粮油食品科技Issue(5)：91-96,6.
植物乳杆菌发酵米糠粕多糖分析及发酵饮料的制备
Analysis of rice bran polysaccharides fermented by Lactobacillus plantarum and preparation of the beverage
摘要
Abstract
The water extract of rice bran meal was fermented by Lactobacillus plantarum in order to study the changes in the content of rice bran polysaccharides,monosaccharide composition and antioxidant ability of the water extract before and after fermentation.The results showed that after fermentation for 72 h,the content of rice bran polysaccharides were decreased by 25.74% and the percent of the glucose in polysaccharides was decreased significantly;the clearance rate of free radical,such as DPPH· and ·OH,can reach 73.26%with 2 mg/mL rice bran polysaccharide and 100% with 1 mg/mL rice bran polysaccharide,respectively;EC50 values were decreased by 46.55% and 21.05% respectively;antioxidant ability was significantly increased. Besides,water extract of rice bran meal was fermented by Lactobacillus plantarum to produce a kind of bever-age.The optimum craft parameters of the beverage were:fermentation temperature 37 ℃,fermentation time 72 h,after -ripening temperature 4 ℃,after -ripening time 48 h,white granulated sugar 9%,citric acid 0.02%,CMC -Na 0.037 5%,and xanthan gum 0.037 5%.This product provides a novel approach for de-velopment and utilization of rice bran meal.关键词
米糠粕/植物乳杆菌/米糠多糖/抗氧化性/饮料Key words
rice bran meal/Lactobacillus plantarum/rice bran polysaccharides/oxidation resistance/beverage分类
轻工纺织引用本文复制引用
曹秀娟,熊犍,刘倩,张晓琳..植物乳杆菌发酵米糠粕多糖分析及发酵饮料的制备[J].粮油食品科技,2015,(5):91-96,6.基金项目
中央级公益性科研院所基本科研业务费专项资金课题 （）
