该研究用乳酸菌对海红米糠(sea red rice bran, SRRB)进行发酵处理,并分析比较发酵前后SRRB的微观结构和功能特性的变化。结果表明,发酵海红米糠(fermented sea red rice bran, FSRRB)营养成分得到改善,表面结构变得更加松散,颗粒更小。红外光谱结果显示,发酵前后SRRB主要官能团未发生明显变化,特征吸收峰的整体峰型和位置不变,但发酵后部分吸收峰强度有所减弱,可能与多糖降解有关。其次,发酵后SRRB的持水性和溶解性显著增加。此外,FSRRB的胆固醇吸附能力显著增强,由发酵前的0.03 mg/g(pH 2.0)和0.10 mg/g(pH 7.0)增加到0.22 mg/g(pH 2.0)和0.20 mg/g(pH 7.0),均显著高于SRRB。综上所述,SRRB经乳酸菌发酵处理后结构得到改善,功能特性得以增强,采用乳酸菌发酵方式可为提高海红米的综合利用率,促进特色稻全谷物的利用发展提供新思路和理论依据。
In this study, sea red rice bran (SRRB) was fermented with lactic acid bacteria, and the microstructure and functional characteristics of SRRB before and after fermentation were analyzed and compared. The results showed that the nutritional composition of fermented sea red rice bran (FSRRB) was improved and its surface structure became looser with smaller particles. Firstly, the Fourier transform infrared (FT-IR) spectra showed that the main functional groups of SRRB did not change significantly after fermentation, and the overall peak shape and position of the characteristic absorption peaks remain unchanged, but the intensity of some absorption peaks weakened after fermentation, which may be related to the degradation of polysaccharides. Secondly, the water holding capacity and solubility of the SRRB increased significantly after fermentation. In addition, the cholesterol adsorption capacity of SRRB was significantly enhanced after fermentation, from 0.03 mg/g (pH=2.0) and 0.10 mg/g (pH=7.0) before fermentation to 0.22 mg/g (pH=2.0) and 0.23 mg/g (pH=7.0), which were significantly higher than that of SRRB. In summary, the structure of SRRB was improved and the functional properties were enhanced with fermented by lactic acid bacteria. The fermentation of SRRB by lactic acid bacteria can provides new ideas and theoretical basis for improving the comprehensive utilization of sea red rice and promoting the development of specialty rice whole grains.
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