发酵对竹笋膳食纤维抗营养因子及吸附能力的影响

Effect of fermentation on anti-nutritional factor contents and adsorption of dietary fiber for Ca^(2+),Mg^(2+),Pb^(2+)

对乳酸菌发酵法制备的竹笋膳食纤维中草酸和植酸含量变化进行比较,并对其金属离子的吸附能力评估。结果表明,乳酸菌在发酵过程中能显著降低膳食纤维中的草酸和植酸含量,降低量能力从高到低依次是植物乳杆菌Lact.1和Lact.2混合菌种、植物乳杆菌Lact1、植物乳杆菌Lact.2、保加利亚乳杆菌和嗜热链球菌,而对钙、锌和铅等金属离子的吸附量排序从大到小正好相反。

The oxalate and phytic acid contents in fermental dietary fiber were determined after 48 h,which extracted by bamboo shoots,and the adsorptions of dietary fiber for Ca2＋,Mg2＋,Pb2＋ were evaluated.The results showed the oxalate and phytic acid contents decreased with lactobacillus fermentation.The decreased orders of oxalate and phytic acid contents were the mix of lactobacillus 1 plantarum and lactobacillus 2 plantarum,lactobacillus 1 plantarum,lactobacillus 2 plantarum,L.bulgaria and L.therm ophilus,and the decreased orders of adsorption of dietary fieber for Ca2＋,Mg2＋,Pb2＋ were reverse.