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

• Bioengineering • Previous Articles     Next Articles

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

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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