摘要
目的优化黑曲霉改性梨渣膳食纤维(pear residue soluble dietary fiber,PSDF)发酵工艺,并对其特性进行研究。方法利用单因素实验,优化黑曲霉的接种量、发酵温度和发酵时间,确定最佳发酵工艺;通过测定PSDF的持水性(water holding capacity,WHC),持油性(oil holding capacity,OBC),果糖、葡萄糖、阿拉伯糖、木糖和鼠李糖含量,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl radical,DPPH)自由基清除能力,2,2’-联氮-双-3-乙基苯并噻唑啉-6-磺酸[2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS]阳离子自由基清除能力,葡萄糖吸附能力(glucose adsorption capacity,GAC),胆固醇吸附能力(cholesterol adsorption capacity,CAC),确定改性后PSDF的特性。结果最佳发酵工艺为:黑曲霉的接种量为8%,发酵温度为36℃,发酵时间为7 d;PSDF的WHC为15.89 g/g,OBC为4.02 g/g;葡萄糖、阿拉伯糖的含量提高,果糖、木糖和蔗糖的含量降低;DPPH自由基清除能力和ABTS阳离子自由基清除能力均显著提高;GAC提高至0.77 mg/g,CAC提高至0.56mg/g。结论适宜的发酵工艺改性PSDF,有助于提高得率。黑曲霉改性PSDF有效地改善了其生理活性和保健功能。
Objective To optimize the fermentation process of pear residue soluble dietary fiber(PSDF)modified by Aspergillus niger and study its characteristics.Methods Using single factor experiments to optimize the inoculation amount,fermentation temperature,and fermentation time of Aspergillus niger,and determine the optimal fermentation process;determine the characteristics of the modified PSDF:The water holding capacity(WHC),oil holding capacity(OBC),fructose,glucose,arabinose,xylose and xylose content,1,1-diphenyl-2-picrylhydrazyl radical(DPPH)free radical scavenging ability,2,2’-azinobis-(3-ethylbenzthiazoline-6-sulphonate)(ABTS)cationic radical scavenging ability,glucose adsorption capacity(GAC)and cholesterol adsorption capacity(CAC).Results By optimizing the fermentation process,the optimal inoculation amount,fermentation temperature,and fermentation time of Aspergillus niger were determined to be 8%,36℃and 7 d.Based on the optimal fermentation process,the characteristic analysis of PSDF was conducted:WHC was 15.89 g/g,and OBC was 4.02 g/g;the content of glucose and arabinose increases,while the content of fructose,xylose and xylose decreases;the DPPH radical scavenging ability and ABTS cationic radical scavenging ability were significantly improved;GAC increased to 0.77 mg/g,and CAC increased to 0.56 mg/g.Conclusion Modifying PSDF with suitable fermentation processes can help improve yield.The use of Aspergillus niger modified pear pomace dietary fiber effectively improve its physiological activity and health function.
作者
靳雅楠
吴蕊
孙琛
王权
朱晓炜
JIN Ya-Nan;WU Rui;SUN Chen;WANG Quan;ZHU Xiao-Wei(Hengshui Comprehensive Inspection and Testing Center,Hengshui 053000,China;Hengshui Quality and Standardization Research Institute,Hengshui 053000,China;Hengshui Center for Disease Control and Prevention,Hengshui 053000,China)
出处
《食品安全质量检测学报》
2025年第11期314-320,共7页
Journal of Food Safety and Quality
关键词
梨渣膳食纤维
黑曲霉
工艺优化
生理活性
保健功能
pear residue soluble dietary fiber
Aspergillus niger
process optimization
physiological activity
health function
