食品科学2018，Vol.39Issue(2)：112-118,7.DOI:10.7506/spkx1002-6630-201802018
黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析
Optimization of the Preparation Process for Soluble Dietary Fiber from Rice Bran by Aspergillus niger Fermentation and Its Physicochemical Properties
摘要
Abstract
Rice bran was fermented to produce soluble dietary fiber (SDF) with Aspergillus niger.The optimum fermentation conditions for higher yield of SDF were determined by one-factor-at-a-time method and Box-Behnken response surface methodology and the structural and physicochemical change of SDF before and after fermentation was examined.The maximum yield of SDF of 38.23％ was achieved after fermentation at 26 ℃ and pH 5.0 with a solid-to-solvent ratio of 1∶11 (g/mL) at a shaking speed of 150 r/min,which was improved by 29.58％ compared with that before optimization.The swelling force,water-holding capacity and oil-holding capacity of SDF were increased respectively by 84.44％,79.30％ and 73.25％ after fermentation.The result of scanning electron microscopy showed that fermented SDF displayed a rough surface and porous structure.关键词
米糠粕/可溶性膳食纤维/黑曲霉/响应面法/理化性质Key words
rice bran/soluble dietary fiber/Aspergillus niger/response surface methodology/physiochemical properties分类
轻工纺织引用本文复制引用
闵钟熳,高路,高育哲,徐彩红,邓雪雪,肖志刚..黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析[J].食品科学,2018,39(2):112-118,7.基金项目
2015年度国家星火计划项目(2015GA650007) （2015GA650007）
辽宁省农业领域青年科技创新人才项目(2015053) （2015053）
沈阳师范大学优秀人才支持计划项目(2016) （2016）
