文献类型：期刊文献

中文题名：真菌发酵对马尾藻可溶性膳食纤维结构、功能特性和抗氧化活性的影响

英文题名：Effect of Fungal Fermentation on the Structure,Functional Properties and Antioxidant Activity of Soluble Dietary Fiber from Sargassum hemiphyllum

作者：蔡泓滢[1];李瑞[1,2];汪卓[1,2];陈建平[1,2];刘晓菲[1,2];宋兵兵[1,2];贾学静[1,2];钟赛意[1,2]

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524008;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2023

卷号：44

期号：12

起止页码：132

中文期刊名：食品科学

外文期刊名：Food Science

收录：CSTPCD、、EI(收录号：20232814385210)、Scopus、CSCD2023_2024、北大核心、CSCD、北大核心2020

基金：“十三五”国家重点研发计划重点专项(2020YFD0901101);广东省重点领域研发计划资助项目(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：可溶性膳食纤维;发酵法;米曲霉;黑曲霉;马尾藻

外文关键词：soluble dietary fiber;fermentation method;Aspergillus oryzae;Aspergillus niger;Scagassum hemiphyllum

中文摘要：以半叶马尾藻为原料,分别用黑曲霉和米曲霉发酵提取可溶性膳食纤维(soluble dietary fiber,SDF),对比两种菌种发酵对马尾藻SDF得率、结构改善、功能特性、抗氧化活性的影响。结果表明,两种菌种发酵提取的SDF具有不同的优势,与未经处理的SDF相比,米曲霉发酵SDF得率提高2.625倍,制得的SDF色泽明亮,结构疏松,具有更高的纯度和更低的分子质量(6.3 kDa),提高了其持水能力和胆酸钠吸附能力;而黑曲霉发酵SDF得率提高2.375倍,得到的SDF具有多孔结构,分子质量为39.4 kDa,其持水能力、胆固醇和胆酸钠吸附能力显著上升。体外抗氧化实验发现,发酵处理提高了SDF对羟自由基清除能力,降低了对1,1-二苯基-2-三硝基苯肼自由基、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基和氧自由基的清除能力。研究结果可为真菌发酵制备SDF及其在功能性食品的开发与应用提供参考。

外文摘要：Soluble dietary fiber(SDF)was extracted from Sargassum hemiphyllum fermented with Aspergillus niger or Aspergillus oryzae in order to investigate the effect of fungal fermentation on the yield,structural improvement,functional properties and antioxidant activity of SDF from S.hemiphyllum.The results showed that SDF prepared by fermentation with the two strains had advantages over each other.Compared with the untreated control group,A.oryzae fermentation increased the yield of SDF by 3.625 times,and the obtained SDF,which was bright in color and loose in structure,had higher purity and lower molecular mass(6.3 kDa),and consequently higher water-holding capacity(WHC)and sodium cholate adsorption capacity.A.niger fermentation increased the yield of SDF by 3.375 times,and the molecular mass of the obtained SDF was 39.4 kDa,which had a porous structure and significantly improved water-holding capacity,cholesterol and sodium cholate adsorption capacity.In vitro antioxidant experiments showed that fermentation improved the hydroxyl radical scavenging capacity of SDF,and decreased its scavenging capacity against 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS)cation radical and oxygen radical.In summary,this study can provide a reference for the preparation of SDF by fungal fermentation and its development and application in functional foods.