利用酿酒酵母和植物乳杆菌对麦麸进行了单菌和混菌固态发酵,通过分析测定固态发酵对麦麸物理化学性质、膳食纤维含量和组成的影响及各指标之间的相关性,初步阐述了固态发酵改善麦麸营养及加工品质的可能原因,有利于拓展发酵麦麸在全谷物食品加工产业的应用.结果显示,固态发酵麦麸的可溶性膳食纤维(SDF)和阿拉伯木聚糖含量分别提高了 40.6%和15.2%;酿酒酵母和植物乳杆菌混菌固态发酵麦麸的持水能力和持油能力最高;固态发酵使麦麸的峰值变性温度(TP)、焓变和结晶度分别由 195.35 ℃、3 869.50 J/g 和 15.86%显著降低至 178.30 ℃、3 276.67 J/g 和 15.24%(P<0.05).麦麸中SDF含量与结晶度、TP显著负相关,相关系数分别为-0.959 47、-0.950 7.固态发酵使麦麸由结构完整和紧凑转变为疏松和分散,植物细胞的清晰度和均匀性也明显下降.综上所述,固态发酵在微生物的代谢作用下降低了麦麸内部组织结构的致密性,不仅有利于功能活性成分的释放,还可显著改善其加工品质.
Saccharomyces cerevisiae(S.cerevisiae)and Lactobacillus plantarum(L.plantarum)were used in separate and mixed for solid-state fermentation(SSF)of wheat bran(WB).Effects of SSF on the physicochemical properties of WB and dietary fiber content and composition were determined,and the correlation between various indicators was analyzed.Accordingly,the possible reasons of SSF improving nutrition and processing qualities of WB were preliminary explained,which is to the benefit of expanding the utilization of SSF in whole grain processing.Results showed that soluble dietary fiber(SDF)and arabinoxylan content of the fermented WB increased by 40.6%and 15.2%,respectively.WB fermented with a mixture of S.cerevisiae and L.plantarum had the highest water-and oil-holding capacity.SSF significantly decreased the peak denaturation temperature(TP),enthalpy,and crystallinity of WB from 195.35 ℃,3 869.50 J/g,and 15.86%to 178.30 ℃,3 276.67 J/g,and 15.24%,respectively(P<0.05).Correlation analysis results showed that SDF content in WB had a remarkable negative correlation with crystallinity and TP,with the correlation coefficients of-0.959 47 and-0.950 7,respectively.After SSF,structure of WB changed from intact and compact to loose and dispersed one,and the clarity and uniformity of plant cells were significantly reduced.In conclusion,SSF reduces the density of the internal tissue structure of WB due to the metabolism of the microorganisms,which was not only beneficial to the release of bioactive components,but also significantly improved its processing qualities.