摘要
本研究分析了不同发酵时间、发酵温度及料液比对麦麸水溶性多酚含量的影响,并比较了麦麸水溶性多酚的组成和抗氧化活性的变化。结果表明,枯草芽孢杆菌和酿酒酵母菌混合发酵可以提高水溶性麸皮多酚含量,在液料比为1∶1、发酵温度37℃、发酵时间84 h条件下,水溶性麸皮多酚含量达(13.41±0.10) mg/g,较发酵前提高了294.41%。发酵可提高游离型和结合型阿魏酸含量,分别达20.22、1160.6 mg/kg,且水溶性麸皮多酚主要以结合型阿魏酸形式存在。抗氧化活性研究表明,微生物发酵处理后,麸皮多酚的还原力和DPPH自由基清除率均得到显著提高(P<0.05),但羟基自由基的清除率却出现下降。因此,微生物发酵可以提高水溶性麸皮多酚含量,改变其组成,增强抗氧化活性,为麦麸中多酚类物质的有效利用提供了基础。
This study analyzed the effects of different fermentation time,fermentation temperature and ratio of feed to liquid on the content of water-soluble polyphenols in wheat bran,and compared the composition and antioxidant activity of water-soluble polyphenols in wheat bran.The results showed that the mixed fermentation of Bacillus subtilis and Saccharomyces cerevisiae could increase the content of water-soluble bran polyphenols,and the content of water-soluble bran polyphenols reached(13.41±0.10) mg/g,294.41% higher than that before fermentation,when the ratio of liquid to material was 1∶1,the fermentation temperature was 37 ℃,and the fermentation time was 84 h.Fermentation could increase the content of free and bound ferulic acid to 20.22 mg/kg and 1160.6 mg/kg respectively,and the water-soluble bran polyphenols mainly existed in the form of bound ferulic acid.Studies on antioxidant activity showed that after microbial fermentation,the reducing power and DPPH free rodical scavenging rate of bran polyphenols significantly increased,but the hydroxyl radical scavenging rate decreased.Therefore,microbial fermentation can improve the content of polyphenols in water-soluble bran,change its composition,enhance the antioxidant activity,and provide a basis for the effective use of polyphenols in wheat bran.
作者
任雪荣
齐景伟
刘娜
王瑞芳
王园
安晓萍
REN Xue-rong;QI Jing-wei;LIU Na;WANG Rui-fang;WANG Yuan;AN Xiao-ping(College of Animal Sciences,Inner Mongolia Agricultural University,Hohhot 010018,China;Inner Mongolia Herbivorous Livestock Feed Engineering and Technology Research Center,Hohhot 010018,China)
出处
《食品工业科技》
CAS
北大核心
2020年第3期104-109,共6页
Science and Technology of Food Industry
基金
内蒙古自治区科技创新引导项目(KCBJ2018009)
内蒙古自治区科技计划项目(201802047)
内蒙古农业大学科技成果转化项目(CGZH2018142)
内蒙古农业大学科技成果转化项目(YZGC2017025)
反刍动物功能性复合生物饲料研制与应用创新人才团队项目
关键词
小麦麸皮
微生物发酵
水溶性多酚
组成
抗氧化
wheat bran
microbial fermentation
water-soluble polyphenols
composition
antioxidant