Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network

CHEN Bingyan; LIU Yun; LIN Xiaozi; LIANG Zhangcheng; HUANG Juqing; JIA Xiangze; He Zhigang

doi:10.13386/j.issn1002-0306.2024070161

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CHEN Bingyan, LIU Yun, LIN Xiaozi, et al. Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network[J]. Science and Technology of Food Industry, 2025, 46(10): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024070161.

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Effects of Dietary Fiber Concentration of Nano-sized Bamboo Shoots on the Formation of Yogurt Gel Network

CHEN Bingyan^{1, 2, 3,},
LIU Yun¹,
LIN Xiaozi^{1, 2, 3},
LIANG Zhangcheng^{1, 2, 3},
HUANG Juqing^{1, 3},
JIA Xiangze⁴,
He Zhigang^{1, 2, 3, ,}

1.
Institute of Food Science and Technology, Fujian Academy of Agricultural Science, Fuzhou 350002, China
2.
Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
3.
Fujian Province Key Laboratory of Agricultural Products (Food) Processing Technology, Fuzhou 350002, China
4.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510000, China

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Received Date: July 14, 2024
Available Online: March 20, 2025

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Abstract

Abstract

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).
- bamboo shoot,
- nano-sized dietary fiber,
- yogurt,
- adhesion,
- casein gel

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References (33)

References

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