复合乳酸菌固态发酵对脱脂米糠理化性质、生物活性和功能特性的影响
Effect of solid-state fermentation with compound lactic acid bacteria on the physicochemical properties, biological activities and functional characteristics of defatted rice bran
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摘要: 采用由粪肠球菌(Enterococcus faecalis)、凝结芽孢杆菌(Bacillus coagulans)和发酵粘液乳杆菌(Limosilactobacillus fermentum)组成的复合乳酸菌固态发酵脱脂米糠,研究发酵前后脱脂米糠理化性质、结构性质、生物活性和功能特性的变化规律。结果表明:复合乳酸菌固态发酵可增加脱脂米糠中蛋白质和膳食纤维的含量,提高脱脂米糠的溶解性、持水性、持油性和膨胀力,破坏脱脂米糠大分子结构,使其疏松度、孔隙度增大,热解反应更加彻底;相较于发酵前,经复合乳酸菌固态发酵后的脱脂米糠中总酚和总黄酮含量分别提高了43.32%和70.40%,DPPH自由基清除率、ABTS+ 自由基清除率和·OH自由基清除率分别提高了268.27%、62.18%和22.18%,且对胆固醇的吸收能力提高,具有较好的抗糖性能。综上,复合乳酸菌固态发酵可有效提高脱脂米糠的综合利用价值,提升其在功能食品方面的应用潜力。Abstract: The defatted rice bran was fermented by compound lactic acid bacteria composed of Enterococcus faecalis, Bacillus coagulans and Limosilactobacillus fermentum in solid-state, and this study invesigated the changes of physicochemical properties, structural properties, biological activities and functional properties of defatted rice bran before and after fermentation. The results showed that the solid-state fermentation of compound lactic acid bacteria could increase the content of protein and dietary fiber in defatted rice bran, improve the solubility, water holding capacity, oil holding capacity, and water swelling capacity of defatted rice bran, destroy the macromolecular structure of defatted rice bran, increase its porosity and facilitating a more through pyrolysis reaction. Compared with raw materials, the contents of total phenols and flavonoids of defatted rice bran after fermentation with compound lactic acid bacteria were increased by 43.32% and 70.40%, respectively. The DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and·OH free radical scavenging rate were increased by 268.27%, 62.18% and 22.18%, respectively. The absorption rate of cholesterol was increased, and anti-sugar ability was also improved. In conclusion, solid-state fermentation with compound lactic acid bacteria can effectively improve the comprehensive utilization value of defatted rice bran and enhance its application potential in the field of functional food.
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