首页|麦麸膳食纤维混菌固态发酵的条件优化及特性分析

麦麸膳食纤维混菌固态发酵的条件优化及特性分析

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为降低麦麸膳食纤维中不可溶性膳食纤维的含量,改善其营养价值和食品加工特性,采用担子菌、产朊假丝酵母、植物乳杆菌协同固态发酵的方式处理麦麸膳食纤维,并对发酵前后的麦麸膳食纤维进行基本成分和微观形貌分析.通过单因素和响应面试验确定混菌发酵最优条件:接种量15.1％、液料比1.7∶1mL/g、发酵时间11 d、发酵温度28 ℃.在此工艺条件下不可溶性膳食纤维的降解率为19.194％,可以有效降低不可溶性膳食纤维的含量.同时,较优化前可溶性膳食纤维的含量由3.91％增加到7.47％,蛋白质含量由4.06％增加到9.08％,麦麸膳食纤维的持水性和持油性为优化前的1.48倍和1.42倍,发酵后的麦麸膳食纤维表面结构疏松.利用混菌发酵的方法可以有效地提高不可溶性膳食纤维的降解率,为麦麸膳食纤维在食品领域的广泛应用提供技术支撑.
Fermentation optimization and characterization of wheat bran dietary fiber mixed with microbes in solid state
In this study,the wheat bran dietary fiber was fermented by Basidiomycota,Candida utilis and Lactobacillus plantarum in solid-state,in order to reduce the content of insoluble dietary fiber in wheat bran dietary fiber and improve its nutritional value and food processing characteristics.Meanwhile,the basic composition and micro-morphology of wheat bran dietary fiber between before and after fermentation were analyzed.In this study,four variables including inoculation amount,liquid-solid ratio,fermentation dura-tion,and fermentation temperature were chosen for single-factor and response surface design experiments.The optimized conditions for solid-state fermentation of mixed strains were determined as follows:inocula-tion amount 15.1％,liquid-solid ratio 1.7∶1 mL/g,fermentation duration 11d and fermentation tempera-ture 28 ℃.Furthermore,the physical and chemical properties of the fermented wheat bran dietary fiber were measured and analyzed.The results showed that the degradation rate of insoluble dietary fiber under this process condition was 19.194％,and the content of insoluble dietary fiber was effectively reduced and the physical structure of wheat bran dietary fiber was altered.In addition,the content of soluble dietary fi-ber was increased from 3.91％to 7.47％compared to that before optimization.The protein content also rose from 4.06％pre-fermentation to 9.08％after modification,thereby improving the nutritional attributes of the wheat bran dietary fiber.The water-holding capacity and oil-holding capacity of wheat bran dietary fiber were enhanced by 1.48 times and 1.42 times,respectively,after optimization.The high oil-holding capacity and excellent water-holding capacity contributed to strong holding power of the products and facili-tated the formation of gels and stable structure.The surface structure of fermented wheat bran dietary fiber became more porous,presenting a large amount of fragmented structure,and the surface of the dietary fiber was damaged.Therefore,mixed bacterial fermentation method can effectively increase the degradation rate of insoluble dietary fiber,as well as enhance its nutritional value and food processing characteristics.These results provided a technical support for extensive use of wheat bran dietary fiber as a food additive.

wheat bran dietary fibersolid state fermentationbasidiomycotacandida utilislactobacillus plant arum

黄芮、李力、马森、李燕华

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河南工业大学粮油食品学院,河南郑州 450001

麦麸膳食纤维 固态发酵 担子菌 产朊假丝酵母 植物乳杆菌

"十四五"国家重点研发计划国家自然科学基金面上项目河南省高校科技创新人才项目中国博士后科学基金项目河南省科技研发计划联合基金项目河南省科技研发计划联合基金项目

2021YFD210090033227224923HASTIT0332023M741513232103810069232103810066

2024

10.16433/j.1673-2383.2024.01.011

河南工业大学学报(自然科学版)
河南工业大学

河南工业大学学报(自然科学版)

CSTPCD北大核心
影响因子：0.547
ISSN：1673-2383
年,卷(期)：2024.45(1)
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