发酵法对绿豆粉中膳食纤维的改性研究

Study on modified dietary fiber of mung-bean powder by fermentation

摘要: 利用枯草芽孢杆菌BF7658发酵绿豆粉,对比发酵前后可溶性膳食纤维(SDF)和不溶性膳食纤维(IDF)的含量变化,研究表明发酵后SDF含量明显增加。在单因素实验基础上进行正交优化实验,得出发酵的最佳工艺条件:料水比1∶10(w∶v)条件下,接种量11%(w/w),发酵时间24h,发酵温度34℃,在此条件下SDF含量高达10.08%,在发酵原料0.78%的基础上增加了9.30%。

Abstract: Contents of the soluble dietary fiber(SDF) and the insoluble dietary fiber(IDF) of mung-bean powder before and after fermentation by Bacillus subtilis BF7658 were compared and a marked increase in the content of SDF was found. Based on single factor experiments,the orthogonal test was conducted to determine the optimum conditions which were as follows:material and water ratio 1∶10(w∶v),inoculation amount 11%(w/w),fermentation time 24 h and temperature 34℃. Under these conditions,the content of SDF was up to 10.08%,a9.30% increase compared with that before fermentation of 0.78%.