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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2011, Vol. 37 Issue (5): 516-520    DOI: 10.3785/j.issn.1008-9209.2011.05.007
生物科学与技术     
木质素降解菌16‐2 发酵麦麸生产膳食纤维的最佳工艺及其物化特性
燕红, 王子君, 鲍中元, 焦子良
哈尔滨理工大学化学与环境工程学院黑龙江省高校绿色化工技术重点实验室,黑龙江哈尔滨１５００４０
Process optimization of dietary fiber from wheat bran fermented by lignin‐degrading fungus 16‐2 and its physicochemical characters .
YAN Hong , WANG Zi‐jun , BAO Zhong‐yuan , JIAO Zi‐liang
Key L aboratory o f Green Chemical Technology of College of Heilong jiang Province , College of Chemical and Environmental Engineering , Harbin University of Science and Technology , H arbin 150040 , China
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摘要： 用木质素降解菌１６‐２发酵麦麸制取膳食纤维,以总膳食纤维含量作为指标,确定最佳的发酵条件,并对最佳发酵条件下获取的膳食纤维制品的物化特性进行研究.结果表明:最佳的发酵条件为pH 值６.０ ,发酵温度２８ ℃ ,发酵时间７２h ;在最优发酵条件下获得的产品的总膳食纤维( TDF) 为８２.４１％ ,不溶性膳食纤维(IDF)为５５.１２ ％ ,可溶性膳食纤维(SDF)为２７.６０％ ;膳食纤维的溶胀性和持水力分别为０ mL.g － １ 和４.２ g. g－ １ ;其纤维素、木质素、粗蛋白、灰分质量分数分别为３０.１２％ 、１８.２８％ 、７.３９％ 和１５.０４％ ;获得的膳食纤维对重金属离子Cd２ ＋ 、Pb２ ＋ 和Cu２ ＋ 的最大束缚量分别为６６.９ 、２４９.６和１５.９ μmol.g－ １ ,对H２ O２ 的清除率为２３.１％ .由此可见,利用微生物发酵法所制得的麦麸膳食纤维的持水力和生理活性较好.
Abstract: Using total dietary fiber ( TDF) as index , optimization of fermentation process from wheat bran by lignin‐degrading fungus １６‐２ was studied ,and the characters of dietary fiber product obtained under the optimum condition were measured.The results showed that the optimum condition was pH ６.０ , fermentation temperature of ２８℃ , and fermentation time of ７２h.Under the optimum condition ,the total dietary fiber ( TDF) , insoluble dietary fiber ( IDF) and soluble dietary fiber ( SDF) contents
were ８２.４１％ , ５５.１２％ , and ２７.６０％ , respectively.Expansibility and water binding capacity of the product were ０ mL.g － １ and ４.２ g.g － １ , respectively.The contents of the cellulose , lignin ,crude protein and ash in dietary fiber were ３０.１２％ , １８.２８％ , ７.３９％ and １５.０４％ , respectively.The maximum binding capacities of the dietary fiber for Cd２ ＋ , Pb２ ＋ , Cu２ ＋ were ６６.９ , ２４９.６ , and １５.９ μmol.g － １ , respectively , and the removal ability for hydrogen peroxide was ２３.１％ .As a result , the water bindingcapacity and physicochemical activity of dietary fiber from the wheat bran obtained by microbialfermentation were good.
出版日期: 2011-09-20
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王子君
燕红
鲍中元
焦子良

引用本文:

燕红, 王子君, 鲍中元, 焦子良. 木质素降解菌16‐2 发酵麦麸生产膳食纤维的最佳工艺及其物化特性[J]. 浙江大学学报(农业与生命科学版), 2011, 37(5): 516-520.

YAN Hong,WANG Zi‐jun,BAO Zhong‐yuan,JIAO Zi‐liang. Process optimization of dietary fiber from wheat bran fermented by lignin‐degrading fungus 16‐2 and its physicochemical characters .. Journal of Zhejiang University: Agric. & Life Sci., 2011, 37(5): 516-520.

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http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2011.05.007    或    http://www.zjujournals.com/agr/CN/Y2011/V37/I5/516

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