5种食用菌液态发酵稻谷统糠改善其品质的效果分析
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摘要
本研究通过灵芝、茶树菇、杏鲍菇、金针菇和香菇5种食用菌种对稻谷统糠进行液体发酵,采用国标方法测定了统糠发酵前后主要组成成分变化,并对统糠发酵前后的持水性、持油性、溶胀性和葡萄糖透析阻滞能力等理化性能进行了分析。结果表明:5个菌种均可显著提高统糠中可溶性膳食纤维的含量(p<0.05),其中茶树菇和金针菇效果最为显著,分别增长了4.17和4.39倍;粗蛋白含量有所上升,粗脂肪含量没有显著性变化(p>0.05);茶树菇和金针菇发酵后总酚含量由2.90 mg GAE/g DW显著增加为4.03 mg GAE/g DW和4.46 mg GAE/g DW(p<0.05);稻谷统糠的持油性能较强,为4.50 g/g,发酵过程对其没有显著影响(p>0.05);统糠的持水性能和溶胀性能较弱,发酵处理增强效果不大,只有灵芝发酵对持水性显著提高(p<0.05);统糠的葡萄糖透析阻滞能力较弱,杏鲍菇和金针菇可以显著增强其葡萄糖透析阻滞能力(p<0.05)。食用菌发酵处理在一定程度上可以改善统糠品质,综合组成成分和理化功能,以金针菇液态发酵效果最好。
Rice milled by- products( RMP) were liquid fermented by five edible mushrooms,Ganoderma lucidum( GL),Agrocybe aegerita( AA),Pleurotus eryngii( PE),Flammulina velutipes( FV) and Lentinus edodes( LE).The chemical composition( crude protein,crude fat,soluble dietary fiber and total phenols) and the physicochemical property of RMP were determined. The results showed that liquid fermentation by five mushrooms caused significantly were increase in soluble dietary fiber contents( p < 0.05),especially for AA and FV,being a 4.17 and4.39- fold increase,respectively. Crude protein were increased and fat were insignificantly effected by the fermentation( p > 0.05).Total phenolic contents were significantly increased from 2.90 GAE/ g DW to 4.03 mg GAE/ g DW and 4.46 mg GAE / g DW after fermented by AA and FV,respectively. RMP showed significant oil- holding capacity,being 4.50 g / g.Fermentation insignificantly affected the oil- holding capacity.Water- holding capacity and swelling capacity of RMP were not obvious. Fermentation insignificantly affected these capacities,except that GL fermentation increased water- holding capacity( p < 0.05). Glucose dialysis retardation index was significantly increased by fermentation of FE and FV( p < 0.05). Fermentation process by edible mushroom could improve the quality of rice milled by- products,especially for FV fermentation.
Rice milled by- products( RMP) were liquid fermented by five edible mushrooms,Ganoderma lucidum( GL),Agrocybe aegerita( AA),Pleurotus eryngii( PE),Flammulina velutipes( FV) and Lentinus edodes( LE).The chemical composition( crude protein,crude fat,soluble dietary fiber and total phenols) and the physicochemical property of RMP were determined. The results showed that liquid fermentation by five mushrooms caused significantly were increase in soluble dietary fiber contents( p < 0.05),especially for AA and FV,being a 4.17 and4.39- fold increase,respectively. Crude protein were increased and fat were insignificantly effected by the fermentation( p > 0.05).Total phenolic contents were significantly increased from 2.90 GAE/ g DW to 4.03 mg GAE/ g DW and 4.46 mg GAE / g DW after fermented by AA and FV,respectively. RMP showed significant oil- holding capacity,being 4.50 g / g.Fermentation insignificantly affected the oil- holding capacity.Water- holding capacity and swelling capacity of RMP were not obvious. Fermentation insignificantly affected these capacities,except that GL fermentation increased water- holding capacity( p < 0.05). Glucose dialysis retardation index was significantly increased by fermentation of FE and FV( p < 0.05). Fermentation process by edible mushroom could improve the quality of rice milled by- products,especially for FV fermentation.
引文
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[2]李璐.米糠发酵制品及功能评价[D].长沙:湖南农业大学,2011.
[3]Al-Sheraji SH,Ismail A,Manap MY,et al.Functional Properties and Characterization of Dietary Fiber from Mangifera pajang Kort.Fruit Pulp[J].Journal of Agricultural and Food Chemistry,2011,59:3980-3985.
[4]张玉倩,赵乃峰,王成忠,等.膳食纤维功能特性与改性的研究[J].粮食加工,2010,35(5):57-59.
[5]Hassan FA,Ismail A,Hamid AA,et al.Characterisation of fibre-rich powder and antioxidant capacity of Mangifera pajang K.fruit peels[J].Food Chemistry,2011,126:283-288.
[6]谢春艳.茶新菇发酵制备麦麸膳食纤维与阿魏酰低聚糖及其生物活性研究[D].南京:南京农业大学,2010.
[7]刘蒙瑜.发酵法制取藕渣膳食纤维技术研究[D].南京:南京农业大学,2009.
[8]丰来.灵芝发酵甘薯渣产可溶性膳食纤维的研究[D].长沙:湖南农业大学,2010.
[9]金信江.固态发酵法制取麦麸膳食纤维技术研究[D].南京:南京农业大学,2009.
[10]李青,张名位,张瑞芬,等.5种籼稻品种谷壳中游离态和结合态酚类物质含量及其抗氧化活性比较[J].中国农业科学,2012,4(6):1150-1158.
[11]张玉锋,孙丽平,庄永亮,等.火龙果皮中膳食纤维含量及其物理化学特性[J].食品科学,2012,33(19):164-167.
[12]Elleuch M,Bedigian D,Roiseux O,et al.Dietary fiber and fiber-rich by-products of food processing:characterization,technological functionality and commercial applications:A review[J].Food Chemistry,2011,124:411-421.
[13]Rodríguez R,Jiménez A,Fernández-Bolaos J,et al.Dietary fiber from vegetable products as source of functional ingredients[J].Trends in Food Science and Technology,2006,17:3-15.