【摘要】 利用植物乳杆菌对米糠粕水提液进行发酵,研究发酵前后米糠粕水提液中米糠多糖的含量、单糖组成以及抗氧化能力的变化。结果表明,发酵72 h后米糠多糖含量降低了25.74%,单糖组成与发酵前相比葡萄糖含量显著下降,在抗氧化能力方面,发酵72 h时2 mg/m L米糠多糖对DPPH·自由基清除率为73.26%,1 mg/m L米糠多糖对·OH自由基清除率为100%,EC50值分别降低46.55%和21.05%,抗氧化能力明显提高。此外还利用该植物乳杆菌发酵米糠粕水提液制备饮料,对饮料的糖酸含量及稳定剂配比进行优化,发现37℃发酵72 h后于4℃后熟48 h,使用9%的白砂糖和0.02%柠檬酸调节糖酸,0.037 5%的CMC-Na与0.037 5%黄原胶复配使用作为稳定剂时,产品感官最佳,稳定性最好,为米糠粕的深加工利用提供了新的思路和方法。更多还原

【Abstract】 The water extract of rice bran meal was fermented by Lactobacillus plantarum in order to study the changes in the content of rice bran polysaccharides,monosaccharide composition and antioxidant ability of the water extract before and after fermentation. The results showed that after fermentation for 72 h,the content of rice bran polysaccharides were decreased by 25. 74% and the percent of the glucose in polysaccharides was decreased significantly; the clearance rate of free radical,such as DPPH· and ·OH,can reach 73. 26%with 2 mg / m L rice bran polysaccharide and 100% with 1 mg / m L rice bran polysaccharide,respectively; EC50 values were decreased by 46. 55% and 21. 05% respectively; antioxidant ability was significantly increased.Besides,water extract of rice bran meal was fermented by Lactobacillus plantarum to produce a kind of beverage. The optimum craft parameters of the beverage were: fermentation temperature 37 ℃,fermentation time72 h,after- ripening temperature 4 ℃,after- ripening time 48 h,white granulated sugar 9%,citric acid0. 02%,CMC- Na 0. 037 5%,and xanthan gum 0. 037 5%. This product provides a novel approach for development and utilization of rice bran meal.更多还原