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- Title
纳豆芽胞杆菌发酵对小米糠膳食纤维结构 和理化特性的影响.
- Authors
杨多; 王安; 陆兆新; 吕凤霞; 别小妹; 孟凡强; 赵海珍
- Abstract
[Objectives] The paper aimed to study the effects of Bacillus natto fermentation on the structure and physicochemical properties of soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) from millet bran. [Methods] Dietary fiber was prepared by liquid fermentation (37 ℃, 180 r·min-1 48 h)of millet bran with B. natto. The obtained SDF and IDF were deproteinized by Sevag and enzymatic method, respectively, and finally lyophilized. The national standards for food safety and high-performance liquid chromatography were used to determine the basic components and monosaccharide composition of the samples. Scanning electron microscope, fourier transform infrared spectrometer, X-ray diffractometer and laser particle size analyzer were used to analyze the structure of the samples. The viscosity, water holding capacity, oil-holding capacity, water swelling capacity, emulsifying activity, emulsion stability, cholesterol and bile acid adsorption capacity, glucose adsorption capacity and glucose dialysis delay index were determined. [Results] After the fermentation of B. natto, the yield and purity of millet bran SDF increased from 5.17% and 76.12% to 19.36% and 82.44%, respectively. The purity of IDF increased from 73.45% to 76.01%(P<0.05). The structure analysis showed that the surface structure of dietary fiber(DF)became loose, particle size became small, the specific surface area became large and functional groups and crystallinity were also changed due to fermentation. After fermentation by B. natto, the viscosity, water holding capacity, water swelling capacity, emulsifying activity, emulsion stability, and cholesterol adsorption capacity (pH7) of millet bran SDF were 3.58, 1.43, 3.57, 2.35, 1.70, and 1.82 times of those before fermentation, respectively. The water swelling capacity and cholesterol adsorption capacity(pH7)of fermented millet bran IDF were 2.02 and 1.35 times of those before fermentation, respectively. [Conclusions] Bacillus natto fermentation can change the structure of millet bran DF, and improve its physicochemical properties.
- Subjects
FOURIER transform spectrometers; HIGH performance liquid chromatography; MONOSACCHARIDES; DIETARY fiber; ADSORPTION capacity; X-ray lasers; SCANNING electron microscopes
- Publication
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2023, Vol 46, Issue 1, p179
- ISSN
1000-2030
- Publication type
Article
- DOI
10.7685/jnau.202112050