Neurospora Crassa发酵对豆渣中膳食纤维的影响研究  

Effect on the dietary fiber in soybean residue fermented by Neurospora Crassa

作　　者：薛振环[1,2] 邓泽元[1,2] 范亚苇[1,2] 刘文群[1,2] 余玮[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室 [2]南昌大学高等研究院,江西南昌330047

出　　处：《食品工业科技》2009年第3期156-158,共3页Science and Technology of Food Industry

基　　金：教育部"长江学者和创新团队发展计划资助"(IRT0540);江西省科技厅2007年农业攻关项目(20070066)。

摘　　要：用Southgate改良法对新鲜豆渣和经粗壮脉纹孢菌(Neurospora Crassa)发酵后豆渣的总膳食纤维含量进行了研究,探讨了粗壮脉纹孢菌发酵对豆渣中膳食纤维作用的影响。结果表明:粗壮脉纹孢菌对水不溶性非纤维素多糖的降解能力最强,其含量由原来的37.1387%降为0.5836%,其次是纤维素、水溶性非消化性多糖,含量分别由原来的12.8710%、0.2595%降为7.7261%、0.1848%,而该菌对木质素基本不降解。Modified Southgate method was used to study the content of total dietary fiber on fresh soybean residue and the fermented soybean residue by Neurospora Crassa, and the influence of Neurospora Crassa on dietary fiber was discussed. The results showed that the degradation capacity of water- insoluble non- cellulosic polysaccharides by Neurospora Crassa was most remarkable, its amount decreased from 37.1387% to 0.5836%, the second were cellulose and water-soluble non-digestive polysaccharides, respectively decreased from 12.8710% to 7.7261% and 0.2595% to 0.1848% ,but lignin is not basically degraded by this Crassa.

关 键 词：豆渣 粗壮脉纹孢菌 膳食纤维 发酵 Southgate改良法 

分 类 号：TS201.23[轻工技术与工程—食品科学]