绿色木霉
麸皮
食品科学
发酵
化学
响应面法
傅里叶变换红外光谱
凝胶渗透色谱法
多糖
固态发酵
产量(工程)
膨胀能力
成分
色谱法
材料科学
生物化学
化学工程
有机化学
聚合物
原材料
肿胀 的
冶金
复合材料
工程类
作者
Mengyun Jia,Jiajun Chen,Xiaozhen Liu,Mingyong Xie,Shaoping Nie,Yi Chen,Jianhua Xie,Qiang Yu
标识
DOI:10.1016/j.foodhyd.2019.03.047
摘要
Trichoderma viride was utilized to ferment the defatted rice bran (DRB), and soluble dietary fiber was prepared before and after fermentation, named as B-SDF and F-SDF, respectively. Optimum fermentation conditions for yield of F-SDF were determined using response surface methodology (RSM). The yield of F-SDF was significantly increased from 10.5 (w/w, %) to 33.4 (w/w, %) under the optimal conditions (inoculum size = 10%, pH = 5.8 and time = 41 h). Fourier transform infrared spectroscopy (FTIR) demonstrated that both B-SDF and F-SDF had typical characteristics of the infrared spectrum of polysaccharides, and X-ray diffraction (XRD) revealed they were mainly substances of amorphous structure. In addition, F-SDF showed looser structure by scanning electron microscopy (SEM) analysis, increased molecular weight by high-performance gel permeation chromatography (HPGPC) analysis, and more complex monosaccharide composition by high-performance anion exchange chromatography (HPAEC) analysis. Furthermore, functional properties analysis showed that F-SDF exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water solubility (WS) and cholesterol absorption capacity (CAC) than B-SDF. In summary, the present study suggested that SDF from defatted rice bran obtained through Trichoderma viride fermentation has a higher potential to be used as a functional ingredient in foods.
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