Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network
The effect of nano-sized bamboo shoot dietary fiber concentration on gel network of yogurt was studied to provide a theoretical basis for the selection of fiber additions in the processing of high-fibre yogurt. The dietary fiber was degraded by ultrasonic autoclave-assisted enzymatic hydrolysis. The...
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070161 |
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| author | Bingyan CHEN Yun LIU Xiaozi LIN Zhangcheng LIANG Juqing HUANG Xiangze JIA Zhigang HE |
| author_facet | Bingyan CHEN Yun LIU Xiaozi LIN Zhangcheng LIANG Juqing HUANG Xiangze JIA Zhigang HE |
| author_sort | Bingyan CHEN |
| collection | DOAJ |
| description | The effect of nano-sized bamboo shoot dietary fiber concentration on gel network of yogurt was studied to provide a theoretical basis for the selection of fiber additions in the processing of high-fibre yogurt. The dietary fiber was degraded by ultrasonic autoclave-assisted enzymatic hydrolysis. The effects of fiber concentration on milk protein adhesion and the network structure of yogurt gel were investigated. Microscopic observations revealed that nano-sized dietary fiber at a high concentration (1.50% w/w) exhibited significant adhesion to milk proteins, thereby affecting the formation of the casein network. Infrared spectroscopy results indicated that the adhesive effect was attributed to hydrogen bonding between the amino groups of casein and the polyhydroxy structure of the fiber. Compared to yogurt without fiber, the addition of nano-sized dietary fiber at a low concentration (0.75% w/w) increased the fermentation acidity by 7.41% and the bound water content by 33.59%, resulting in a stable ''cheese-like'' gel. In contrast, the high-concentration fiber (1.50% w/w) disrupted the molecular orientation of casein through excessive adhesion, leading to an increase in the loss tangent (tanδ) of the gel modulus. This phenomenon compromised the structural stability of the yogurt gel. Therefore, optimizing yogurt processing quality can be achieved by using a low fiber addition concentration (0.75% w/w). |
| format | Article |
| id | doaj-art-c3fce8e22b1d4bfb925e5fba3ef4bac1 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-c3fce8e22b1d4bfb925e5fba3ef4bac12025-08-20T03:09:39ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-01461013814510.13386/j.issn1002-0306.20240701612024070161-10Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel NetworkBingyan CHEN0Yun LIU1Xiaozi LIN2Zhangcheng LIANG3Juqing HUANG4Xiangze JIA5Zhigang HE6Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510000, ChinaInstitute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, ChinaThe effect of nano-sized bamboo shoot dietary fiber concentration on gel network of yogurt was studied to provide a theoretical basis for the selection of fiber additions in the processing of high-fibre yogurt. The dietary fiber was degraded by ultrasonic autoclave-assisted enzymatic hydrolysis. The effects of fiber concentration on milk protein adhesion and the network structure of yogurt gel were investigated. Microscopic observations revealed that nano-sized dietary fiber at a high concentration (1.50% w/w) exhibited significant adhesion to milk proteins, thereby affecting the formation of the casein network. Infrared spectroscopy results indicated that the adhesive effect was attributed to hydrogen bonding between the amino groups of casein and the polyhydroxy structure of the fiber. Compared to yogurt without fiber, the addition of nano-sized dietary fiber at a low concentration (0.75% w/w) increased the fermentation acidity by 7.41% and the bound water content by 33.59%, resulting in a stable ''cheese-like'' gel. In contrast, the high-concentration fiber (1.50% w/w) disrupted the molecular orientation of casein through excessive adhesion, leading to an increase in the loss tangent (tanδ) of the gel modulus. This phenomenon compromised the structural stability of the yogurt gel. Therefore, optimizing yogurt processing quality can be achieved by using a low fiber addition concentration (0.75% w/w).http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070161bamboo shootnano-sized dietary fiberyogurtadhesioncasein gel |
| spellingShingle | Bingyan CHEN Yun LIU Xiaozi LIN Zhangcheng LIANG Juqing HUANG Xiangze JIA Zhigang HE Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network Shipin gongye ke-ji bamboo shoot nano-sized dietary fiber yogurt adhesion casein gel |
| title | Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network |
| title_full | Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network |
| title_fullStr | Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network |
| title_full_unstemmed | Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network |
| title_short | Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network |
| title_sort | effects of dietary fiber concentration of nano sized bamboo shoots on the formation of yogurt gel network |
| topic | bamboo shoot nano-sized dietary fiber yogurt adhesion casein gel |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070161 |
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