酵母菌发酵对小麦麸皮成分的影响研究  

Study on Effect of Yeast Fermentation on the Components of Wheat Bran

作　　者：崔晨晓 朱科学[1] 郭晓娜[1] 彭伟[1] 周惠明[1] 

机构地区：[1]江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2016年第7期25-29,共5页Journal of the Chinese Cereals and Oils Association

基　　金：中国博士后科学基金面上项目(2014M560396);国家"十二五"科技支撑计划(2012BAD34B01)

摘　　要：研究用酵母茵发酵小麦麸皮来降低植酸,增加可溶性阿拉伯木聚糖(SAX)和总酚含量以改善小麦麸皮营养价值。通过测定发酵pH和总滴定酸(TTA)及小麦麸皮成分(淀粉、蛋白质、膳食纤维、SAX、植酸、总酚含量)的变化,以研究发酵温度(25、30、35℃)和时间(12、24、36、48 h)对小麦麸皮的影响。结果表明,小麦麸皮经发酵后,pH略有下降,TTA上升;蛋白质显著增加;淀粉和膳食纤维下降;SAX和总酚含量均呈现先上升后下降的趋势,最大分别增加了212%和49.4%;植酸显著降低,在35℃、48 h发酵后最大下降了43.3%。经酵母菌发酵后,发酵酸度和小麦麸皮成分有显著变化。In this study we took use of saccharomycetes to yeast the wheat bran to decrease the phytic acid, and increased the soluble arabinoxylans （SAX） content and the total phenols content to improve the nutritive values of the wheat bran. Researched the influence of the fermentation temperature and time on the properties of wheat bran by means of testing the yeast PH and TTA as well as the content change of the components of wheat bran （ starch, protein, dietary fiber, soluble SAX, phyfic acid, total phenols） The results showed after the wheat bran being yeasted, that pH decreased from 6.5 to 6.09 at largest, and TTA increased from 3.0 mL to 6.9 mL; the protein increased obviously of 22.23% at largest; and the starch and dietary fiber decreased of 32.68% ,6.45% at largest; the SAX and total phenols content all showed a tendency of increasing first and then decreasing, with the increasing of 212% and 49.4% at largest ; the phytie acid decreased obviously, with the decreasing of 43.3% at largest after 35 ℃ 48 h yeasting. The protein, SAX and total phenols content of wheat bran increased separately 17.07%, 212.06% and 42.08% after 24 h yeasting under 30 ℃, while the starch, dietary fiber and phytie acid decreased separately 11.03% ,4.31% and 33.80%. In a word, the components of the wheat bran had the pronounced changes after being yeasted by saccharomycetes.

关 键 词：酵母菌 小麦麸皮 发酵 成分 

分 类 号：S3[农业科学—农艺学]