发酵法制备小麦麸皮膳食纤维  

Fermentation of Wheat Bran to Prepare Dietary Fiber

作　　者：吴学凤[1] 潘丽军[1] 姜绍通[1] 张晓琳[1] 彭志强[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,农产品加工研究院,安徽合肥230009

出　　处：《食品科学》2012年第17期169-173,共5页Food Science

基　　金：国家“863”计划项目(2007AA10Z361);高等学校博士学科点专项科研基金项目(2010HGBZ0609)

摘　　要：通过微生物发酵降解、转化和利用小麦麸皮中的纤维素、蛋白质和淀粉等,可以制备高品质膳食纤维(DF)。以可溶性膳食纤维(SDF)作为主要考察指标,分别采用米根霉、黑曲霉及里氏木霉发酵小麦麸皮制备DF,考察单一菌种及混菌发酵后麸皮DF主要组分的变化,并对混菌发酵条件进行正交试验设计优化研究。结果表明:混菌发酵效果优于单一菌种发酵效果;当发酵条件为料液比1:10、里氏木霉和黑曲霉(1:1)混菌接种量10%、发酵温度32℃时,SDF含量达到了11.74%,提高了86.94%,所得产品持水力及溶胀性分别为9.34g/g和12.46mL/g,符合高品质膳食纤维指标要求。High quality wheat bran dietary fiber （DF） has been reportedly by microbial fermentation to decompose, convert and utilize celluloses, proteins and starches in wheat bran. The effects of fermentation with individual and mixed strains of R. oryzae, T. reesei and A. niger on the contents of soluble and insoluble dietary fiber （SDF and IDF） was examined. An orthogonal array design was employed to optimize process parameters for mixed strain fermentation. The results indicated that mixed strain fermentation was better than single strain fermentation. The SDF content was increased from 11.74% to 86.94% by fermentation with a 10% inoculum （T. reesei：A, niger = 1：1） at a material-to-liquid ratio of 1：10 and 32 ~C. The obtained product showed a water- holding capacity of 9.34 g/g and a swelling property of 12.46 mL/g and met the requirements of high quality dietary fiber.

关 键 词：发酵 小麦麸皮 膳食纤维 

分 类 号：TQ920.1[轻工技术与工程—发酵工程] TS218