黑曲霉改性葛渣膳食纤维的工艺优化及其理化功能特性

doi:10.3864/j.issn.0578-1752.2023.12.012

Abstract

Abstract:

【Objective】 The objectives of the present study were to screen the microbial species suitable for modification of dietary fiber (DF) of Radix puerariae residues, to establish the optimum fermentation conditions, and to clarify the changes of microstructure, physicochemical and functional properties of Radix puerariae residues DF before and after fermentation modification.【Method】Aspergillus niger, Rhizopus oryzae, Trichoderma viride and Bacillus subtilis subsp were used to ferment Radix puerariae residues, respectively, and the most effective microbial strain was screened by comparing the SDF yield of Radix puerariae residues. The single factor experiments were carried out to screen the factors influencing DF modification. Then, the Box-Benhnken central composite experiment was designed to establish the optimum DF modification conditions of Radix puerariae residues with the SDF yield as the index of evaluation. The insoluble DF (IDF) and SDF of Radix puerariae residues before and after modification under optimal fermentation conditions were extracted by enzymatic hydrolysis method. The microstructures of IDF and SDF were observed by scanning electron microscope, and the physicochemical (water holding, oil holding, and water swelling capacity) and functional properties (adsorption capacity of glucose, sodium cholate and cholesterol) of IDF samples from unfermented and fermented Radix puerariae residues were analyzed.【Result】The fermentation of Radix puerariae residues, by A. niger, R. oryzae or T. viride all increased the SDF yield, and A. niger was the most effective species. However, the fermentation with B. subtilis subsp had no significant effects on the SDF yield. Therefore, A. niger was selected as the most suitable strain for Radix puerariae residues fermentation. The optimal fermentation condition determined by response surface optimization was as follows: The ratio of solid-liquid was 1:5.8 (m/v), the inoculation volume was 4.9% (v/v), the fermentation time was 100 h, and the fermentation temperature was 24.9 ℃. Under this condition, the yield of SDF increased from 6.34% to 13.75%, while the ratio of IDF/SDF decreased from 6.14 to 2.83. Both IDF and SDF extracted from fermented Radix puerariae residues by A. niger showed more porous microstructure than those from unfermented Radix puerariae residues. Fermentation of Radix puerariae residues increased the water holding and swelling capacity of its IDF by 20 percent approximately, while it showed no significant effects on the oil holding capacity. In addition, after fermentation, the adsorption capacity of IDF of Radix puerariae residues for glucose increased by 70%, and the adsorption capacity for cholesterol increased by 44% and 28% at pH 2.0 and pH 7.0, respectively. 【Conclusion】 A. niger could modify DF of Radix puerariae residues more effectively than other 3 microbial strains. Under the fermentation condition, the SDF yield of Radix puerariae residues increased by 2.17 times after modification by A. niger, and the physicochemical and functional properties of its IDF were also improved significantly.

Key words: Radix puerariae residues, Aspergillus niger, insoluble dietary fiber, soluble dietary fiber, physicochemical and functional properties

FU HuiZhen, DENG Mei, ZHANG MingWei, JIA XuChao, DONG LiHong, HUANG Fei, MA Qin, ZHAO Dong, ZHANG RuiFen. The Optimal Fermentation Technique of Radix puerariae Residues by Aspergillus niger for Dietary Fiber Modification and the Consequent Changes of Physicochemical and Functional Properties of Dietary Fibers[J].Scientia Agricultura Sinica, 2023, 56(12): 2380-2394.

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因素 Factor	水平Level
因素 Factor	1	2	3	4	5
料液比 Solid-liquid ratio (g·mL^-1)	1:2	1:4	1:6	1:8	1:10
接种量 Inoculation volume (%)	1	3	5	7	9
发酵时间 Fermentation time (h)	48	72	96	120	144
发酵温度 Fermentation temperature (℃)	20	25	30	35	40
pH	4.0	4.5	5.0	5.5	6.0

因素 Factor	水平 Level
因素 Factor	-1	0	1
料液比 Solid-liquid ratio (g·mL^-1)	1:4	1:6	1:8
接种量 Inoculation volume (%)	3	5	7
发酵时间 Fermentation time (h)	72	96	120
发酵温度 Fermentation temperature (℃)	20	25	30

	平方和 SS	自由度 Freedom	均方 MS	F值 F value	P值 P value
模型Model	51.69	14	3.69	10.39	<0.0001**
A	2.82	1	2.82	7.94	0.0137*
B	0.26	1	0.26	0.73	0.4059
C	2.79	1	2.79	7.86	0.0141*
D	0.1	1	0.1	0.28	0.6027
AB	0.2	1	0.2	0.57	0.4629
AC	3.46	1	3.46	9.73	0.0075**
AD	8.100×10^-3	1	8.100×10^-3	0.023	0.8822
BC	4.000×10^-4	1	4.000×10^-4	1.125×10^-3	0.9737
BD	0.15	1	0.15	0.42	0.5289
CD	3.67	1	3.67	10.32	0.0063**
A²	12.51	1	12.51	35.18	<0.0001**
B²	17.13	1	17.13	48.17	<0.0001**
C²	8.32	1	8.32	23.4	0.0003**
D²	20.52	1	20.52	57.72	<0.0001**
残差项 Residual	4.98	14	0.36
失拟项 Missing item	4.66	10	0.47	5.93	0.0506
纯误差 Pure error	0.31	4	0.08
总和 Total	56.67	28
相关系数 R²	0.9122

	未发酵葛渣 Radix puerariae residues	发酵后葛渣 Fermented Radix puerariae residues
IDF (%)	38.92±1.39 (73.10±0.16)	38.95±1.54 (73.22±0.12)
SDF (%)	6.34±0.10 (80.55±0.62)	13.75±0.12** (80.42±0.45)
TDF (%)	45.26±1.49	52.70±1.54*
IDF/SDF	6.14±0.12	2.83±0.10*

The Optimal Fermentation Technique of Radix puerariae Residues by Aspergillus niger for Dietary Fiber Modification and the Consequent Changes of Physicochemical and Functional Properties of Dietary Fibers

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序号 Number	A	B	C	D	Y
1	1:8	5	72	25	8.62
2	1:8	3	96	25	9.90
3	1:4	5	96	30	9.89
4	1:6	3	120	25	10.89
5	1:4	3	96	25	10.23
6	1:6	5	72	20	8.96
7	1:6	7	96	30	10.51
8	1:6	5	120	20	11.33
9	1:6	7	72	25	9.13
10	1:6	3	96	20	10.32
11	1:6	5	120	30	9.60
12	1:6	3	72	25	9.96
13	1:6	5	96	25	13.44
14	1:8	7	96	25	9.59
15	1:4	5	120	25	11.73
16	1:6	7	96	20	9.72
17	1:6	5	72	30	11.06
18	1:8	5	96	20	9.42
19	1:8	5	120	25	11.97
20	1:6	3	96	30	10.34
21	1:6	5	96	25	13.10
22	1:4	5	72	25	12.10
23	1:4	5	96	20	9.84
24	1:6	5	96	25	13.52
25	1:8	5	96	30	9.29
26	1:6	5	96	25	12.92
27	1:6	5	96	25	12.94
28	1:6	7	120	25	10.10
29	1:4	7	96	25	10.82