食品科学 ›› 2005, Vol. 26 ›› Issue (9): 147-149.

• 基础研究 • 上一篇    下一篇

面包串珠霉发酵对豆渣成分影响研究

 余永红, 邓泽元, 李静, 刘文群   

  1. 南昌大学食品科学教育部重点实验室南昌大学食品科学与工程系
  • 出版日期:2005-09-15 发布日期:2011-09-20

The Change of Components in Soybean Residue Fermented by Monilia Sitophila Mont

 YU  Yong-Hong, DENG  Ze-Yuan, LI  Jing, LIU  Wen-Qun   

  1. The Key Laboratory of Food Science of Ministry of Education, Department of Food Science and Engineering, Nanchang University
  • Online:2005-09-15 Published:2011-09-20

摘要: 本实验以豆渣为原料,采用面包串珠霉发酵(30℃)新鲜豆渣3~5d后得到发酵豆渣,研究发酵豆渣中的异黄酮、粗纤维、蛋白质、水溶性固形物等指标的变化。结果表明:发酵豆渣中的粗纤维的含量约23%,与新鲜豆渣比含量降低了约50%;而水溶性固形物的含量高达37%,比新鲜豆渣升高了近5倍;异黄酮和蛋白质的含量分别为0.66mg/g和32.59,比新鲜豆渣升高了10%和32%。表明面包串珠霉可以显著改变豆渣中营养和功能性成分,改善其加工特性。

关键词: 面包串珠霉, 发酵豆渣, 异黄酮, 粗纤维, 蛋白质, 水溶性固形物

Abstract: The change of the isoflavone, the crude fiber, the crude protein and the water-soluble solid substance in soybean residue fermented by Monilia Sitophila Mont about 3~5 days at 30℃ was investigated. The results showed that the content of the crude fiber in the fermented soybean residue was about 23%, decreased by 50%, the content of the water-soluble solid substance, isoflavone and the crude protein about 37%, 0.66mg/g and 32.59% respectively, increased by 5 times, 10% and 32% compared to the fresh soybean residue. It indicated that fenmentation by Monilia Sitophila Mont could influence the components and processing features of soybean residue.

Key words: Monilia Sitophila Mont, fermentation, soybean residue, isoflavone, crude fiber, protein, water- soluble solid substance