关玉婷,张瑞,柴燃,田振扬,常世敏

• 1:河北工程大学生命科学与食品工程学院
• 2:邯郸市天然产物与功能食品开发重点实验室

摘要(Abstract)：

为提升黑米渣的利用率，该研究以黑米渣为原料，探究发酵改性黑米渣膳食纤维(fermented modified black rice residue dietary fiber, FBD)的最优工艺，并对其持水力、持油力和体外吸附能力进行研究；采用粗糙脉孢菌对黑米渣发酵改性，以纤维素酶活力为评价指标，通过单因素试验和响应面试验对发酵改性工艺参数进行优化；通过测定发酵前后黑米渣膳食纤维的组成成分、吸附能力和微观结构，研究发酵改性对FBD功能特性的影响。在发酵时间6 d、料液比1∶0.6 (g/mL)、发酵温度29℃的条件下效果最优，纤维素酶活力为2.399 U;相比未发酵改性黑米渣膳食纤维(unfermented modified black rice residue dietary fiber, UFBD),FBD的可溶性膳食纤维含量提升了71.68%,纤维素含量降低了22.83%。膨胀力、持水力和持油力分别增加了1.9,2.3,2.6倍。胆固醇吸附能力、葡萄糖吸附能力和胆酸钠吸附能力均极显著提升。扫描电镜、红外光谱和X射线衍射分析表明，FBD具有疏松多孔的结构，结晶度降低。该研究确定了发酵改性黑米渣膳食纤维的最优工艺，得出了发酵改性对黑米渣膳食纤维功能特性的影响，为黑米渣的综合开发利用奠定了理论基础。

关键词(KeyWords)： 黑米渣;膳食纤维;发酵;改性;响应面法;功能特性

Abstract:

Keywords:

基金项目(Foundation): 河北省教育厅项目(SJ200130138);; 邯郸市科技局项目(21422012318)

作者(Author): 关玉婷,张瑞,柴燃,田振扬,常世敏

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