摘要
以米糠粕为底物,采用黑曲霉对其进行发酵,研究提高米糠粕中可溶性膳食纤维(soluble dietary fiber,SDF)提取率的工艺条件以及发酵前后SDF结构、理化性质的变化。通过单因素试验结合Box-Behnken响应面试验设计,得到最优的发酵条件,并对此条件下制备的SDF性质进行研究。结果表明:最佳发酵时间77 h、发酵温度26℃、料液比1∶11(g/mL)、pH 5.0、摇床转速150 r/min时,SDF提取率为38.23%,比优化前提高了29.58%。发酵后SDF的膨胀力、持水力及持油力分别提高了84.44%、79.30%和73.25%。扫描电镜观察到发酵后SDF表面结构粗糙、疏松多孔。
Rice bran was fermented to produce soluble dietary fiber（SDF） with Aspergillus niger.The optimum fermentation conditions for higher yield of SDF were determined by one-factor-at-a-time method and Box-Behnken response surface methodology and the structural and physicochemical change of SDF before and after fermentation was examined.The maximum yield of SDF of 38.23% was achieved after fermentation at 26 ℃ and pH 5.0 with a solid-to-solvent ratio of 1：11（g/mL） at a shaking speed of 150 r/min,which was improved by 29.58% compared with that before optimization.The swelling force,water-holding capacity and oil-holding capacity of SDF were increased respectively by 84.44%,79.30%and 73.25% after fermentation.The result of scanning electron microscopy showed that fermented SDF displayed a rough surface and porous structure.
作者
闵钟熳
高路
高育哲
徐彩红
邓雪雪
肖志刚
MIN Zhongman;GAO Lu;GAO Yuzhe;XU Caihong;DENG Xuexue;XIAO Zhigang(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第2期112-118,共7页
Food Science
基金
2015年度国家星火计划项目(2015GA650007)
辽宁省农业领域青年科技创新人才项目(2015053)
沈阳师范大学优秀人才支持计划项目(2016)
关键词
米糠粕
可溶性膳食纤维
黑曲霉
响应面法
理化性质
rice bran
soluble dietary fiber
Aspergillus niger
response surface methodology
physiochemical properties
