activity. In summary, UH-SDF has the potential to be developed as an anti-inflammatory functional food.
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