Modification Of Bamboo Shoots Dietary Fiber And Its Application In Chinese Sausages

Bamboo shoots have high amounts of dietary fiber(DF).However,DF in bamboo shoots is mostly insoluble,and the low content of soluble dietary fiber(SDF)in DF limits its applications in food industry.Compared with insoluble dietary fiber(IDF),SDF not only exhibits more functional properties,but also possesses a greater capacity to provide viscosity,and act as emulsifier.Therefore,it is important to develop a modification method that improves DF quality and increases SDF content in bamboo shoots.In the experiment,taking bamboo shoots as the raw material,and DF in the bamboo shoots is the main research object.It was modified by high-pressure cooking combined with cellulase technology to optimize its modification process,studied and compared the physicochemical,functional properties and structural characterization of untreated bamboo shoots dietary fiber(BSDF1),treated with high temperature and high pressure cooking(BSDF2),treated with high temperature and high pressure cooking combined with cellulase(BSDF3).BSDF and pig skin mixed gel as a substitute for fat in Chinese sausage was further studied,and the mainly conclusions are as following.The production of SDF from Bamboo shoots was explored by technology of steam-cooking combining with cellulase enzymatic hydrolysis.In order to futher intensify SDF production,the production technical parameters were optimized by orthogonal array design on the basis of a series of single-factor experiments.Experimental results indicated that the optimal high temperature modification condition for pretreated Bamboo shoots as follow: solid-Liquid ratio1:10m L/g,temperature of steam-cooking 120?,treatment time 30 min.the results of High temperature and pressure-cooking combined with enzymatic hydrolysis modified BSDF are as follows: addition of cellulase 0.3%,temperature 60?,time1.5h,p H5.5,solid-Liquid ratio1:12.The content of SDF will reach a peak of 25.3%.This experimental conclusion had great significance for production and commercial application of SDF.This experimental conclusion had great significance for production and commercial application of SDF.Comparative study physicochemical properties(water holding capacity,oil holding capacity,swelling force,cation exchange capacity)and functional properties(adsorption capacity of glucose,cholesterol and NO2-)of the three groups DF,scanning electron microscopy(SEM)and Fourier transform infrared spectroscopy spectra(FT-IR)were used to observe the morphology and molecular structure of BSDF before and after modification.The results showed that the combination of steam cooking and cellulase treatment improved the physicochemical properties and functional properties of BSDF.Namely,water holding capacity was 8.72 g/g,oil holding capacity was 9.66 g/g,swelling force was 7.55 m L/g,cation exchange capacity was also increased obviously,glucose adsorption capacity was 8.2 mg/g(p H2)and 10.5 mg/g(p H7),NO2-adsorption capacity 28.3 ?g/g(p H 2)and 20.7 ?g/g(p H 7).From the result of SEM,it can be seen that the modified BSDF particles become smaller,the structure of the BSDF becomes looser,the voids increase,and the fiber adhesion can be observed on the surface.From the results of FT-IR analysis,it can be seen that high temperature,high pressure and cellulase treatment severely damage the structure of BSDF,the composition of BSDF has been redistributed,and small molecules have been generated during the modification process.The results of SEM and FT-IR were consistent with the results of physicochemical properties and adsorption characteristics.This experiment provided a certain theoretical basis for the modification of BSDF.The modified BSDF,PS,and water are mixed in a 1:2:2 ratio to prepare a fat substitute gel for use in Chinese sausages.Due to the water binding capacity of BSDF and the protein content in PS,the addition of PS-BSDF increases the moisture and protein content of the sausage,reduces the cooking loss rate of the sausage at the same time,and improves the emulsion stability and texture properties of sausage samples.Compared with the control group,moisture content of sausage samples that containing 40% fat substitutes increased by 3.27%,protein content increased by 1.66%,fat content decreased by 9.26%,ash content increased by 0.19%,and cooking loss rate decreased by 26.65%.Oil released yield decreased by 0.21%,water released yield decreased by 1.86%,and the redness value increased by 3.47,which improved the texture properties of sausages.Comprehensive electronic tongue and sensory analysis showed that sausages containing 40% fat substitutes have good taste and are accepted by the general public.Therefore,PS-BSDF gels can be used as fat substitutes in meat products to obtain higher moisture and protein content and quality characteristics.