纳豆菌发酵板栗渣工艺优化及其多糖的抗氧化性  

Optimization of Fermentation Process of Chestnut Residues by Natto Bacteria and Antioxidant Activity of Polysaccharides

作　　者：张彪 杨晓宽[1,2,3] ZHANG Biao;YANG Xiaokuan(College of Food Science and Technology,Hebei Normal University of Science and Technology,Qinhuangdao 066000,Hebei,China;Engineering Research Center of Chestnut Industry Technology,Ministry of Education,Qinhuangdao 066000,Hebei,China;Hebei Collaborative Innovation Center of Chestnut Industry,Qinhuangdao 066000,Hebei,China)

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]板栗产业技术教育部工程研究中心,河北秦皇岛066000 [3]河北省板栗产业协同创新中心,河北秦皇岛066000

出　　处：《食品研究与开发》2025年第3期160-166,共7页Food Research and Development

摘　　要：为改善板栗渣的营养组成并提高其多糖含量和抗氧化能力,以板栗渣为原料,以纳豆菌为发酵菌种,以板栗渣多糖含量为评价指标,在单因素试验基础上,通过正交试验优化板栗渣的发酵工艺,并研究多糖的抗氧化活性。结果表明,最佳发酵条件为纳豆菌接种量5%、发酵温度37℃、发酵时间48 h、料液比1∶4(g/mL),在该条件下板栗渣中多糖的含量为31.7%。在抗氧化活性方面,发酵板栗渣多糖与对照组相比均有明显提高,并随着多糖浓度增加,发酵板栗渣多糖的抗氧化活性呈现增强趋势。发酵板栗渣可作为一种优质多糖源应用于食品领域。In order to improve the nutritional composition of chestnut residues and enhance their polysaccharide content and antioxidant capacity,chestnut residues were used as the raw material,and natto bacteria were used as the fermentation strain.In addition,polysaccharide content in chestnut residues was used as the evaluation index.Based on single-factor experiments,the fermentation process of chestnut residues was further optimized through orthogonal experiments,and the antioxidant activity of polysaccharides was studied.The results showed that the optimal fermentation conditions were a 5%inoculation amount of natto bacteria,a fermentation temperature of 37℃,a fermentation time of 48 hours,and a solid-liquid ratio of 1∶4(g/mL).Under these conditions,the polysaccharide content in chestnut residues was 31.7%.In terms of antioxidant activity,polysaccharides in fermented chestnut residue showed significant improvement compared to those in the control group,and the antioxidant activity of polysaccharides in fermented chestnut residues rose with the increase in polysaccharide concentration.Fermented chestnut residues could be used as a high-quality polysaccharide source in the food industry.

关 键 词：板栗渣 纳豆菌 发酵 工艺优化 多糖 抗氧化性 

分 类 号：TS209[轻工技术与工程—食品科学]