Study On The Physicochemical Properties And Structure Of Chimonobambusa Dietary Fiber Modified By Physical Ways

Chimonobambusa utilis Nan Chuan Chong Qing, is unique, which is square shape and sprout in autumn. In this research, FHDF, DYDF and FEDF which were made by three different DF(fresh, dried and frozen Chimonobambusa), was studied as the raw material. The changes of physical and chemical properties and morphological structure of Chimonobambusa DF were discussed after three physical modification(ultrasonic,microwave, fine grinding). A preliminary study of the effects of Chimonobambusa DF on the qualities of sausage. The conclusions are as follows:(1) Effects of physical modification on the hydration properties of Chimonobambusa DFAfter the modification of ultrasonic, the hydration and antioxidation capacity of FHDF, DYDF and FEDF were increased significantly(P < 0.05). The capacity of hydration of DYDF was significantly greater than FHDF and FEDF(P < 0.05). The water-hold, selling and water-binding capacity of DYDF were 9.88 g/g, 7.14 g/g and8.52 g/g respectively. The oil-hold capacity of FEDF was 3.03 g/g, increased significantly(P<0.05). The adsorption sodium nitrite capacity of FHDF, DYDF and FEDF were increased significantly(P<0.05).After the modification of microwave, the hydration capacity of DYDF and FEDF were increased significantly(P< 0.05). But the modification results were lower than that of the modification of ultrasonic significantly(P<0.05). The oil-hold capacity of FEDF was increased significantly(P<0.05). The adsorption sodium nitrite capacity of FHDF, DYDF and FEDF were not increased significantly(P > 0.05). The reducing power and hydraxyl radical scavenging rate of DYDF were increased significantly(P<0.05).After the modification of fine grinding, the hydration capacity of DYDF and FEDF were increased significantly(P<0.05). But the modification results were lower than that of ultrasonic modification significantly(P>0.05). The oil-hold capacity of FHDF and DYDF were decreased significantly(P < 0.05). The adsorption sodiumnitrite capacity of FHDF, DYDF and FEDF were not increased significantly(P>0.05).The reducing power and hydraxyl radical scavenging rate of DYDF were increased significantly(P<0.05).The three physical modification can improve the hydration and antioxidation capacity of Chimonobambusa DF, and ultrasonic modification Chimonobambusa DF>Microwave modified Chimonobambusa DF > fine grinding modified Chimonobambusa DF.(2) Effects of physical modification on the morphology and structure of Chimonobambusa DFAfter the modification of ultrasonic and microwave, the apparent structure all present the space of the porous mesh structure, specific surface area increased, and after the modification of fine grinding, the surface concave and convex structure were exfoliated, part of the mesh structure disappeared, showing lamellar.After the modification of ultrasonic, microwave and fine grinding, The infrared spectrum characteristics absorption peak of FEDF was increased and become more acute in 898 cm-1, and it was increased in 1542 cm-1. But the characteristics absorption peak of FEDF was weakened and even disappeared in 1242 cm-1, 1316 cm-1, 1401 cm-1.The characteristics absorption peak of DYDF was decreased in 1540 cm-1, 1652 cm-1,2925 cm-1, the small peak was disappeared in 1448 cm-1, The characteristics absorption peak was increased in 898 cm-1.After the modification of ultrasonic, the X-ray diffraction 2θ and the peak intensity of FHDF, DYDF and FEDF were not almost changed. After the modification of microwave and fine grinding, the 2θ of FHDF and DYDF were not changed, but the peak intensity were changed. The 2θ within 15°-25°range, the peak intensity of FHDF was increased, but that of DYDF was decreased.The modification of ultrasonic, microwave and fine grinding can damage the morphology and structure and crystalline region to a certain degree. The peak shapes and position of infrared spectrum were changed slightly, but the peak intensity were changed greatly.(3) Effects of Chimonobambusa DF on the sausageWith the increase of the DF amount, the cooking loss and hardness were decreased significantly(P < 0.05), and the sensory morphological were changed significantly(P<0.05). When the addition amount was 2%, the standard of the senses were closest to the traditional sausage. After adding the Chimonobambusa DF, thevolatile flavor compounds of sausage were increased to 83 kinds, principal component analysis derived 5 main components, which had a great influence on the aldehydes,esters, acids component. After adding UL-FHDF and UL-DYDF, the cooking loss was minimum, the sensory qualities were closest to the traditional sausage, while maintaining the sausage water reduce peroxide value of the sausage, extend the shelf life of the sausage, and increased the nutritional value.