PMID- 35349899
OWN - NLM
STAT- MEDLINE
DCOM- 20220504
LR  - 20220504
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 386
DP  - 2022 Aug 30
TI  - Comparison of different extraction methods on the physicochemical, structural 
      properties, and in vitro hypoglycemic activity of bamboo shoot dietary fibers.
PG  - 132642
LID - S0308-8146(22)00604-5 [pii]
LID - 10.1016/j.foodchem.2022.132642 [doi]
AB  - The effect of alkali extraction (AE), enzymatic extraction (EE), 
      ultrasonic-assisted enzymatic extraction (UAEE), and shear homogeneous-assisted 
      enzymatic extraction (SHAEE) on the physicochemical, structural properties, and 
      in vitro hypoglycemic activity of bamboo shoot dietary fibers (BSDF) were 
      investigated and compared. BSDF obtained by AE had the lowest protein content and 
      crystallinity index. The lowest oil holding capacity (OHC) and highest protein 
      content were observed in EE. BSDF generated highest OHC and glucose adsorption 
      capacity by UAEE. SHAEE obtained the highest SDF content (17.89%), water-holding 
      capacity (8.81 g/g), and alpha-amylase activity inhibition ratio (19.89%) and the 
      smallest particle size (351.33 mum). BSDF extracted by SHAEE and UAEE presented a 
      porous and loose structure. Furthermore, the in vitro hypoglycemic activity of 
      the four BSDF samples generally followed the order of SHAEE > UAEE > EE > AE. 
      Results show that SHAEE is an innovative and promising method to obtain BSDF with 
      its excellent physicochemical and functional properties.
CI  - Copyright (c) 2022 Elsevier Ltd. All rights reserved.
FAU - Tang, Caidie
AU  - Tang C
AD  - College of Food Science, Southwest University, Chongqing 400715, China; National 
      Demonstration Center for Experimental Food Science and Technology Education 
      (Southwest University), Chongqing 400715, China.
FAU - Wu, Liangru
AU  - Wu L
AD  - China National Bamboo Research Center, Hangzhou 310012, China.
FAU - Zhang, Fusheng
AU  - Zhang F
AD  - College of Food Science, Southwest University, Chongqing 400715, China; National 
      Demonstration Center for Experimental Food Science and Technology Education 
      (Southwest University), Chongqing 400715, China.
FAU - Kan, Jianquan
AU  - Kan J
AD  - College of Food Science, Southwest University, Chongqing 400715, China; National 
      Demonstration Center for Experimental Food Science and Technology Education 
      (Southwest University), Chongqing 400715, China.
FAU - Zheng, Jiong
AU  - Zheng J
AD  - College of Food Science, Southwest University, Chongqing 400715, China; National 
      Demonstration Center for Experimental Food Science and Technology Education 
      (Southwest University), Chongqing 400715, China. Electronic address: 
      zhengjiong_swu@126.com.
LA  - eng
PT  - Journal Article
DEP - 20220326
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Alkalies)
RN  - 0 (Dietary Fiber)
RN  - 0 (Hypoglycemic Agents)
RN  - 059QF0KO0R (Water)
SB  - IM
MH  - Alkalies
MH  - *Dietary Fiber
MH  - *Hypoglycemic Agents/pharmacology
MH  - Particle Size
MH  - Ultrasonics
MH  - Vegetables
MH  - Water/chemistry
OTO - NOTNLM
OT  - Alkali extraction
OT  - Chimonobambusa quadrangularis
OT  - Diabetes
OT  - Enzymatic extraction
OT  - Particle size
EDAT- 2022/03/30 06:00
MHDA- 2022/05/06 06:00
CRDT- 2022/03/29 20:10
PHST- 2021/10/28 00:00 [received]
PHST- 2022/02/12 00:00 [revised]
PHST- 2022/03/03 00:00 [accepted]
PHST- 2022/03/30 06:00 [pubmed]
PHST- 2022/05/06 06:00 [medline]
PHST- 2022/03/29 20:10 [entrez]
AID - S0308-8146(22)00604-5 [pii]
AID - 10.1016/j.foodchem.2022.132642 [doi]
PST - ppublish
SO  - Food Chem. 2022 Aug 30;386:132642. doi: 10.1016/j.foodchem.2022.132642. Epub 2022 
      Mar 26.