粗壮脉纹孢菌发酵前后豆渣多糖理化性质和结构特性  

Functional Components and Structural Characteristics of Soybean Dreg Polysaccharides Fermented by Neurospora crassa

作　　者：黄文利 欧阳耀铭 卢玲 邓泽元[1] 范亚苇[1] HUANG Wenli;OUYANG Yaoming;LU Ling;DENG Zeyuan;FAN Yawei(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)

机构地区：[1]南昌大学,食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2022年第3期26-32,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31960463)。

摘　　要：本文对粗壮脉纹孢菌发酵前后豆渣多糖的理化性质及结构特性进行了研究。采用粗壮脉纹孢菌发酵,经过水提醇沉、酶-Sevag法脱蛋白制备多糖,通过扫描电镜、X-射线、红外光谱、气质等技术对发酵前后多糖结构组成进行分析。结果表明,发酵后豆渣粗多糖含量增加了8.19倍,发酵后豆渣中总糖含量、蛋白质、总黄酮、总酚的含量均有升高;扫描电镜观察发酵后豆渣多糖具有较大的比表面积,X-射线衍射检测到发酵破坏了多糖的晶体结构;傅里叶红外光谱检测表明两种糖都具有多糖的特征吸收峰,发酵后多糖的吸收带强度更大;单糖组成分析发现发酵后葡萄糖(Glc)含量最高,且各单糖组成在发酵后重新分布;热重分析表明,发酵后豆渣多糖具有较高的热稳定性。研究表明发酵后豆渣组成成分含量得到提高,多糖的微观结构得到了改善,具有作为优质膳食纤维的潜力,可为今后研究发酵豆渣多糖的功能性食品开发提供参考。The physicochemical properties and structural characteristics of soybean dreg polysaccharides before and after the fermentation with Neurospora crassa were studied in this paper.The fermentation was carried out by Neurospora crassa.Polysaccharides were prepared by water extraction,alcohol precipitation and enzyme-sevag deproteinization.The chemical structures of polysaccharides before and after fermentation were characterized by scanning electron microscopy(SEM),X-ray diffraction,infrared spectroscopy(IR),and gas chromatography-mass spectrometry(GC-MS).The results showed that the content of crude polysaccharides increased by 8.19 times in soybean dregs after fermentation,and the content of total sugar,protein,total flavonoids and total phenols increased.Scanning electron microscopy showed that the polysaccharide of fermented soybean dregs had a larger surface area.X-ray diffraction detected that fermentation had destroyed the crystal structure of the polysaccharides.The infrared spectrum of the polysaccharides showed that both sugars had polysaccharide characteristic absorption peak.After fermentation,the polysaccharide absorption band strength was stronger.The analysis of monosaccharide composition showed that the glucose content was the highest,and the monosaccharide composition was redistributed after fermentation.The thermogravimetric analysis showed that the fermented soybean residue polysaccharides had higher thermal stability.The findings showed that the contents of soybean dregs and the microstructure of polysaccharides were improved after fermentation,which made them have the potential to be used as high quality dietary fibres.It could provide reference for the development of functional food of polysaccharides from fermented soybean dregs.

关 键 词：粗壮脉纹孢菌 豆渣 多糖 发酵 结构分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]