Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
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DOI：
10.1016/j.foodchem.2016.08.062
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发表时间：
2017-02
期刊：
影响因子：
8.8
通讯作者：
Huifang Zhao;Xiaona Guo;Ke‐Xue Zhu
中科院分区：
文献类型：
--
作者：
Huifang Zhao;Xiaona Guo;Ke‐Xue Zhu
为了改善麦麸的营养、物理和风味特性，采用酵母菌和乳酸菌对麦麸进行固态发酵。对生麸皮和发酵麸皮的外观性状、营养特性、微观结构、水化特性和风味进行了评价。处理后，水可提取的阿拉伯聚糖比生麸皮高3-4倍。固态发酵提高了总膳食纤维和可溶性膳食纤维含量。植酸降解率超过20%。发酵过程中麸皮的微观结构发生变化，蛋白质降解。发酵麸皮的持水力和保水力得到提高。结果表明，固态发酵是改善小麦麸皮品质的有效途径。
To improve the nutritional, physical and flavor properties of wheat bran, yeast and lactic acid bacteria (LAB) were used for fermenting wheat bran in solid state. Appearance properties, nutritional properties, microstructure, hydration properties and flavor of raw bran and fermented bran were evaluated. After treatments, water extractable arabinoxylans were 3–4 times higher than in raw bran. Total dietary fiber and soluble dietary fiber increased after solid state fermentation. Over 20% of phytic acid was degraded. Microstructure changes and protein degradation were observed in fermented brans. Water holding capacity and water retention capacity of fermented brans were improved. Results suggest that solid state fermentation is an effective way to improve the properties of wheat brans.