摘要
为提高米糠的利用率,改善米糠膳食纤维的组成及酚类物质的释放,通过木聚糖酶酶解、纤维素酶酶解、木聚糖酶和纤维素酶复合酶解、乳酸菌和酵母菌发酵处理及发酵酶解5种方法对脱脂米糠进行生物改性,探究脱脂米糠营养成分及功能特性的变化。结果表明:发酵酶解显著改善了脱脂米糠膳食纤维的组成,可溶性膳食纤维含量提高19.7%,不溶性膳食纤维含量降低8.5%;发酵处理使脱脂米糠中游离态多酚含量提高19.3%,结合态多酚含量提高31.2%,总酚含量提高29.0%,游离态黄酮含量提高66.9%,结合态黄酮含量提高175.7%,总黄酮含量提高128.7%,并且改变了脱脂米糠中酚酸的组成。复合酶解改性显著提高了脱脂米糠的比表面积,降低了粒径。与未处理组相比,发酵酶解处理降低了米糠的持水性和持油性。经发酵改性的脱脂米糠对牛磺胆酸钠的吸附能力增加4.27倍。生物改性能够有效改善脱脂米糠的营养特性和功能特性,进一步为其在食品领域的开发利用提供可能。
In order to improve the utilization rate of rice bran,and improve the composition of rice bran dietary fiber and the release of phenolic substances,the biological modification of defatted rice bran was carried out by xylanase hydrolysis,cellulase hydrolysis,xylanase and cellulase composite hydrolysis,lactic acid bacteria and yeast fermentation and fermentation-enzyme hydrolysis.The changes of nutritional components and functional properties of rice bran were studied.The results showed that the composition of dietary fiber in defatted rice bran was significantly improved by fermentation-enzyme hydrolysis,and the content of soluble dietary fiber in defatted rice bran increased by 19.7%,and the content of insoluble dietary fiber decreased by 8.5%.After fermentation,the content of free polyphenols,bound polyphenols,total phenols,free flavonoids,bound flavonoids and total flavonoids in rice bran increased by 19.3%,31.2%,29.0%,66.9%,175.7%and 128.7%,respectively,and the composition of phenolic acids in rice bran was changed.The specific surface area of rice bran increased and the particle size decreased significantly by the composite enzymatic hydrolysis.Compared with the untreated group,the water holding capacity and oil holding capacity of rice bran decreased significantly by fermentation-enzyme hydrolysis.The adsorption capacity of sodium taurocholate on fermented rice bran increased by 4.27 times.Biological modification could effectively improve the nutritional and functional properties of defatted rice bran,and further provide the possibility for the development and utilization of defatted rice bran in food field.
作者
张慧娟
冯雪佳
曹欣然
张运艳
王静
ZHANG Huijuan;FENG Xuejia;CAO Xinran;ZHANG Yunyan;WANG Jing(China-Canada Joint Lab of Food Nutrition and Health(Beijing),Beijing 100048,China;Beijing Technology and Business University,Beijing 100048,China;IntellectualProperty Publishing House Co.,Ltd.,Beijing 100081,China;Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)
出处
《中国油脂》
CAS
CSCD
北大核心
2021年第5期109-116,共8页
China Oils and Fats
基金
“十三五”国家重点研发计划项目(2017YFD0401105)
国家自然科学基金项目(31871839)
北京市属高校高水平教师队伍建设支持计划——青年拔尖人才(CIT&TCD201904038)。
关键词
米糠
脱脂
生物改性
营养特性
功能特性
rice bran
defatting
biological modification
nutritional property
functional property
作者简介
张慧娟(1983),女,教授,博士,研究方向为谷物功能性配料.E-mail:zhanghuijuan@th.btbu.edu.cn;通信作者:王静,教授,博士.E-mail:wangjing@th.btbu.edu.cn。
