文献类型：期刊文献

中文题名：乳酸菌发酵对海红米糠的结构和功能特性的影响

英文题名：Effects of lactic acid bacteria fermentation on structure and functional properties of sea red rice bran

作者：曾锐[1];汪卓[1];陈菁[1];宋兵兵[1];李瑞[1];陈建平[1];张杰良[1];钟赛意[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省亚热带果蔬加工科技创新中心,广东湛江524088

年份：2023

卷号：49

期号：11

起止页码：119

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：省科技专项资金农业技术攻关专题(2021A05198);广东省重点领域研发计划项目(2020B1111030004);广东省高等学校科技创新团队项目(2021KCXTD021)。

语种：中文

中文关键词：乳酸菌;发酵;海红米糠;功能特性;结构

外文关键词：lactic acid bacteria;fermentation;sea red rice bran;functional properties;structure

中文摘要：该研究用乳酸菌对海红米糠(sea red rice bran,SRRB)进行发酵处理,并分析比较发酵前后SRRB的微观结构和功能特性的变化。结果表明,发酵海红米糠(fermented sea red rice bran,FSRRB)营养成分得到改善,表面结构变得更加松散,颗粒更小。红外光谱结果显示,发酵前后SRRB主要官能团未发生明显变化,特征吸收峰的整体峰型和位置不变,但发酵后部分吸收峰强度有所减弱,可能与多糖降解有关。其次,发酵后SRRB的持水性和溶解性显著增加。此外,FSRRB的胆固醇吸附能力显著增强,由发酵前的0.03 mg/g(pH_(2).0)和0.10 mg/g(pH 7.0)增加到0.22 mg/g(pH_(2).0)和0.20 mg/g(pH 7.0),均显著高于SRRB。综上所述,SRRB经乳酸菌发酵处理后结构得到改善,功能特性得以增强,采用乳酸菌发酵方式可为提高海红米的综合利用率,促进特色稻全谷物的利用发展提供新思路和理论依据。

外文摘要：In this study,sea red rice bran(SRRB)was fermented with lactic acid bacteria,and the microstructure and functional characteristics of SRRB before and after fermentation were analyzed and compared.The results showed that the nutritional composition of fermented sea red rice bran(FSRRB)was improved and its surface structure became looser with smaller particles.Firstly,the Fourier transform infrared(FT-IR)spectra showed that the main functional groups of SRRB did not change significantly after fermentation,and the overall peak shape and position of the characteristic absorption peaks remain unchanged,but the intensity of some absorption peaks weakened after fermentation,which may be related to the degradation of polysaccharides.Secondly,the water holding capacity and solubility of the SRRB increased significantly after fermentation.In addition,the cholesterol adsorption capacity of SRRB was significantly enhanced after fermentation,from 0.03 mg/g(pH=2.0)and 0.10 mg/g(pH=7.0)before fermentation to 0.22 mg/g(pH=2.0)and 0.23 mg/g(pH=7.0),which were significantly higher than that of SRRB.In summary,the structure of SRRB was improved and the functional properties were enhanced with fermented by lactic acid bacteria.The fermentation of SRRB by lactic acid bacteria can provides new ideas and theoretical basis for improving the comprehensive utilization of sea red rice and promoting the development of specialty rice whole grains.