茶薪菇发酵对麦麸膳食纤维品质和生物活性的影响  

Effect of Agrocybe chaxingu Fermentation on Physico-chemical Properties and Bioactivitiy of Wheat Bran Dietary Fiber

作　　者：解春艳[1] 郭红珍[1] 史振霞[1] 吴智艳[1] 顾振新[2] 

机构地区：[1]廊坊师范学院生命科学学院,河北廊坊065000 [2]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2013年第1期230-233,共4页Food Science

基　　金：廊坊师范学院博士基金项目(LSZB201003);廊坊市科学技术研究与发展计划项目(2011012001)

摘　　要：采用茶薪菇发酵麦麸制得不溶性膳食纤维和可溶性膳食纤维,研究不溶性膳食纤维的物理特性和可溶性膳食纤维对肠道内微生物作用。结果表明:发酵后不溶性膳食纤维的持水能力、溶胀性、持油能力分别比发酵前提高了8.85%、23.70%和15.21%,对胆酸盐吸附能力显著提高;可溶性膳食纤维(SDF)对乳酸菌生长有增殖作用,其中发酵上清液的SDF可抑制大肠杆菌的生长而对金黄色葡萄球菌生长影响不明显。Wheat bran was fermented by Agrocybe chaxingu to prepare insoluble dietary fiber 0DF） and soluble dietary fiber （SDF）. We comparatively investigated the in vitro effects of dietary fiber from fermented and non-fermented wheat bran on the growth of intestinal bacteria. After Agrocybe chaxingu fermentation, wheat bran IDF showed an increase in water holding capacity, oil binding capacity and swelling power by 8.85%, 23.70% and 15.21%, respectively. In addition, bile binding capacity was significantly improved. SDFs from fermentation supematant and residue and non-fermented wheat bran had a proliferative effect on lactic acid bacteria, while SDF from fermentation suoematant inhibited E. coli but no significant effect on Staphylococcus aumous.

关 键 词：膳食纤维 物理特性 乳酸菌 大肠杆菌 金黄色葡萄球菌 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]