雪莲菌发酵对苹果渣膳食纤维结构和功能特性的影响

Effects of Tibetan Kefir Grain Fermentation on the Structure and Functional Properties of Dietary Fiber from Apple Pomace

该文以苹果渣为原料,利用雪莲菌发酵改性苹果渣膳食纤维(dietary fiber,DF),研究发酵温度、接种量、发酵时间3个因素对苹果渣可溶性膳食纤维(soluble dietary fiber,SDF)的影响。通过单因素试验和正交试验优化确定雪莲菌发酵的最佳工艺条件为发酵温度28℃、接种量7%、发酵时间60 h,测得苹果渣SDF得率为68.28%。通过激光粒度分析仪、扫描电镜、傅里叶变换红外光谱仪测定发现,雪莲菌发酵制备的苹果渣DF品质更好,雪莲菌发酵对苹果渣DF的功能特性的影响与结构的变化密切相关。

In this study,apple pomace was used as raw material to modify dietary fiber(DF)by fermentation with natural mixed bacteria of Tibetan kefir grain to investigate the effects of fermentation temperature,inoculum,and fermentation time on soluble dietary fiber(SDF).The optimum conditions for SDF fermentation were determined by single-factor and orthogonal tests.The optimized conditions were a fermentation temperature of 28℃,7%inoculum,and 60 h fermentation time.The SDF yield of apple pomace was 68.28%.Laser particle size analysis,scanning electron microscopy,and Fourier transform infrared spectrometry revealed the improved quality of apple pomace DF prepared by Tibetan kefir grain fermentation.The effect of Tibetan kefir grain fermentation on the functional properties of apple pomace was closely related to the change in structure.