淀粉残渣木质纤维素降解机制与产品开发研究
摘要
葛根渣、麸皮和薯渣是淀粉加工过程中产生的副产物,三种基质中淀粉含量具有很大的差异,都可作为制备膳食纤维产品的原料。
本文研究真菌发酵三种基质过程中酶活、木质纤维素、膳食纤维的变化情况。在葛根渣基质上,菌株DS优先启动纤维素的降解,纤维素质量在前12天下降较快,下降幅度为5.527g(46.9%),半纤维素质量前6天下降0.437g(14.7%),木质素降解0.034g(2.1%),漆酶酶活水平低,第3天酶活达到164U/mL之后基本无酶活;在麸皮基质上优先启动半纤维素的降解,其中半纤维素降解2.303g(43.5%),纤维素不降解,木质素没有启动降解,漆酶酶活高,在第6天达到16030U/mL;在薯渣基质上木质纤维素的降解程度很小,纤维素质量在15天之后降解2.021g(47.1%),半纤维素不降解,木质素降解0.395g,漆酶酶活很低,第6天最高为14U/mL。
在研究真菌发酵规律的基础上,针对葛根渣进行了女性保健品的开发研究。研究结果发现,在150%的加水量和采用绒毛状基质发酵的条件下摇瓶发酵效果较好,发酵终产物中黄酮含量为37.140mg/g,可溶性膳食纤维含量为13.2%,不溶性膳食纤维含量为62.2%。
采用太空包发酵进行放大模式研究,发现太空包可以作为葛根渣发酵放大的模式,在5%接种量,25℃,发酵10天,装包质量100g,绒毛状基质,加水量150%条件下,发酵终产物中黄酮含量为34.597mg/g,可溶性膳食纤维含量为26.5%,不溶性膳食纤维含量为53.1%。
以发酵终产物为原料,可以制备成富含葛根黄酮和膳食纤维的功能性产品,其中样品结合水力为27.2g/g,持水力为2.65g/g,脂肪含量为6.5 mg/g,总糖含量为65.7 mg/g,黄酮含量达到33.495 mg/g,可溶性膳食纤维为33.3%,不溶性膳食纤维为55.1%。本论文研究了含有不同程度淀粉的天然基质中木质纤维素的降解规律和利用葛根渣生产功能性产品的工艺,为真菌降解天然淀粉残渣基质获取膳食纤维产品提供理论基础和应用平台。
The residue of radix puerariae, wheat bran and residue of pachyrhizus were the byproducts in the process of producing starch. Starchy content of them were different and they could be used as material to produce dietary fibre.
This paper studied on the changes of the enzyme activity, content of the lignocelluose and the dietary fibre during the fermentation process by fungi. On the residue of radix puerariae medium, the strain DS degraded cellulose priority and the degraded quality of the cellulose could reach 5.527g during 12 days incubation, then hemicellulose could be degraded by 0.437g on the first 6 days, 0.034g of lignin was degraded by the white rot fungus, furthermore, laccase activity had a low level and the activity was 164U/mL on the third day and decreased gradually with the increasing of incubation time. On the medium containing wheat bran, the hemicellulose was degraded firstly by strain DS and the value of degradation was 2.303g, the biodegradation mass of the cellulose increased, but the lignin had not been degraded. Laccase activity secreted by strain DS had a high level, and the activity could up to 16030U/mL on the 6th day. On the medium containing residue of pachyrhizus, the strain DS could degrade some lignocelluose. The degradation quality of cellulose could increase by 1.506g during the first 15 days incubation, the value of the hemicellulose was increase, and the lignin had been degraded by 0.395g. In addition, laccase activity had a low level and the activity was 14U/mL on the 6th day.
Based on the foundation of fermentation law by fungi in different media, the sanitarian medicine with the residue of radix puerariae was investigated. The fermentation effect would be better under appropriate conditions, such as water addition was 150% and the substrate was downy. Under these conditions, the content of flavone, soluble dietary fibre and insoluble dietary fibre could reach 37.140mg/g , 13.2%and 62.2% respectively in the final fermentation product.
Package fermentation with scale-up model showd that package fermentation was a good scale-up model to ferment residue of radix puerariae. Under these conditions: inoculum 5%, temperature 25℃, time 10 days, quality of pouch 100g, downy media,water addition 150%, the content of flavone, soluble dietary fibre and insoluble dietary fibre were 33.495mg/g, 26.5and 53.1% respectively in the final fermentation product.
The functional product abundant in flavone and dietary fibre could be obtained from fermentation product. The capability of combining water and retaining water of the product were 27.2g/g and 2.65g/g, and the content of fat, isoflavonoid, soluble dietary fibre and insoluble dietary fibre were 6.5 mg/g, 33.495 mg/g, 33.3%and 55.1% respectively in the product.
This paper studied degradation mechanisms of lignocelluose with starchy residue and productive technics of functional product using white rot fungi to ferment residue of radix puerariae. These findings provide a theoretical and applicative foundation for obtaining product of dietary fibre through fermenting starch residue by fungi.
本文研究真菌发酵三种基质过程中酶活、木质纤维素、膳食纤维的变化情况。在葛根渣基质上,菌株DS优先启动纤维素的降解,纤维素质量在前12天下降较快,下降幅度为5.527g(46.9%),半纤维素质量前6天下降0.437g(14.7%),木质素降解0.034g(2.1%),漆酶酶活水平低,第3天酶活达到164U/mL之后基本无酶活;在麸皮基质上优先启动半纤维素的降解,其中半纤维素降解2.303g(43.5%),纤维素不降解,木质素没有启动降解,漆酶酶活高,在第6天达到16030U/mL;在薯渣基质上木质纤维素的降解程度很小,纤维素质量在15天之后降解2.021g(47.1%),半纤维素不降解,木质素降解0.395g,漆酶酶活很低,第6天最高为14U/mL。
在研究真菌发酵规律的基础上,针对葛根渣进行了女性保健品的开发研究。研究结果发现,在150%的加水量和采用绒毛状基质发酵的条件下摇瓶发酵效果较好,发酵终产物中黄酮含量为37.140mg/g,可溶性膳食纤维含量为13.2%,不溶性膳食纤维含量为62.2%。
采用太空包发酵进行放大模式研究,发现太空包可以作为葛根渣发酵放大的模式,在5%接种量,25℃,发酵10天,装包质量100g,绒毛状基质,加水量150%条件下,发酵终产物中黄酮含量为34.597mg/g,可溶性膳食纤维含量为26.5%,不溶性膳食纤维含量为53.1%。
以发酵终产物为原料,可以制备成富含葛根黄酮和膳食纤维的功能性产品,其中样品结合水力为27.2g/g,持水力为2.65g/g,脂肪含量为6.5 mg/g,总糖含量为65.7 mg/g,黄酮含量达到33.495 mg/g,可溶性膳食纤维为33.3%,不溶性膳食纤维为55.1%。本论文研究了含有不同程度淀粉的天然基质中木质纤维素的降解规律和利用葛根渣生产功能性产品的工艺,为真菌降解天然淀粉残渣基质获取膳食纤维产品提供理论基础和应用平台。
The residue of radix puerariae, wheat bran and residue of pachyrhizus were the byproducts in the process of producing starch. Starchy content of them were different and they could be used as material to produce dietary fibre.
This paper studied on the changes of the enzyme activity, content of the lignocelluose and the dietary fibre during the fermentation process by fungi. On the residue of radix puerariae medium, the strain DS degraded cellulose priority and the degraded quality of the cellulose could reach 5.527g during 12 days incubation, then hemicellulose could be degraded by 0.437g on the first 6 days, 0.034g of lignin was degraded by the white rot fungus, furthermore, laccase activity had a low level and the activity was 164U/mL on the third day and decreased gradually with the increasing of incubation time. On the medium containing wheat bran, the hemicellulose was degraded firstly by strain DS and the value of degradation was 2.303g, the biodegradation mass of the cellulose increased, but the lignin had not been degraded. Laccase activity secreted by strain DS had a high level, and the activity could up to 16030U/mL on the 6th day. On the medium containing residue of pachyrhizus, the strain DS could degrade some lignocelluose. The degradation quality of cellulose could increase by 1.506g during the first 15 days incubation, the value of the hemicellulose was increase, and the lignin had been degraded by 0.395g. In addition, laccase activity had a low level and the activity was 14U/mL on the 6th day.
Based on the foundation of fermentation law by fungi in different media, the sanitarian medicine with the residue of radix puerariae was investigated. The fermentation effect would be better under appropriate conditions, such as water addition was 150% and the substrate was downy. Under these conditions, the content of flavone, soluble dietary fibre and insoluble dietary fibre could reach 37.140mg/g , 13.2%and 62.2% respectively in the final fermentation product.
Package fermentation with scale-up model showd that package fermentation was a good scale-up model to ferment residue of radix puerariae. Under these conditions: inoculum 5%, temperature 25℃, time 10 days, quality of pouch 100g, downy media,water addition 150%, the content of flavone, soluble dietary fibre and insoluble dietary fibre were 33.495mg/g, 26.5and 53.1% respectively in the final fermentation product.
The functional product abundant in flavone and dietary fibre could be obtained from fermentation product. The capability of combining water and retaining water of the product were 27.2g/g and 2.65g/g, and the content of fat, isoflavonoid, soluble dietary fibre and insoluble dietary fibre were 6.5 mg/g, 33.495 mg/g, 33.3%and 55.1% respectively in the product.
This paper studied degradation mechanisms of lignocelluose with starchy residue and productive technics of functional product using white rot fungi to ferment residue of radix puerariae. These findings provide a theoretical and applicative foundation for obtaining product of dietary fibre through fermenting starch residue by fungi.
引文
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