固态发酵技术强化麸皮酚类物质释放的研究进展  

Advances on solid state fermentation to enhance the release of phenols from bran

作　　者：李光耀 柴新想 程伟 冯妍 张光智 张明霞 王宝石 LI Guangyao;CHAI Xinxiang;CHENG Wei;FENG Yan;ZHANG Guangzhi;ZHANG Mingxia;WANG Baoshi(School of Life Science and Technology,Henan Collaborative Innovation Center in Modern Biological Breeding,Henan Institute of Science and Technology,Xinxiang 453003,China;Sunson(Beijing)Biotechnology Development Co.Ltd.,Beijing 100101,China)

机构地区：[1]河南科技学院生命科技学院,现代生物育种河南省协同创新中心,河南新乡453003 [2]夏盛(北京)生物科技开发有限公司,北京100101

出　　处：《食品与发酵工业》2022年第9期311-316,共6页Food and Fermentation Industries

基　　金：河南科技学院2021年大学生创新创业训练计划项目(2021CX007);河南省科技攻关项目(212102110074);河南省高校科技创新团队项目(22IRTSTHN025)。

摘　　要：麸皮酚类活性物质因其潜在的抗氧化能力,在食品和临床领域受到极大关注。但麸皮酚类物质大多以结合态存在,生物利用度较低。近年来,固态发酵技术在促进麸皮酚类物质释放中取得重要进展。该文综述了固态发酵麸皮的研究现状,并分析了复合菌系发酵技术,预处理耦合发酵技术与菌酶协同发酵技术等新型发酵策略的应用前景,以期为麸皮酚类化合物工业化高效制备提供一定的参考。The phenolic active substance of bran has attracted great attention in food and clinical field because of its potential antioxidant capacity.However,most of the phenolic compounds in bran existed in conjugated state and had low bioavailability.In recent years,solid state fermentation technology has made great progress in promoting the release of phenols from bran.In this paper,the research status of solid-state fermentation of bran is reviewed,and the application prospect of new fermentation strategies,such as compound fermentation,pretreatment coupled fermentation and co-fermentation of bacteria and enzymes is analyzed,so as to provide certain reference for the industrialized and efficient preparation of bran phenolic compounds.

关 键 词：酚类化合物 麸皮 复合菌系 菌酶协同发酵 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]