摘要
研究真菌以及真菌结合乳酸菌发酵对豆渣膳食纤维组成、理化特性及总还原力的影响。结果显示:发酵可显著降低蛋白质及脂肪含量(p <0. 05),使碳水化合物相对含量增加;膳食纤维组成分析显示发酵可显著降低不溶性膳食纤维(insoluble dietary fiber,IDF)含量,增加可溶性膳食纤维(soluble dietary fiber,SDF)含量(p <0. 05),但总膳食纤维含量保持稳定;显微观察显示发酵可降低膳食纤维粒径,使其内部结构由原来致密的网状结构变得蓬松易碎,粒径大小降低了将近50%,发酵可改进豆渣膳食纤维水合性质,特别是水溶指数高值为对照的4. 01倍;提升吸附脂质的能力、吸附胆固醇的能力高值为对照的2. 01倍;发酵也提升了豆渣膳食纤维吸收亚硝酸盐的能力和总还原力;真菌发酵豆渣以黑曲霉改善效果最好,联合发酵豆渣以黑曲霉结合乳酸菌发酵效果最好。
The effects of fungal and fungi-associated lactic acid bacteria fermentation on the dietary fiber composition,physicochemical properties and total reducing power of soybean dregs were studied.The results showed that fermentation could significantly reduce the contents of protein and fat(p<0.05),and increase the relative content of carbohydrates.Analysis of dietary fiber composition showed that fermentation significantly reduced insoluble dietary fiber(IDF)content and increased soluble dietary fiber(SDF)content(p<0.05),but the content of total dietary fiber remained stable.Particle size and microscopic observations showed that fermentation could reduce the size of dietary fiber,changing its internal structure from original compact network to fluffy and fragile structure,and the particle size was reduced by nearly 50%.Fermentation could improve the hydration properties of soybean dreg dietary fiber,especially the high water solubility index reached 4.01 times of that of the control.The ability to adsorb lipids was increased,and the ability to adsorb cholesterol was 2.01 times higher than that of the control.Fermentation also enhanced the ability of the dietary fiber of bean dregs to absorb nitrite and its total reducing power.Among all the fungus,Aspergillus niger had the best effect on fermented bean dregs.The fermentation of soybean dregs using Aspergillus niger combined with lactic acid bacteria had the best effect among all the combined fermentation methods.
作者
李伟伟
曲俊雅
周才琼
LI Wei-wei;QU Jun-ya;ZHOU Cai-qiong(Food Science College,Southwest University,Chongqing 400715,China;National Demonstration Center for Experimental Food Science and Technology Education,Southwest University, Chongqing 400715,China;College of Food Science Southwestern University and Chongqing Special Food Engineering Technology Research Center, Chongqing 400715,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第11期159-166,共8页
Food and Fermentation Industries
基金
国家大学生创新创业训练计划(201710630521)
关键词
豆渣
膳食纤维
联合发酵
理化特性
soybean residue
dietary fiber
combined fermentation
physicochemical properties
作者简介
李伟伟,第一作者:本科生;周才琼,教授,通讯作者,E-mail:zhoucaiqiong@swu.edu.cn。
