甘薯渣高值化发酵转化利用研究进展  

Research progress on high value fermentation transformation and utilization of Ipomoea batatas Lam.residue

作　　者：朱莉莉 木泰华[1] 马梦梅[1] 赵国华[2] ZHU Li-Li;MU Tai-Hua;MA Meng-Mei;ZHAO Guo-Hua(Institute of Agro-products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Food Science,Southwest University,Chongqing 400715,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]西南大学食品科学学院,重庆400715

出　　处：《食品安全质量检测学报》2022年第10期3343-3351,共9页Journal of Food Safety and Quality

基　　金：财政部和农业农村部:国家现代农业产业技术体系项目;国家重点研发计划项目(2016YFE0133600)。

摘　　要：我国甘薯种植面积和产量均居世界首位。甘薯主要用于生产淀粉及其制品,在此过程中产生的薯渣大部分被直接丢弃,资源浪费和环境污染严重。甘薯渣富含淀粉、膳食纤维、蛋白质等物质,通过微生物发酵可将其转化为高附加值产品,对实现甘薯渣高值化利用、减少环境污染、丰富甘薯加工产品种类等具有重要意义。本文综述了国内外关于发酵甘薯渣制备膳食纤维、低聚糖、乙醇、有机酸和单细胞蛋白等高附加值产品的研究进展,并对其存在的问题及未来发展趋势等进行了总结与展望,旨在为甘薯渣发酵及高值化利用提供理论依据。China has the largest Ipomoea batatas Lam.planting area and output in the world.Ipomoea batatas Lam.is mainly used for the production of starch and thereof products,most of Ipomoea batatas Lam.residue produced in this process are directly discarded,resulting in serious resources waste and environmental pollution.Due to its richness in starch,dietary fiber,protein and other nutrients,Ipomoea batatas Lam.residue can be converted into high value-added products by microbial fermentation.It is of great significance for achieving high-value utilization of Ipomoea batatas Lam.residue,which not only reduces environmental pollution but also enriches the variety of Ipomoea batatas Lam.processed products.This paper reviewed the worldwide research progress in preparation of high value-added products from Ipomoea batatas Lam.residue by fermentation,such as dietary fiber,oligosaccharides,ethanol,organic acids and single-cell protein,and also summarized the existing problems and future perspectives,which provided theoretical basis for Ipomoea batatas Lam.residue fermentation and high-value utilization.

关 键 词：甘薯渣 发酵 高值化利用 

分 类 号：TS239[轻工技术与工程—粮食、油脂及植物蛋白工程]