雷竹笋渣及其膳食纤维的物化特性分析

该研究对雷竹笋渣及其经各种不同的方法处理后得到的膳食纤维的物化特性进行了测定和分析。研究表明，雷竹笋渣采用化学法和发酵法加工制备膳食纤维，成品的性能均有显著的提高(P＜0.05)；与化学法制备的膳食纤维比较，发酵法制备的膳食纤维除对脂肪的吸附能力较低之外，其他性能如水合性质(持水力、溶胀性、结合水力分别为7.43 g/g、5.57 mL/g、5.26 g/g)、阳离子交换能力0.43 mmol/g、吸附胆固醇的能力5.25 mg/g、NO2-的吸附能力1.45 mg/g均显著优于化学法制备的膳食纤维的水合性质(5.48 g/g、4.30 mL/g、4.54 g/g)、阳离子交换能力0.37 mmol/g、吸附胆固醇的能力2.02 mg/g、NO2-的吸附能力0.80 mg/g。就对膳食纤维的性能的影响而言，发酵法是最佳的制备雷竹笋渣膳食纤维的方法。

Physicochemical properties of Phyllostachys praecox dregs and its dietary fiber

The physicochemical properties of dregs and dietary fiber from Phyllostachys praecox were by different treatment methods were determined and analyzed. Results showed that the properties of the dietary fiber products obtained from P. praecox by chemical method and fermentation method had a significant improvement (P＜0.05). Compared with dietary fiber produced by chemical method, the adsorption capacity of dietary fiber produced by fermentation method was lower, but the other properties such as hydration properties (water holding capacity 7.43 g/g, swelling capacity 5.57 ml/g, water binding capacity 5.26 g/g), cation exchange capacity (0.43 mmol/g), the adsorption capacity of cholesterol (5.25 mg/g) and the adsorption capacity of NO2- (1.45 mg/g) were significantly better than that of dietary fiber produced by chemical method, including hydration properties (water holding capacity 5.48 g/g, swelling capacity 4.30 ml/g, water binding capacity 4.54 g/g), cation exchange capacity (0.37 mmol/g), the adsorption capacity of cholesterol (2.02 mg/g) and the adsorption capacity of NO2- (0.80 mg/g). In terms of effect on the performances of dietary fiber, fermentation was the optimal method for preparing dietary fiber from P. praecox dregs.