米根霉对脱脂米糠酚类物质释放的影响
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摘要
为改善脱脂米糠酚类物质的释放,提高脱脂米糠的利用率,本文利用米根霉对脱脂米糠进行半固态发酵,对发酵过程中脱脂米糠的酚类物质含量和抗氧化性及理化性质进行评定。结果表明:发酵48 h后脱脂米糠的总酚含量提高,增加了47.3%,总黄酮含量增加了48.96%;烷基间苯二酚(ARs)含量随发酵时间增加显著(p <0.05)提高,发酵48 h后米糠中ARs含量与未处理组相比增加了22.9%; DPPH自由基清除能力在发酵后显著(p <0.05)提高,抗氧化能力提高8.4%;发酵后持水性降低18.3%,持油性提高46.6%。因此利用米根霉对脱脂米糠进行半固态发酵,可以明显改善脱脂米糠的酚酸释放量,提高抗氧化性,改变功能特性。
In order to improve the release of phenolic acid from defatted rice bran and improve the utilization of defatted rice bran,semi-solid fermentation of defatted rice bran with Rhizopus oryzae was used to modified the phenolic content,antioxidant and physicochemical properties of defatted rice bran during fermentation.The results showed that,the total phenolic contents of defatted rice bran increased by 47.3% after fermentation,and the total flavonoid contents increased by 48.96%.After 48 h of fermentation,the contents of alkyl resorcinol( ARs) in defatted rice bran increased significantly( p < 0.05) with the increasing of fermentation time,the contents increased by 22.9% compared with the untreated group.DPPH free radical scavenging capacity increased significantly after fermentation,the antioxidant capacity increased by 8.4%,the water holding capacity after fermentation decreased by 18.3%,and the oil holding capacity increased by 46.6%( p < 0.05). Therefore,semi-solid fermentation of defatted rice bran with Rhizopus oryzae could significantly improve the release of phenolic acid from defatted rice bran,improve oxidation resistance,and change functional properties.
In order to improve the release of phenolic acid from defatted rice bran and improve the utilization of defatted rice bran,semi-solid fermentation of defatted rice bran with Rhizopus oryzae was used to modified the phenolic content,antioxidant and physicochemical properties of defatted rice bran during fermentation.The results showed that,the total phenolic contents of defatted rice bran increased by 47.3% after fermentation,and the total flavonoid contents increased by 48.96%.After 48 h of fermentation,the contents of alkyl resorcinol( ARs) in defatted rice bran increased significantly( p < 0.05) with the increasing of fermentation time,the contents increased by 22.9% compared with the untreated group.DPPH free radical scavenging capacity increased significantly after fermentation,the antioxidant capacity increased by 8.4%,the water holding capacity after fermentation decreased by 18.3%,and the oil holding capacity increased by 46.6%( p < 0.05). Therefore,semi-solid fermentation of defatted rice bran with Rhizopus oryzae could significantly improve the release of phenolic acid from defatted rice bran,improve oxidation resistance,and change functional properties.
引文
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[22]路锶,田北,赵丹,等.真菌固态发酵对荞麦营养功能成分的影响[J].食品科技,2012(8):148-151.
[23]Wen Y,Niu M,Zhang B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2017,75:344-351.
[24]Ahmad A,杨美智子,庄永亮,等.5种食用菌液态发酵稻谷统糠改善其品质的效果分析[J].食品工业科技,2015,36(19):151-154.
[2]胡小中.米糠稳定化技术研究进展[J].粮油食品科技,2002,10(4):24-26.
[3]徐浩.米糠资源研究与应用[D].合肥:安徽农业大学,2015.
[4]曹国锋,王舒平.米糠资源开发利用的研究[J].粮食与饲料工业,2000(7):42-44.
[5]Schmidt C G,Goncalves L M,Prietto L,et al.Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae[J].Food Chemistry,2014,146:371-377.
[6]Kupski L,Cipolatti E,Rocha M D,et al.Solid-state fermentation for the enrichment and extraction of proteins and antioxidant compounds in rice bran by Rhizopus oryzae[J].Brazilian Archives of Biology&Technology,2012,55(6):937-942.
[7]Moldes D,Rodriguez C S,Cameselle C,et al.Study of the degradation of dyes by MnP of Phanerochaete chrysosporium produced in a fixed-bed bioreactor[J].Chemosphere,2003,51(4):295-303.
[8]Bligh E G.A rapid method of total lipid extraction and purification[J].Can J biochem Physiol,1959,37(8):911.
[9]Min B,Gu L,Mcclung A M,et al.Free and bound total phenolic concentrations,antioxidant capacities,and profiles of proanthocyanidins and anthocyanins in whole grain rice(Oryza sativa L.)of different bran colours[J].Food Chemistry,2012,133(3):715-722.
[10]Zhao H M,GUO X N,Zhu K X.Impact of solid state fermentation on nutritional,physical and flavor properties of wheat bran[J].Food Chemistry,2017,217:28-36.
[11]Ti H,Li Q,Zhang R,et al.Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China[J].Food Chemistry,2014,159(13):166-174.
[12]Rebolleda S,Belter N S,Sanz M T,et al.Extraction of alkylresorcinols from wheat bran with supercritical CO2[J].Journal of Food Engineering,2013,119(4):814-821.
[13]Cheng Z,Moore J,Yu L.High-throughput relative DPPHradical scavenging capacity assay[J].Journal of Agricultural and Food Chemistry,2006,54(20):7429-7436.
[14]Raghavendra S N,Rastogi N K,Raghavarao K S M S,et al.Dietary fiber from coconut residue:Effects of different treatments and particle size on the hydration properties[J].European Food Research and Technology,2004,218(6):563-567.
[15]Liu L,Zhang R,Deng Y,et al.Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming withα-amylase[J].Food Chemistry,2017,221:636-643.
[16]王小平,雷激,刘刚,等.发酵麸皮混合物对面包品质的影响[J].食品科学,2017,38(15):147-152.
[17]Ross A B,Kamaleldin A,man P.Dietary alkylresorcinols:Absorption,bioactivities,and possible use as biomarkers of whole-grain wheat-and rye-rich foods[J].Nutrition Reviews,2004,62(3):81-95.
[18]Kozubek A,Tyman J H.Resorcinolic lipids,the natural nonisoprenoid phenolic amphiphiles and their biological activity[J].Cheminform,1999,30(12):1-26.
[19]Ross A B,Chen Y,Frank J,et al.Cereal alkylresorcinols elevate gamma-tocopherol levels in rats and inhibit gammatocopherol metabolism in vitro[J].Journal of Nutrition,2004,134(3):506-510.
[20]Heinio R L,Liukkonen K H,Myllymaki O,et al.Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain[J].Journal of Cereal Science,2008,47(3):566-575.
[21]Katina K,Laitila A,Juvonen R,et al.Bran fermentation as a means to enhance technological properties and bioactivity of rye[J].Food Microbiology,2007,24(2):175-186.
[22]路锶,田北,赵丹,等.真菌固态发酵对荞麦营养功能成分的影响[J].食品科技,2012(8):148-151.
[23]Wen Y,Niu M,Zhang B,et al.Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments[J].LWT-Food Science and Technology,2017,75:344-351.
[24]Ahmad A,杨美智子,庄永亮,等.5种食用菌液态发酵稻谷统糠改善其品质的效果分析[J].食品工业科技,2015,36(19):151-154.