基于黑曲霉固态发酵的绿豆皮降解及理化特性提升机理  

Mechanism of Mung Bean Husk Degradation and Physicochemical Characteristics Improvement Based on Aspergillus niger Solid-state Fermentation

作　　者：赵一帆 罗磊[1] 马潇 刘浩宇 Zhao Yifan;Luo Lei;Ma Xiao;Liu Haoyu(School of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023)

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471023

出　　处：《中国粮油学报》2024年第3期64-70,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金联合基金项目(U1304330);河南省科技攻关计划项目(182102110140)。

摘　　要：实验研究了黑曲霉固态发酵对绿豆皮特性的影响,并对降解机理进行探究,结果表明黑曲霉固态发酵能有效提升绿豆皮制粉特性和理化特性,所得绿豆皮粉体积平均径减小8.53倍,比表面积增大32.46倍。阳离子交换能力、胆酸钠吸附能力及葡萄糖吸附能力均有明显提升,依次提升1.11、1.18倍和1.17倍。黑曲霉对绿豆皮的降解,先降解木质素与半纤维素,再降解纤维素。主要通过破坏纤维素、半纤维素及木质素的化学键,降解长链结构为短链结构,破坏结晶区结构,降低相对结晶度,进而破坏绿豆皮结构,使其变得疏松多孔,让绿豆皮易被粉碎为粒径更小、比表面积更大的粉体,具有更好的物质交换效率,提升绿豆皮的理化特性。In this study,the impact of solid-state fermentation by Aspergillus niger on the properties of mung bean husk was investigated and the degradation mechanism was explored.The results indicated that solid-state fermentation by Aspergillus niger effectively enhanced the milling properties and physical and chemical characteristics of mung bean husk.The obtained mung bean husk powder exhibited a significant reduction in volume average diameter by 8.53 times and an increase in specific surface area by 32.46 times.Moreover,there was a noticeable improvement in cation exchange capacity,sodium cholate adsorption capacity,and glucose adsorption capacity,with increases of 1.11,1.18 times,and 1.17 times,respectively.The degradation of mung bean husk by Aspergillus niger occured in a sequential manner,starting with the degradation of lignin and hemicellulose,followed by the degradation of cellulose.This degradation process primarily involved the disruption of chemical bonds in cellulose,hemicellulose,and lignin,leading to the breakdown of long-chain structures into shorter chains,disruption of crystalline regions,and reduction in relative crystallinity.Consequently,the structure of mung bean husk becomes loose and porous,facilitating its fragmentation into smaller particles with a larger surface area.This transformation enhanced material exchange efficiency and improved the physicochemical characteristics of mung bean husk.

关 键 词：固态发酵 黑曲霉 绿豆皮 制粉特性 理化特性 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]