青稞麸皮酵母发酵富集β-葡聚糖工艺优化及其粉体特性研究  

Optimization ofβ-glucan Enrichment Process of Highland Barley Bran by Yeast Fermentation and Its Powder Characteristics

作　　者：李崇瑜 张文刚 杨希娟[1,2] LI Chongyu;ZHANG Wengang;YANG Xijuan(Qinghai Key Laboratory of Agricultural Product Processing on the Tibetan Plateau,Qinghai University,Xining Qinghai 810016,China;Laboratory of Tibetan Plateau Germplasm Resources Research and Utilization,College of Agricultural and Forestry Sciences,Qinghai University,Xining Qinghai 810016,China)

机构地区：[1]青海大学青海省青藏高原农产品加工重点实验室,青海西宁810016 [2]青海大学农林科学院青藏高原种质资源研究与利用实验室,青海西宁810016

出　　处：《青海农林科技》2025年第1期65-72,79,共9页Science and Technology of Qinghai Agriculture and Forestry

基　　金：青海省中央引导地方科技发展资金项目(2024ZY018)。

摘　　要：为提高青稞麸皮中的β-葡聚糖含量,本试验以3种酵母发酵剂对8个品种青稞麸皮进行发酵,以β-葡聚糖含量为评价指标,筛选最佳的发酵菌种及青稞麸皮,进而通过单因素和响应面试验优化酵母发酵富集β-葡聚糖的最佳工艺,并对发酵所得青稞麸皮粉体特性进行分析。结果表明:筛选的最佳菌种为高糖酵母,优选麸皮为昆仑14号青稞麸皮,优化的发酵条件为发酵温度33.5℃、发酵时间49 h、接种量0.52%,此条件下青稞麸皮β-葡聚糖含量最高达到5.41 g/100g。与未发酵组相比,发酵后青稞麸皮粉的持水力、持油力、胆盐吸附能力、阳离子交换能力均显著增强(P<0.05),而溶解度显著下降(P<0.05)。To enhance theβ-glucan content in barley bran,this study fermented eight varieties of barley bran with three yeast strains,usingβ-glucan content as the evaluation index to screen the optimal fermentation strain and barley bran.Subsequently,univariate and response surface methods were employed to optimize the yeast fermentation process forβ-glucan enrichment,and the physicochemical properties of the fermented barley bran powder were analyzed.The results showed that the best strain was high-sugar yeast,with Kunlun 14 barley bran being the preferred variety.The optimized fermentation conditions were a temperature of 33.5℃,duration of 49 hours,and inoculation rate of 0.52%,under which theβ-glucan content in the barley bran reached a maximum of 5.41 g/100 g.Compared to the unfermented group,the water-holding capacity,oil-holding capacity,bile salt adsorption capacity,and cation exchange capacity of the fermented barley bran powder were significantly enhanced(P<0.05),while solubility was significantly decreased(P<0.05).

关 键 词：青稞麸皮 酵母菌 Β-葡聚糖 工艺优化 粉体特性 

分 类 号：S531[农业科学—作物学]