Effects of Pretreatment Methods on the Quality of Rice Bran Ferment

Xinrui DONG; Xinlei ZHAO; Yuxi YANG; Lianzhou JIANG; Dianyu YU; Yihong BAO

doi:10.13386/j.issn1002-0306.2020040257

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 150-155. > DOI: 10.13386/j.issn1002-0306.2020040257

DONG Xinrui, ZHAO Xinlei, YANG Yuxi, et al. Effects of Pretreatment Methods on the Quality of Rice Bran Ferment[J]. Science and Technology of Food Industry, 2021, 42(7): 150−155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020040257.

Citation:

PDF (935 KB)

Effects of Pretreatment Methods on the Quality of Rice Bran Ferment

1.
School of Forestry, Northeast Forestry University, Harbin 150040, China
2.
Food College of Northeast Agricultural University, Harbin 150030, China
3.
Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China

More Information

Received Date: April 21, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

In order to study the effect of the treatment of ultrasound, microwave and baking on the quality of rice bran ferment after fermentation, rice bran was used as raw materials, Saccharomyces cerevisiae and Lactobacillus plantarum were used as fermentation strains. Based on the effects of fermentation time, fermentation temperature, and inoculation amount on the content of γ-aminobutyric acid content and pH in rice bran ferment, orthogonal experiments were used to obtain optimal conditions for rice bran ferment. Then, the rice bran raw materials were processed under different process conditions of ultrasound, microwave and baking, and the effects of different pretreatment methods on the rice bran ferment were compared. The results showed that the optimal fermentation conditions for rice bran ferment were as follows: fermentation time 24 h, fermentation temperature 30 ℃, and the inoculation ratio of L.plantarum to S.cerevisiae was 1:2 (3% compound fermentation strain). Ultrasonic pretreatment method significantly increased the content of γ-aminobutyric acid in rice bran ferment (P<0.05), microwave had no significant effect on the content of γ-aminobutyric acid(P>0.05), baking significantly reduced the content of γ-aminobutyric acid( P <0.05). Rice bran was treated with ultrasonic power 240 W for 24 h, the content of γ-aminobutyric acid in rice bran ferment was 2.61 g/L, which was 1.85 times than that of untreated rice. This article preliminary discusses the effect of different pretreatment methods on the quality of rice bran enzyme in order to provide a new idea for the subsequent preparation of rice bran ferment.
- rice bran ferment,
- ultrasound,
- microwave,
- baking,
- r-aminobutyric acid

FullText(HTML)

References (22)

References

[1]	张艳, 陈文丹, 张传智, 等. 米糠发酵食品的研究进展[J]. 食品安全导刊,2017(18):67. doi: 10.3969/j.issn.1674-0270.2017.18.066
[2]	Oliveira M D S, Feddern V, Kupski L, et al. Changes in lipid, fatty acids and phospholipids composition of whole rice bran after solid-state fungal fermentation[J]. Bioresource Technology,2011,102(17):8335−8338. doi: 10.1016/j.biortech.2011.06.025
[3]	Silva M A, Sanches C, Amante E R. Prevention of hydrolytic rancidity in rice bran[J]. Bioresource Technology,2006,75(4):487−491.
[4]	Arab F, Alemzadeh I, Maghsoudi V. Determination of antioxidant component and activity of rice bran extract[J]. Scientia Iranica,2011,18(6):1402−1406. doi: 10.1016/j.scient.2011.09.014
[5]	Jang H D, Yang S S. Polyunsaturated fatty acids production with a solid-state column reactor[J]. Bioresource Technology,2008,99(14):6181−6189. doi: 10.1016/j.biortech.2007.12.024
[6]	Silveira C M, Badiale-Furlong E. Characterization of nitrogenated compounds in solid state fermented bran[J]. Ciênc Tecnol Alim,2007,27(4):805−811. doi: 10.1590/S0101-20612007000400021
[7]	毛建卫, 吴元锋, 方晟. 微生物酵素研究进展[J]. 发酵科技通讯,2010,39(3):42−44. doi: 10.3969/j.issn.1674-2214.2010.03.018
[8]	王振斌, 刘加友, 严贤, 等. 超声辅助多菌种发酵制备葛根酵素的研究[J]. 食品研究与开发,2016,37(13):160−165. doi: 10.3969/j.issn.1005-6521.2016.13.038
[9]	商健. 食用酵素产品pH的测定[J]. 中小企业管理与科技(上旬刊),2017(2):190−191.
[10]	赵宏飞, 宋伟, 裴家伟, 等. 食品中三种γ-氨基丁酸检测方法比较[J]. 中国乳品工业,2008,36(11):51−55. doi: 10.3969/j.issn.1001-2230.2008.11.013
[11]	贾贞. 酿酒酵母发酵法制备还原型谷胱甘肽的初步研究[D]. 沈阳: 沈阳药科大学, 2009.
[12]	杨旭, 屈小玄, 郭庆贺, 等. 牛奶中蛋白酶活力测定的方法比较[J]. 中国乳品工业,2014,42(6):48−51. doi: 10.3969/j.issn.1001-2230.2014.06.013
[13]	GB 4789.35-2016, 食品安全国家标准, 食品微生物学检验乳酸菌检验[S]. 北京: 中国标准出版社, 2016.
[14]	GB 4789.15-2016, 食品安全国家标准, 食品微生物学检验霉菌和酵母计数[S]. 北京: 中国标准出版社, 2016.
[15]	李志江, 关琛, 翟爱华, 等. 糙米酵素发酵工艺对γ-氨基丁酸和谷胱甘肽含量影响研究[J]. 农产品加工(学刊),2014(1):6−8, 11.
[16]	胡超, 左斌, 谢达平. 酵母产γ-氨基丁酸发酵条件的研究[J]. 现代生物医学进展,2011,11(5):861−863.
[17]	张旭普. 糙米酵素发酵工艺的初步研究[D]. 保定: 河北农业大学, 2018.
[18]	束文举, 何林霞, 蒋双双, 等. 甜油滋味物质及滋味特征研究[J]. 食品工业科技,2015,36(11):54−58.
[19]	金增辉. 生化法加工纯天然速食糙米粉[J]. 粮食与油脂,1995,8(2):1−7.
[20]	马楠, 王霞, 鹿保鑫, 等. 超声处理提高米糠蛋白溶解性与乳化性工艺研究[J]. 黑龙江八一农垦大学学报,2018,30(6):41−50. doi: 10.3969/j.issn.1002-2090.2018.06.008
[21]	郝天舒, 王长远. 微波处理对米糠蛋白结构及功能性的影响[J]. 天然产物研究与开发,2015,27(5):774−779, 784.
[22]	宋宏哲, 赵勇, 白志明. 醇法大豆浓缩蛋白的改性技术综述[J]. 粮油食品科技,2008,16(2):30−32. doi: 10.3969/j.issn.1007-7561.2008.02.011

Supplements (0)

Cited By

Cited by

Periodical cited type(8)

1.	许欢怡，李泉岑，郑明锋，刘斌，吕峰，曾峰. 银耳多糖的结构、功能性及应用研究进展. 食品工业科技. 2024(04): 362-370 . 本站查看
2.	马传贵，张志秀，冯杰，隋欣，贺宗毅. 食用菌多糖活性及应用研究. 食用菌. 2024(04): 1-5+9 .
3.	张若妍，朱碧芬，尹浩，钟宇，王丹凤，邓云，章敏燕，张春蓉. 基于Stacking模型比较分析不同食用菌糖蛋白复合物的体外免疫活性. 中国食品添加剂. 2024(10): 90-99 .
4.	向情儒，李文远，冯涛. 基于体外发酵的双孢菇膳食纤维及双孢菇粉对人体肠道菌群的调节作用. 食品工业科技. 2023(10): 130-137 . 本站查看
5.	文丁苑，梁双敏，国琦，宋晓晓，葛长荣，肖智超. 榆黄菇多糖提取工艺优化及其免疫调节活性评价. 现代食品科技. 2023(10): 233-243 .
6.	李锦弘，郑慧珍，陈慧，刘书来，顾赛麒，王芮，相兴伟. 牡蛎肽对RAW264.7巨噬细胞的免疫调节作用. 食品与发酵工业. 2023(22): 49-56 .
7.	王文丽，张金玲，魏亚宁，桑雨梅，薛宏坤. 天然多糖提取、纯化及生物活性研究进展. 食品工业科技. 2022(22): 470-480 . 本站查看
8.	李佳丹，詹柴，王凯，徐志豪. 城市微型食用菌工厂控制系统设计与应用. 南方农业. 2021(22): 21-24+29 .