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复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响

宋丽丽 霍姗浩 胡冉冉 赵鑫淼 朱钰琪 杨旭 张志平 魏涛

轻工学报2024,Vol.39Issue(3):21-28,8.
轻工学报2024,Vol.39Issue(3):21-28,8.DOI:10.12187/2024.03.003

复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响

Effect of solid-state fermentation with compound lactic acid bacteria on the physicochemical properties,biological activities and functional characteristics of defatted rice bran

宋丽丽 1霍姗浩 1胡冉冉 1赵鑫淼 1朱钰琪 1杨旭 1张志平 1魏涛1

作者信息

  • 1. 郑州轻工业大学 食品与生物工程学院,河南 郑州 450001
  • 折叠

摘要

Abstract

The defatted rice bran was fermented by compound lactic acid bacteria composed of Enterococcus faeca-lis,Bacillus coagulans and Limosilactobacillus fermentum in solid-state,and this study invesigated the changes of physicochemical properties,structural properties,biological activities and functional properties of defatted rice bran before and after fermentation.The results showed that the solid-state fermentation of compound lactic acid bacteria could increase the content of protein and dietary fiber in defatted rice bran,improve the solubility,water holding capacity,oil holding capacity,and water swelling capacity of defatted rice bran,destroy the macromolecular structure of defatted rice bran,increase its porosity and facilitating a more through pyrolysis reaction.Compared with raw materials,the contents of total phenols and flavonoids of defatted rice bran after fermentation with com-pound lactic acid bacteria were increased by 43.32%and 70.40%,respectively.The DPPH free radical scaven-ging rate,ABTS+free radical scavenging rate and·OH free radical scavenging rate were increased by 268.27%,62.18%and 22.18%,respectively.The absorption rate of cholesterol was increased,and anti-sugar ability was also improved.In conclusion,solid-state fermentation with compound lactic acid bacteria can effectively improve the com-prehensive utilization value of defatted rice bran and enhance its application potential in the field of functional food.

关键词

脱脂米糠/复合乳酸菌/固态发酵/理化性质/生物活性/功能特性

Key words

defatted rice bran/compound lactic acid bacteria/solid-state fermentation/physicochemical property/biological activity/functional property

分类

轻工纺织

引用本文复制引用

宋丽丽,霍姗浩,胡冉冉,赵鑫淼,朱钰琪,杨旭,张志平,魏涛..复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响[J].轻工学报,2024,39(3):21-28,8.

基金项目

国家自然科学基金项目(21706244) (21706244)

河南省科技攻关项目(232102321144,232102110150,242102110118) (232102321144,232102110150,242102110118)

轻工学报

OA北大核心

2095-476X

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