粮油食品科技2026，Vol.34Issue(2)：15-24,10.DOI:10.16210/j.cnki.1007-7561.2026.02.003
树脂灵芝固态发酵全谷物的抗氧化活性和加工特性分析
Analysis of Antioxidant Activity and Processing Characteristics of Ganoderma Resinaceum Solid-State Fermented Whole Grains
摘要
Abstract
Solid-state fermentation can improve the nutritional value of cereals,enhance their bioactivity,and increase antioxidant capacity and health benefits.This study investigated the effects of solid-state fermentation with Ganoderma Resinaceum(GR)on the active components,antioxidant capacity,nutritional composition,and processing characteristics of whole grains.The results showed that GR fermentation significantly increased the content of active components and antioxidant activity in whole grains.Specifically,the total phenolic content of GR-fermented highland barley increased by 2.44 times,the DPPH radical scavenging activity increased from 29.82％to 34.63％,and the ABTS radical scavenging activity increased from 41.12％to 91.27％.Solid-state fermentation also altered the starch structure in whole grains,with amylose content increasing from 27.12％to 48.66％and amylopectin content decreasing from 72.88％to 51.34％.Regarding processing characteristics,GR fermentation improved the properties of whole grains,with the water solubility index of GR highland barley increasing from 5.68％to 34.36％,while the water absorption index and water-holding capacity decreased from 4.26 g/g and 3.27 g/g to 1.91 g/g and 0.90 g/g,respectively.These changes indicate that fermentation made the structure of whole grains more porous and increased the soluble components.GR solid-state fermentation of whole grains improved their active components,antioxidant capacity,nutritional composition,and processing characteristics,providing new ideas and approaches for developing whole grain products with higher health benefits.关键词
固态发酵/树脂灵芝/全谷物/抗氧化活性/加工特性Key words
solid-state fermentation/Ganoderma Resinaceum/whole grain/antioxidant activity/processing characteristics分类
轻工纺织引用本文复制引用
尚书游,任菲,庄坤,刘艳香,谭斌..树脂灵芝固态发酵全谷物的抗氧化活性和加工特性分析[J].粮油食品科技,2026,34(2):15-24,10.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"传统发酵食品微生物区系及全谷物发酵研究"(ZX2433) Fundamental Research Funds of Non-profit Central Instituties"Research on the Microbiota of Traditional Fermented Foods and the Fermentation of Whole Grains"(No.ZX2433) （ZX2433）
