Water-insoluble Dietary Fiber Of Bamboo Shoot Stabilizing Pickering Emulsion And Its Application

In recent years,due to the increas ingly prominent health problems caused by obesity,the development and research of fat mimetic has become a current hot spot.There are many researches on the application of proteins or carbohydrates through the gel texture to simulate fat taste.However,less research on fat simulants us ing Pickering emuls ion as medium.Water insoluble dietary fiber has great potential in Pickering emulsion and fat mimics due to its water insoluble and anti-digestibility.In this paper,water-insoluble dietary fiber was extracted from bamboo shoots to stabilize the O/W Pickering emulsion,and the emulsion was used as fat replacers in baked food.The main results are as follows:1.Water-insoluble dietary fiber extracted from bamboo shoots(BSDF)after high-pressure homogenization was nanoscale filamentary structure,and its average width and average height were about 25 nm and 5nm,respectively.The chemical composition of BSDF was not changed after high pressure homogenization by FT-IR.XRD results showed that the cellulose contained in BSDF was native cellulose I.BSDF suspensions had good physical stability and exhibited shear-thinning behavior.2.The prepared BSDF was used to stabilize low internal phase O/W Pickering emuls ion.The emulsion stabilized by HPH-20 t BSDF had the best particle size distribution.The droplet size of emuls ion decreased with the increase of solid content of BSDF and increased with the increase of oil-water ratio.When the solid content of BSDF was 0.3wt%,the emuls ion had excellent phys ical stability,and the emulsion index was 100% after one month.The emulsion was pseudoplastic fluid with shear thinning behavior.With the increase of the solid content of BSDF,the modulus of the emuls ion increased gradually,indicating that the increase of BSDF strengthened the three-dimensional network structure in the emulsion and improved thestability of the emulsion.In addition,the emuls ion was relatively stable against environmental factors such as temperature and p H.3.The prepared BSDF was used to stabilize middle internal phase O/W Pickering emulsion.When the ratio of oil phase was between 50% and 70% and the solid content of BSDF was around 0.5wt%,the particle size of the emuls ion was minimized and the emulsion had good centrifugal stability.When the solid content of BSDF further increased,the particle s ize of emuls ion increased and even demulsification occurred.When the ratio of oil phase was 70% and the solid content of BSDF was between 0.7 wt% to 1.1wt%,the sample could not form emuls ion after one shear,but the sample could form emulsion after second shear and the emuls ion had better centrifugal stability.4.The emuls ion stabilized with BSDF was used as fat mimetic in cookies.The replaced dough was tested by scanning electron microscope,it was found that fibrous filaments were entangled in the gluten network,which increased the toughness of the gluten network.The hardness of the replaced biscuits was increased slightly and its appearance had no noticeable change compared with the control.This method not only reduced the intake of fat and increased the amount of dietary fiber,but also inhibited the digestion of fat.