安卡红曲霉As 3.4811液态发酵制备膳食纤维的特性研究

Characteristics of dietary fiber prepared by liquid fermentation with Monascus anka As 3.4811

为提高农产品废渣利用价值,通过安卡红曲霉(Monascus anka)As 3.4811液态发酵豆渣、麦麸和梨渣制备膳食纤维。采用扫描电镜、X-衍射光谱、红外光谱、紫外-可见光谱及高效液相色谱(HPLC)等,对安卡红曲霉As 3.4811发酵豆渣、麦麸和梨渣膳食纤维进行结构表征、特性分析及橘霉素含量检测。结果表明,安卡红曲霉As 3.4811发酵后,豆渣、麦麸和梨渣不溶性膳食纤维的基质被破坏,使其内部结构暴露出来,纤维结晶度降低;豆渣、麦麸和梨渣膳食纤维分子内氢键断裂,寡糖含量增加;豆渣和梨渣中的红曲色素主要有橙色素,而麦麸中的红曲色素主要含有黄色素;红曲霉种子液、豆渣、麦麸和梨渣发酵液中橘霉素含量分别为9.8μg/L、9.4μg/L、8.8μg/L和9.0μg/L。因此,安卡红曲霉As 3.4811液态发酵可以改善豆渣、麦麸和梨渣膳食纤维结构及其特性。

In order to improve the comprehensive utilization value of agricultural waste residue,the dietary fiber was prepared by liquid fermentation of okara,wheat bran and pear residue by Monascus anka As 3.4811.The structural composition and characteristic of dietary fiber obtained from okara,wheat bran and pear residue were analyzed and the content of citrinin was detected by the methods of scanning electron microscopy,X-ray diffraction spectroscopy,infrared spectroscopy,UV-Vis spectroscopy and HPLC.The results showed that the matrix of insoluble dietary fiber in okara,wheat bran and pear residue were destroyed,the internal structures were exposed,and the crystallinities were reduced by fermenting with M.anka As 3.4811.The intra-molecular hydrogen bonds of dietary fiber of soybean dreg was broken,and the content of oligosaccharide increased;the Monascus pigment from okara and pear residue mainly contained orange pigments,while that from wheat bran mainly contained yellow pigments.The contents of citrinin in the fermentation broth from M.anka seed liquid broth,okara,wheat bran and pear residue were 9.8μg/L,9.4μg/L,8.8μg/L and 9.0μg/L,respectively.Therefore,the liquid fermentation with Monascus anka As 3.4811 could improve the dietary fiber structure and characteristics from okara,wheat bran and pear residue.