Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties

In this study, the effects of extrusion combined with cellulase on the structural, physicochemical, and functional properties of bamboo shoots dietary fiber were evaluated. Extrusion-cellulase treatment increased the contents of soluble dietary fiber (22.17 g/100 g dry solids). The scanning electron microscopy and Fourier transformed infrared spectroscopy analyses showed that the extrusion-cellulase treatment altered the structure of bamboo shoots dietary fiber without destroying the main components. Bamboo shoots dietary fiber modified by extrusion-cellulase treatment showed improved water-holding capacity (9.34 g/g dry solids), oil-holding capacity (10.74 g/g dry solids), swelling capacity (8.32 mL/g dry solids), cation exchange capacity and functional properties, including glucose adsorption capacity (158 mg/g dry solids), cholesterol adsorption capacity (9.8 mg/g dry solids (pH 2), and 11.4 mg/g dry solids (pH 7)), and nitrite ion adsorption capacity (29 μg/g dry solids (pH 2) and 21 μg/g dry solids (pH 7)). This experiment provided a theoretical basis for the modification of bamboo shoots dietary fiber, and the bamboo shoots dietary fiber modified by extrusion-cellulase can be useful as a fiber-rich ingredient in functional foods.