发酵毛竹笋制备水溶性膳食纤维工艺优化及功能特性研究

Study on Process Optimization and Functional Properties of Soluble Dietary Fiber from Fermented Bamboo Shoots

采用真菌发酵法制取毛竹笋水溶性膳食纤维(soluble dietary fiber,SDF),对其制备工艺及功能特性进行研究。通过单因素和响应面试验,以SDF提取率、纤维素酶活力为考察指标,确定发酵毛竹笋的菌种及最优发酵条件,并对此条件下制取的毛竹笋SDF进行功能特性研究。结果表明:黑曲霉为毛竹笋发酵的适宜菌种;在最佳发酵工艺发酵温度28℃、pH值5.0、料液比1∶16、黑曲霉接种量10.5%、发酵时间75 h条件下,SDF提取率为27.23%,比发酵前提高了20.21%;扫描电镜结果显示:发酵后毛竹笋SDF蓬松多孔,比表面积增大;毛竹笋SDF的持水力、持油力、膨胀性、溶解性和吸附胆固醇能力分别提高了80.06%、62.88%、75.28%、26.50%、115.22%,可为毛竹笋SDF作为功能性原料提供理论依据。

The soluble dietary fiber(SDF)of bamboo shoots is prepared by fungal fermentation method,and its preparation technology and functional properties are studied.The single factor and response surface tests are used to determine the strains and optimal fermentation conditions of fermented bamboo shoots,and the functional properties of SDF from fermented bamboo shoots under such conditions are studied using SDF extraction rate and cellulase activity as the indexes.The results show that Aspergillus niger is a suitable strain for fermented bamboo shoots,under the optimal fermentation process conditions such as fermentation temperature of 28℃,pH of 5.0,solid-liquid ratio of 1∶16,Aspergillus niger inoculation amount of 10.5%,fermentation time of 75 h,the extraction rate of SDF is 27.23%,which is 20.21%higher than that before fermentation;the scanning electron microscopy(SEM)results show that SDF is fluffy and porous after fermentation,and the specific surface area is increased;the water holding capacity,oil holding capacity,expansibility,solubility and cholesterol adsorption capacity of SDF from fermented bamboo shoots is increased by 80.06%,62.88%,75.28%,26.50%and 115.22%respectively,which has provided theoretical basis for SDF from fermented bamboo shoots as functional raw material.