面包串珠霉发酵对豆渣成分影响研究  

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

作　　者：余永红[1] 邓泽元[1] 李静[1] 刘文群[1] 

机构地区：[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,江西南昌330047

出　　处：《食品科学》2005年第9期147-149,共3页Food Science

基　　金：江西省教育厅2005研究项目(2005026)

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。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.

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 

分 类 号：Q939.5[生物学—微生物学]