食品科学 ›› 2018, Vol. 39 ›› Issue (2): 112-118.doi: 10.7506/spkx1002-6630-201802018

• 生物工程 • 上一篇    下一篇

黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析

闵钟熳,高路,高育哲,徐彩红,邓雪雪,肖志刚*   

  1. (沈阳师范大学粮食学院,辽宁?沈阳 110034)
  • 出版日期:2018-01-25 发布日期:2018-01-05
  • 作者简介:闵钟熳,高路,高育哲,徐彩红,邓雪雪,肖志刚
  • 基金资助:
    2015年度国家星火计划项目(2015GA650007);辽宁省农业领域青年科技创新人才项目(2015053); 沈阳师范大学优秀人才支持计划项目(2016)

Optimization of the Preparation Process for Soluble Dietary Fiber from Rice Bran by Aspergillus niger Fermentation and Its Physicochemical Properties

MIN Zhongman, GAO Lu, GAO Yuzhe, XU Caihong, DENG Xuexue, XIAO Zhigang*   

  1. (College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)
  • Online:2018-01-25 Published:2018-01-05

摘要: 以米糠粕为底物,采用黑曲霉对其进行发酵,研究提高米糠粕中可溶性膳食纤维(soluble dietary fiber,SDF)提取率的工艺条件以及发酵前后SDF结构、理化性质的变化。通过单因素试验结合Box-Behnken响应面试验设计,得到最优的发酵条件,并对此条件下制备的SDF性质进行研究。结果表明:最佳发酵时间77?h、发酵温度26?℃、料液比1∶11(g/mL)、pH?5.0、摇床转速150?r/min时,SDF提取率为38.23%,比优化前提高了29.58%。发酵后SDF的膨胀力、持水力及持油力分别提高了84.44%、79.30%和73.25%。扫描电镜观察到发酵后SDF表面结构粗糙、疏松多孔。

关键词: 米糠粕, 可溶性膳食纤维, 黑曲霉, 响应面法, 理化性质

Abstract: Rice bran was fermented to produce soluble dietary fiber (SDF) with Aspergillus niger. The optimum fermentation conditions for higher yield of SDF were determined by one-factor-at-a-time method and Box-Behnken response surface methodology and the structural and physicochemical change of SDF before and after fermentation was examined. The maximum yield of SDF of 38.23% was achieved after fermentation at 26 ℃ and pH 5.0 with a solid-to-solvent ratio of 1:11 (g/mL) at a shaking speed of 150 r/min, which was improved by 29.58% compared with that before optimization. The swelling force, water-holding capacity and oil-holding capacity of SDF were increased respectively by 84.44%, 79.30% and 73.25% after fermentation. The result of scanning electron microscopy showed that fermented SDF displayed a rough surface and porous structure.

Key words: rice bran, soluble dietary fiber, Aspergillus niger, response surface methodology, physiochemical properties

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