摘要
为了提高小麦糊粉层的利用价值,本文选用茶树菇对糊粉层进行固态发酵,测定了发酵过程中纤维素酶(滤纸酶、内切葡聚糖酶和β-葡萄糖苷酶)、木聚糖酶、漆酶、阿魏酰酯酶和淀粉酶活性以及还原糖、可溶性戊聚糖和总酚含量的变化,同时评估了发酵后糊粉层的抗氧化能力。结果显示,滤纸酶和内切葡聚糖酶活力在发酵第15 d同时达到最大值,分别为3.32 U/g和5.93 U/g,随后呈现逐渐下降的趋势;而β-葡萄糖苷酶及木聚糖酶活力在发酵第18 d时分别达到3.27 U/g和10.00 U/g,之后酶活力逐渐下降。与未发酵的糊粉层相比,还原糖、可溶性戊聚糖及游离态酚类物质含量都有显著增加(P<0.05),分别提升了374.22%、162.53%和34.90%。发酵后基质的ABTS^(+)·清除能力和DPPH·清除能力分别提高了70.06%和35.50%。综上,茶树菇能够在糊粉层基质表面形成稳定的菌丝网络,并且能够高效利用基质中的碳氮源以满足菌体自身生长。同时,发酵后糊粉层的抗氧化能力也得到了改善,本研究为小麦糊粉层真菌固态发酵改性及高值化利用提供了理论支撑。
This study aimed to enhance the utility of the wheat aleurone layer through solid-state fermentation using Agrocybe aegerita.The investigation monitored the dynamic changes in cellulase activities,including filter paper enzyme,endoglucanase,andβ-glucosidase,as well as xylanase,laccase,feruloyl esterase,and amylase activities.The contents of reducing sugars,soluble pentosans,and total phenolics were also monitored throughout the fermentation process.The antioxidant capacity of the fermented aleurone layer was evaluated.The data revealed that filter paper enzyme and endoglucanase activities peaked on day 15,with values of 3.32 U/g and 5.93 U/g respectively,before gradually declining.In contrast,β-glucosidase and xylanase activities reached their peaks on day 18,with figures of 3.27 U/g and 10.00 U/g respectively.Compared to unfermented aleurone layer,the contents of reducing sugars,soluble pentosans,and free phenolics showed significant increases of 374.22%,162.53%,and 34.90%respectively(P<0.05).The fermented substrate also exhibited improved DPPH·and ABTS^(+)·scavenging capacities,with increases of 70.06%and 35.50%,respectively.These findings indicate that Agrocybe aegerita successfully established a stable mycelial network on the aleurone layer,efficiently utilizing carbon and nitrogen sources for growth.Moreover,SSF enhanced the antioxidant capacity of the wheat aleurone layer,providing theoretical insights into fungal fermentation-based modifications and high-value utilization of this by-product.
作者
燕乐
王文涛
李诚
侯汉学
张锦丽
YAN Le;WANG Wentao;LI Cheng;HOU Hanxue;ZHANG Jinli(College of Food Science and Engineering,Shangdong Agricultural Univercity,Tai'an 271018,China)
出处
《食品工业科技》
北大核心
2026年第2期191-198,共8页
Science and Technology of Food Industry
基金
山东省重大科技创新工程(2023CXGC010706)。
关键词
茶树菇
固态发酵
小麦糊粉层
酶活性
理化性质
Agrocybe aegerita
solid-state fermentation
wheat aleurone layer
enzymatic activity
physicochemical properties
