化学改性对竹笋膳食纤维结构及理化性能的影响

Influence of chemical modification on the structure and physicochemical properties from bamboo-shoot dietary fiber

通过红外光谱及电镜扫描技术表征,探讨化学改性对竹笋膳食纤维结构的影响,并对改性后的DF进行理化性能的分析。结果表明:红外光谱显示在1417.08、1331.91、1242.02、1143.35、1099.67cm-1等处出现了醚键吸收峰,竹笋DF被羧甲基化;电镜扫描结果显示改性后的竹笋膳食纤维表面粗糙不平,有明显的裂纹及沟壑,表面结构受到一定的破坏,其完整性遭到破坏;经过化学改性后的竹笋DF膨胀力、持水力、结合水力、SDF含量都有一定程度的提高,但是阳离子交换力略有下降,因此可以说明化学改性对竹笋DF理化性能及品质有良好的改善作用。

The influence of chemical modification on the structure of bamboo-shoot dietary fiber was studied by infrared spectrum and scanning electron microscopy characterization,and then the physicochemical properties of modified dietary fiber was analyzed.The results indicated that by IR spectra comparison, in 1417.08,1331.91, t242.02,i143.35,1099.57cm-1 appeared ether linkage absorption peak, so that bamboo-shoot dietary fiber had been carboxymethylated.The scanning electron microscopy indicated that modified bamboo-shoot surface was rough,had obvious cracks and gully, description of the surface structure and integrity were destroyed. Modified bamboo-shoot dietary fiber had a better expansibility, water-holding power, water combing power, content of SDF, which were higher than bamboo-shoot dietary fiber, but the cation exchange force of modified bamboo- shoot dietary fiber was lower than bamboo-shoot.So that chemical modification had a good improvement to the physicochemical properties and quality of bamboo-shoot dietary fiber.