发酵改性黑米渣膳食纤维工艺及功能特性研究  

Study on Fermentation and Modification Process of Dietary Fiber from Black Rice Residues and Its Functional Characteristics

作　　者：关玉婷 张瑞 柴燃 田振扬 常世敏 GUAN Yu-ting;ZHANG Rui;CHAI Ran;TIAN Zhen-yang;CHANG Shi-min(College of Life Sciences and Food Engineering,Hebei University of Engineering,Handan 056038,China;Handan Key Laboratory of Development of Natural Products and Functional Foods,Handan 056038,China)

机构地区：[1]河北工程大学生命科学与食品工程学院,河北邯郸056038 [2]邯郸市天然产物与功能食品开发重点实验室,河北邯郸056038

出　　处：《中国调味品》2023年第5期10-16,23,共8页China Condiment

基　　金：河北省教育厅项目(SJ200130138);邯郸市科技局项目(21422012318)。

摘　　要：为提升黑米渣的利用率,该研究以黑米渣为原料,探究发酵改性黑米渣膳食纤维(fermented modified black rice residue dietary fiber, FBD)的最优工艺,并对其持水力、持油力和体外吸附能力进行研究;采用粗糙脉孢菌对黑米渣发酵改性,以纤维素酶活力为评价指标,通过单因素试验和响应面试验对发酵改性工艺参数进行优化;通过测定发酵前后黑米渣膳食纤维的组成成分、吸附能力和微观结构,研究发酵改性对FBD功能特性的影响。在发酵时间6 d、料液比1∶0.6 (g/mL)、发酵温度29℃的条件下效果最优,纤维素酶活力为2.399 U;相比未发酵改性黑米渣膳食纤维(unfermented modified black rice residue dietary fiber, UFBD),FBD的可溶性膳食纤维含量提升了71.68%,纤维素含量降低了22.83%。膨胀力、持水力和持油力分别增加了1.9,2.3,2.6倍。胆固醇吸附能力、葡萄糖吸附能力和胆酸钠吸附能力均极显著提升。扫描电镜、红外光谱和X射线衍射分析表明,FBD具有疏松多孔的结构,结晶度降低。该研究确定了发酵改性黑米渣膳食纤维的最优工艺,得出了发酵改性对黑米渣膳食纤维功能特性的影响,为黑米渣的综合开发利用奠定了理论基础。In order to improve the utilization rate of black rice residues,in the study,with black rice residues as the raw materials,the optimal process of fermented modified black rice residue dietary fiber(FBD)is explored,and its water holding capacity,oil holding capacity and in vitro adsorption capacity are studied.Black rice residues are fermented and modified by Neurospora crassa.With cellulase activity as the evaluation index,the fermentation and modification process parameters are optimized by single factor test and response surface test.The effects of fermentation and modification on the functional characteristics of FBD are studied by determining the components,adsorption capacity and microstructure of dietary fiber from black rice residues before and after fermentation.Under the conditions of fermentation time of 6 d,solid-liquid ratio of 1∶0.6(g/mL)and fermentation temperature of 29℃,the effect is the best and the cellulase activity is 2.399 U.Compared with unfermented modified black rice residue dietary fiber(UFBD),the soluble dietary fiber content of FBD increases by 71.68%,and the cellulose content decreases by 22.83%.The expansion capacity,water holding capacity and oil holding capacity increase by 1.9,2.3,2.6 times respectively.The adsorption capacity of cholesterol,glucose and sodium cholate is significantly improved.Scanning electron microscopy,FT-IR spectra and X-ray diffraction analysis show that FBD has a loose porous structure and the crystallinity decreases.In this study,the optimal fermentation and modification process of black rice residue dietary fiber is determined,and the effects of fermentation and modification on the functional characteristics of black rice residue dietary fiber are found out,which has laid a theoretical foundation for the comprehensive development and utilization of black rice residues.

关 键 词：黑米渣 膳食纤维 发酵 改性 响应面法 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]