发酵改性对麸皮中可溶性膳食纤维含量的影响

Effect of Fermentation Modification on Dietary Fiber Content in Bran

采用酵母振荡发酵的方法,对小麦麸皮进行改性。研究酵母发酵后小麦麸皮中可溶性膳食纤维等物质的变化,并以增加麸皮中可溶性膳食纤维含量为目标对麸皮发酵进行工艺优化。单因素试验表明:当发酵料液比为1∶10(g/mL)、发酵温度为30℃、发酵时间为24 h时,麸皮中可溶性膳食纤维含量最大。在此基础上设计响应面试验,研究发酵温度、发酵时间、料液比3种因素的交互作用及其对麸皮中可溶性膳食纤维含量的影响。结果表明,3种因素对麸皮中可溶性膳食纤维含量的影响具有明显的交互作用,小麦麸皮发酵的最佳工艺为发酵温度:29℃、发酵时间:25 h、料液比1∶12(g/mL),该条件下可溶性膳食纤维的含量为20.21%。同时对发酵前后小麦麸皮的组成结构进行对比,发现发酵后的小麦麸皮中蛋白质、灰分含量上升,淀粉、油脂的含量降低。发酵后小麦麸皮的持水性和溶胀性均显著提高。

Wheat bran was modified by yeast fermentation. The changes of soluble dietary fiber and other substances in wheat bran after yeast fermentation were studied,and the technology of wheat bran fermentation was optimized to increase the content of soluble dietary fiber in wheat bran. The single-factor experiment showed that the soluble dietary fiber content in bran was the highest when the solid-liquid ratio was 1 ∶ 10(g/mL),fermentation temperature was 30 ℃ and fermentation time was 24 h. Based on the results of single-factor experiments,the interaction of fermentation,fermentation time and solid-liquid ratio and their effects on soluble dietary fiber content in bran were studied by response surface methodology. The results showed that the effects of three factors on the content of soluble dietary fiber in bran had obvious interaction. The optimum conditions for wheat bran fermentation were that fermentation temperature 29 ℃,fermentation time 25 h,solidliquid ratio 1 ∶ 12(g/mL). Under these conditions,the yield of soluble dietary fiber was 20.21 %. The composition of the wheat bran before and after fermentation was compared. It was found that the content of protein and ash in the wheat bran after fermentation increased,and the content of starch and oil decreased.The water holding capacity and swelling property of wheat bran were significantly increased after fermentation.