Preparation and Physicochemical Properties of Soluble Dietary Fiber(SDF)from Wheat Bran Fermented by <i>Neurospora sitophila</i>

XU Xikai; XIN Jiaying; REN Jiaxin; HAN Ye; WANG Guangjiao; CUI Tianyu

doi:10.13386/j.issn1002-0306.2020030170

Volume 42 Issue 2

Jan. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(2): 170-176,191. > DOI: 10.13386/j.issn1002-0306.2020030170

XU Xikai, XIN Jiaying, REN Jiaxin, HAN Ye, WANG Guangjiao, CUI Tianyu. Preparation and Physicochemical Properties of Soluble Dietary Fiber(SDF)from Wheat Bran Fermented by Neurospora sitophila[J]. Science and Technology of Food Industry, 2021, 42(2): 170-176,191. DOI: 10.13386/j.issn1002-0306.2020030170

Citation:

PDF (1971 KB)

Preparation and Physicochemical Properties of Soluble Dietary Fiber(SDF)from Wheat Bran Fermented by Neurospora sitophila

1. Key Laboratory for Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China;
2. College of Animal Science and Technology, Shanxi Agricultural University, Jinzhong 030801, China

More Information

Received Date: March 15, 2020
Available Online: January 20, 2021

Graphical Abstract

Abstract

Abstract

Soluble dietary fiber(SDF)was prepared by solid fermentation of wheat bran by Neurospora sitophila. The effect of water content,inoculation amount,fermentation temperature and time on SDF yield of wheat bran were studied by the single factor combined with response surface method and the optimum fermentation conditions were obtained. Meanwhile,the activities of cellulase and xylanase in the fermentation process were determined,and the physical and chemical properties of wheat bran SDF were studied. The results showed that the optimum fermentation temperature was 29 ℃,the optimum inoculation amount was 11%(v/w),the optimum water content was 74%(v/w),the optimum fermentation time was 83.5 h and 13.41% SDF was extracted,which was 1.05 times higher than that of un-fermented wheat bran. The activities of cellulase and xylanase were positively correlated with the yield of SDF during the fermentation process. After fermentation,solubility,glucose adsorption ability,cholesterol adsorption ability(pH=2 and pH=7)and DPPH scavenging ability of wheat bran SDF were increased by 1.14,1.76,5.36,4.61 and 1.62 times respectively. These results provided a theoretical basis for wheat bran SDF as a food additive.
- solid-state fermentation,
- Neurospora sitophila,
- xylanase,
- cellulase,
- soluble dietary fiber,
- physicochemical property

FullText(HTML)

References (32)

References

[1]	姚慧慧,王燕,赵传文.小麦麸皮膳食纤维及其在食品中的应用研究进展[J].粮食与油脂,2018,31(10):10-12.
[2]	姚慧慧,王燕,孙子钦,等.响应面法优化小麦麸皮可溶性膳食纤维的提取工艺[J].粮食与油脂,2018,31(9):29-33.
[3]	Chawla R,Patil G R.Soluble dietary fiber[J].Comprehensive Reviews in Food Science and Food Safety,2010,9(2):178-196.
[4]	Seidner D L,Lashner B A,Brzezinski A,et al.An oral supplement enriched with fish oil,soluble fiber,and antioxidants for corticosteroid sparing in ulcerative colitis:A randomized,controlled trial[J].Clinical Gastroenterology and Hepatology,2005,3(4):358-369.
[5]	陶春生,王克俭,谷渤海.挤压改性麦麸膳食纤维对饺子皮品质的影响[J].中国食品学报,2020,20(1):172-176.
[6]	Bahukhandi A,Dhyani P,Bhatt I D,et al.Variation in polyphenolics and antioxidant activity of traditional apple cultivars from west himalaya,uttarakhand[J].Horticultural Plant Journal,2018,4(4):151-157.
[7]	赵静,汤彩云,黎鹏,等.白灵菇固体发酵优化小麦麸皮抗氧化性能[J].江苏科技大学学报(自然科学版),2019,33(5):97-103.
[8]	Perkins D D,Davis R H.Evidence for safety of NeurosporaSpecies for academic and commercial uses[J].Applied and Environmental Microbiology,2000,66(12):5107-5109.
[9]	Solomons G L. Submerged culture production of mycelial biomass[J]. Filamentous Fungi,1975,1(360):249-264.
[10]	Beuchat L R,Basha S M M.Protease production by the ontjom fungus,Neurospora sitophila[J].European Journal of Applied Microbiology,1976,2(3):195-203.
[11]	Deng Y P,Xin J Y,Liu X L,et al.Optimization of culture conditions and medium composition for the synthesis of xylanase by resting Neurospora sitophila cells:Analysis of the effects of sugars on xylanase production using the resting cell[J].Journal of Biobased Materials and Bioenergy,2017,11(6):553-561.
[12]	Oguntimein G,Vlach D,Moo-Young M.Production of cellulolytic enzymes by Neurospora sitophila grown on cellulosic materials[J].Bioresource Technology,1992,39(3):277-283.
[13]	邓永平,艾瑞波,马占春,等.好食脉孢菌固体发酵产植酸酶条件的优化[J].黑龙江畜牧兽医,2017(15):148-151.
[14]	凌阿静,杨静,李小平,等.真菌固态发酵制备麦麸可溶性膳食纤维的研究[J].安徽农业科学,2015,43(17):296-298.
[15]	闵钟熳,贾笑雨,解铁民,等.微生物发酵法提取米糠粕中可溶性膳食纤维的研究[J].中国酿造,2017,36(8):53-56.
[16]	赵玉萍,杨娟.四种纤维素酶酶活测定方法的比较[J].食品研究与开发,2006,27(3):116-118.
[17]	李彩霞,房桂干,刘书钗.木聚糖酶酶活的具体测定方法[J].林产化工通讯,2001,35(1):20-23.
[18]	徐广超.豆渣可溶性膳食纤维的制备及功能性的研究[D].无锡:江南大学,2005.
[19]	欧仕益,郑妍,刘子立,等.酵解和酶解麦麸吸附脂肪和胆固醇的研究[J].食品科技,2005,30(1):91-93.
[20]	Peerajit P,Chiewchan N,Devahastin S.Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues[J].Food Chemistry,2012,132(4):1891-1898.
[21]	薛山.超声波辅助酶法提取‘蜜本南瓜’水不溶性膳食纤维工艺优化及理化性质测定[J].中国瓜菜,2019,32(10):18-25.
[22]	潘进权,刘玉婷,刘夏婷.毛霉发酵豆粕工艺条件的优化[J].食品科学,2015,36(23):178-182.
[23]	姜晓阳,胡迎芬,郑靖义,等.混菌固态发酵花生粕的工艺优化[J].食品工业科技,2019,40(22):120-124.
[24]	闵钟熳,高路,高育哲,等.黑曲霉发酵法制备米糠粕可溶性膳食纤维工艺优化及其理化分析[J].食品科学,2018,39(2):112-118.
[25]	王岸娜,朱海兰,吴立根,等.膳食纤维的功能、改性及应用[J].河南工业大学学报(自然科学版),2009,30(2):89-94.
[26]	Saha B C.Hemicellulose bioconversion[J].Journal of Industrial Microbiology and Biotechnology,2003,30(5):279-291.
[27]	杨婧.膳食纤维的改性及应用研究[D].南昌:南昌大学,2012.
[28]	张荣,任清,罗宇.小米可溶性膳食纤维提取及其理化性质分析[J].食品科学,2014,35(2):69-74.
[29]	李艳,张海芳,韩育梅,等.复合酶法提高马铃薯渣中可溶性膳食纤维含量的研究[J].食品科技,2018,43(12):206-212.
[30]	包怡红,冯雁波.响应面试验优化红松松仁膳食纤维制备工艺及其理化性质分析[J].食品科学,2016,37(14):11-17.
[31]	闫晓光,张宁,高辰,等.挤压小麦麦麸提取膳食纤维工艺及性质研究[J].食品研究与开发,2013,34(24):157-161.
[32]	Zhu Y,Chu J X,Lu Z X,et al.Physicochemical and functional properties of dietary fiber from foxtail millet(Setaria italic)bran[J].Journal of Cereal Science,2018,79:456-461.

Supplements (0)

Cited By

Cited by

Periodical cited type(4)

1.	杨海华，林进，郑华，吴湘衡，吴绍宗，郭宗林，林佳慧，黎梓杭，林捷. 传统广式烤鸭烫皮工艺中蛋白质变性与品质关系分析. 现代食品科技. 2024(04): 236-244 .
2.	陈晓婷，吴雨璇，刘淑集，潘南，许旻，苏永昌，张玉苍，刘智禹. 空气炸鲨鱼皮工艺条件的优化. 渔业研究. 2024(03): 260-270 .
3.	楚晓燕，赵凇民，郑婕，李园园，李颖畅，李学鹏. 迷迭香酸和表儿茶素对海鲈鱼鱼肉风味特性的影响. 中国食品学报. 2024(11): 325-334 .
4.	岳丹华，谢媛媛，朱雅情，朱娇娇，姜绍通，陆剑锋，林琳. 预处理工艺条件对冻干白萝卜脆片品质的影响. 食品安全质量检测学报. 2023(19): 115-123 .