酵母菌发酵对脱脂米糠理化特性的影响  

Effect of yeast fermentation on physicochemical properties of defatted rice bran

作　　者：胡中原 曹杨 王月慧[1] HU Zhong-yuan;CAO Yang;WANG Yue-hui(Department of Selenium Science and Engineering Modern Industry,Wuhan Polytechnic University,Wuhan 430000,Hubei,China;Department of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430000,Hubei,China)

机构地区：[1]武汉轻工大学硒科学与工程现代产业学院,湖北武汉430000 [2]武汉轻工大学食品科学与工程学院,湖北武汉430000

出　　处：《粮食与油脂》2024年第12期49-55,共7页Cereals & Oils

摘　　要：为改善米糠的营养成分含量,提高米糠的利用价值,利用酵母菌固态发酵对脱脂米糠进行改性,探究发酵过程中脱脂米糠理化特性的变化。结果表明:随着发酵时间延长,脱脂米糠中蛋白质含量先升高后降低,在发酵36 h时达到最大值;植酸含量显著降低,总酚含量呈先增加后降低的趋势,在发酵36 h时达到最大,总黄酮含量逐渐升高,抗氧化活性显著增强。发酵后脱脂米糠的空间结构破裂,比表面积增大,持水力降低,持油力和水溶性指数升高。结合感官评分,确定脱脂米糠的最适发酵时间为24 h。In order to improve the nutrient content of rice bran and improve its utilization value,the sol-id-state fermentation by yeast was used to modify defatted rice bran,and the changes of physicochemical properties of defatted rice bran during fermentation were studied.The results showed that with the exten-sion of fermentation time,the protein content in defatted rice bran first increased and then decreased,at-taining the maximum value at 36 h.The phytic acid content decreased significantly,the total phenols con-tent showed a trend of first increasing and then decreasing,reaching the peak at 36 h of fermentation.The total flavonoids content gradually increased,and the antioxidant activity was significantly enhanced.After fermentation,the spatial structure of defatted rice bran was broken,the specific surface area increased,the water holding capacity decreased,and the oil holding power and water solubility index increased.Ac-cording to the sensory score,the optimum fermentation time of defatted rice bran was 24 h.

关 键 词：脱脂米糠 酵母菌 固态发酵 理化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]