Preparation of water-soluble dietary fiber from bamboo shoots by fungi fermentation and its supplementation in biscuits

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
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引用次数: 0

Abstract

Expanding the utilization of bamboo shoots is extremely meaningful in China because of the high output every year. In this study, the bamboo shoot powder was used as a substrate to produce water-soluble dietary fiber (WSDF) by fermentation with a screened fungi strain Trichoderma dorotheae MLG23, and the prepared WSDF was utilized in the production of biscuits. The bamboo shoots and their residues, WSDF, and biscuits were analyzed on Fourier transform infrared spectroscopy (FT-IR), X-ray photoelectron spectroscopy (XPS), scanning electron microscope (SEM), inductively coupled plasma mass spectrometry (ICP-MS), and texture analyzer. The results showed that the fungi exhibited a strong ability to express extracellular cellulase. The enzymatic activities of filter paper activity (FPA), cellobiohydrolase (CBH), and -glucosidase (BG) secreted by the strain showed the highest at 50 °C, reaching 0.13, 0.19, and 1.20 U/mL, respectively, and the highest enzymatic activity of endoglucanase (EG) with 0.37 U/mL was obtained at 60 °C. The highest WSDF yield of 45.97 wt% was obtained under the fermentation conditions of bamboo shoot loading 30 g/L, strain inoculum 1010 CFU/L, and fermentation time 4 d at 30 °C. The cellulose and hemicellulose in bamboo shoots were partially utilized by the fungi to produce WSDF. The main metal elements in WSDF were Mg, K, Ca, and Zn. The hardness, cohesion, chewiness, resilience, and adhesion of the biscuits showed a gradual decrease with the increase of WSDF addition in the range from 0 to 10 g per 100 g of low gluten flour. The incorporation of WSDF disrupted the network structure of the gluten, leading to the reduction of some textural properties and the change of microstructure. These results showed a potential utilization of bamboo shoot in production of WSDF and functional biscuits.

用真菌发酵法制备竹笋水溶性膳食纤维及其在饼干中的添加量
由于中国每年都有大量的竹笋产出,因此扩大竹笋的利用率在中国是非常有意义的。本研究以竹笋粉为基质,用筛选出的真菌菌株毛霉 MLG23 发酵生产水溶性膳食纤维(WSDF),并将制备的水溶性膳食纤维用于饼干的生产。对竹笋及其残渣、WSDF 和饼干进行了傅立叶变换红外光谱(FT-IR)、X 射线光电子能谱(XPS)、扫描电子显微镜(SEM)、电感耦合等离子体质谱(ICP-MS)和质构分析仪分析。结果表明,真菌表达胞外纤维素酶的能力很强。菌株分泌的滤纸活性(FPA)、纤维素水解酶(CBH)和ꞵ-葡萄糖苷酶(BG)的酶活在 50 ℃时最高,分别达到 0.13、0.19 和 1.20 U/mL,内切葡聚糖酶(EG)的酶活在 60 ℃时最高,为 0.37 U/mL。在竹笋负载量为 30 g/L、菌株接种量为 1010 CFU/L、发酵温度为 30 ℃、发酵时间为 4 d 的发酵条件下,WSDF 产率最高,为 45.97 wt%。竹笋中的纤维素和半纤维素被真菌部分利用,产生了 WSDF。WSDF 中的主要金属元素为 Mg、K、Ca 和 Zn。在每 100 克低筋面粉中添加 0 至 10 克 WSDF 的范围内,饼干的硬度、内聚力、咀嚼性、回弹性和附着力随着 WSDF 添加量的增加而逐渐降低。WSDF 的加入破坏了面筋的网络结构,导致一些质构特性的降低和微观结构的改变。这些结果表明了利用竹笋生产 WSDF 和功能饼干的潜力。
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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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