摘要
以花生壳为原料,利用绿色木霉发酵制备膳食纤维;采用响应面法研究发酵时间、发酵温度和接种量对可溶性膳食纤维含量影响,进而优化发酵条件,并对所得花生壳膳食纤维组分、理化特性和微观结构进行分析。结果表明,响应面法建立数学模型准确可靠,据此模型优化发酵条件为:发酵温度33℃、发酵时间127h、接种量设5.3%,在此条件下,可溶性膳食纤维含量达19.49%。发酵处理使花生壳膳食纤维中非纤维成分含量显著(P<0.05)降低,理化性质得到明显改善,绿色木霉发酵是一种制备花生壳膳食纤维有效途径。
Dietary fiber （ DF ） from peanut hull was prepared by fermentation with Trichoderma viride in this paper. To optimize fermentation conditions, response surface methodology （ RSM ） was adopted to study the effect of fermentation time, fermentation temperature and inoculum size on content of soluble dietary fiber, and the composition, physiochemical properties and microstructure of resulted DF were analyzed. The results showed that mathematical model built with RSM was accurate and reliable, and the optimized fermentation conditions were as follows： 33℃ of fermentation temperature, 127 h of fermentation time,5.3% of inoculum size, under which the content of SDF was up to 19.49%. Significant （ p〈0.05 ） decrease in content of non-fibrous component and obvious improvement of physiochemical properties were observed. Fermentation with Trichoderma viride is an efficient method to prepare DF from peanut hull.
出处
《粮食与油脂》
北大核心
2011年第11期16-20,共5页
Cereals & Oils
关键词
绿色木霉
花生壳
膳食纤维
trichoderma viride
peanut hull
dietary fiber
