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当前位置: 首页 > 文章 > 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 南京农业大学学报 2023 (1) 179-188
Position: Home > Articles > Effects of Bacillus natto fermentation on the structure and physicochemical properties of millet bran dietary fiber Journal of Nanjing Agricultural University 2023 (1) 179-188

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

作  者：
杨多;王安;陆兆新;吕凤霞;别小妹;孟凡强;赵海珍
单  位：
;南京农业大学食品科学与技术学院
关键词：
小米糠;膳食纤维;纳豆芽胞杆菌发酵;结构;理化特性
摘  要：
[目的]本文旨在研究纳豆芽胞杆菌发酵对小米糠可溶性膳食纤维(soluble dietary fiber, SDF)和不溶性膳食纤维(insoluble dietary fiber, IDF)的结构和理化特性的影响.[方法]用纳豆芽胞杆菌液态发酵(37℃、180 r·min-1,48 h)小米糠制备膳食纤维,分别通过Sevag法和酶法对得到的SDF和IDF进行脱蛋白处理,最后冻干.采用食品安全国家标准和高效液相色谱法测定样品的基本成分和单糖组成,使用扫描电子显微镜、傅里叶变换红外光谱仪、X-射线衍射仪和激光粒度分析仪分析样品的结构,并测定样品的黏度、持水力、持油力、膨胀力、乳化活性、乳化稳定性、胆固醇和胆汁酸吸附能力、葡萄糖吸附能力和葡萄糖透析延迟指数.[结果]纳豆芽胞杆菌发酵使小米糠SDF的得率和纯度分别由5.17%和76.12%提高至19.36%和82.44%,IDF的纯度由73.45%提高至76.01%(P<0.05).结构分析表明,纳豆芽胞杆菌发酵使膳食纤维(dietary fiber, DF)的表面结构变得疏松,粒径减小,比表面积增大,官能团和结晶度也不同程度的发生改变.经纳豆芽胞杆菌发酵,小米糠SDF的黏度、持水力、膨胀力、乳化活性、乳化稳定性和胆固醇吸附能力(pH7)分别是发酵前的3.58、1.43、3.57、2.35、1.70和1.82倍.发酵后小米糠IDF的膨胀力和胆固醇吸附能力(pH7)分别是发酵前的2.02和1.35倍.[结论]纳豆芽胞杆菌发酵可以改变小米糠DF的结构并改善其理化特性.
译  名：
Effects of Bacillus natto fermentation on the structure and physicochemical properties of millet bran dietary fiber
关键词：
millet bran%dietary fiber%Bacillus natto fermentation%structure%physicochemical properties
摘  要：
[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-148 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.

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