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首页|期刊导航|现代食品科技|两种丝状真菌发酵小麦麸皮中酚酸的释放及与阿魏酸酯酶和木聚糖酶的关系

两种丝状真菌发酵小麦麸皮中酚酸的释放及与阿魏酸酯酶和木聚糖酶的关系

尹志娜 吴晖 赖富饶 雷灼贵 武文佳 闵甜 胡博涵 杜小燕 张晓元

现代食品科技2017,Vol.33Issue(3):81-87,7.
现代食品科技2017,Vol.33Issue(3):81-87,7.DOI:10.13982/j.mfst.1673-9078.2017.3.013

两种丝状真菌发酵小麦麸皮中酚酸的释放及与阿魏酸酯酶和木聚糖酶的关系

Release of Phenolic Acid by two Filamentous Fungi during the Fermentation of Wheat Bran with Ferulic Acid Esterase and Xylanase

尹志娜 1吴晖 1赖富饶 1雷灼贵 1武文佳 1闵甜 1胡博涵 1杜小燕 1张晓元1

作者信息

  • 1. 华南理工大学食品工程与科学学院,广东广州510640
  • 折叠

摘要

Abstract

In order to evaluate the degradation abilities of two filamentous fungi on wheat bran and the difference in their abilities to release phenolic acid,the changes in the contents of total phenols and nine phenolic acid components were monitored at different time.Based on the activities of ferulic acid esterase and xylanase,the surface structure of wheat bran was examined via electron microscopy,and Aspergillus niger and Aspergillus clavatus were comprehensively evaluated.After seven days of fermentation with Aspergillus niger,the ferulic acid content reached 416.56 μg/g wheat bran,and the gallic acid content increased from 7.71 μg/g wheat bran to 105.77 μg/g wheat bran.The ferulic acid content in the fermentation by Aspergillus clavatus increased to 200.81 μg/g wheat bran.The malic acid,gallic acid,p-hydroxybenzoic acid,and coumaric acid contents increased to 88.4 μg/g wheat bran,60.38 μg/g wheat bran,55.56 μg/g wheat bran,and 52.93 μg/g wheat bran from 14.74 μg/g wheat bran,7.71 μg/g wheat bran,8.57 μg/g wheat bran,and 5.62 μg/g wheat bran,respectively.Compared with Aspergillus clavatus,Aspergillus niger exhibited significantly higher abilities to degrade wheat bran and release ferulic acid and gallic acid,but a slightly weaker ability to release malic acid.The electron microscopy results showed that the degradation ability of Aspergillus niger was better than that of Aspergillus clavatus.

关键词

黑曲霉/棒曲霉/酚酸/阿魏酸酯酶/木聚糖酶

Key words

Aspergillus niger/Aspergillus clavatus/phenolic acid/ferulic acid esterase/xylanase

引用本文复制引用

尹志娜,吴晖,赖富饶,雷灼贵,武文佳,闵甜,胡博涵,杜小燕,张晓元..两种丝状真菌发酵小麦麸皮中酚酸的释放及与阿魏酸酯酶和木聚糖酶的关系[J].现代食品科技,2017,33(3):81-87,7.

基金项目

中央高校基本科研业务费专项资助项目(2013ZM0065) (2013ZM0065)

广东省天然产物绿色加工与产品安全重点实验室开放基金资助项目(201304) (201304)

广东省高等学校科技创新重点项目(2012CXZD0009) (2012CXZD0009)

国家自然科学基金项目(31201330) (31201330)

广州市科技攻关项目(201300000202) (201300000202)

广东省科技项目(2016A040402020) (2016A040402020)

广东省科技项目(2016B010121014) (2016B010121014)

韶关市科技项目(2014CX/N310) (2014CX/N310)

现代食品科技

OA北大核心CSTPCD

1673-9078

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