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.
[1] SPAGGIARI M, DALL’ASTA C, GALAVERNA G, et al.Rice bran by-product:From valorization strategies to nutritional perspectives[J].Foods (Basel, Switzerland), 2021, 10(1):85.
[2] WANG G, JIA X J, SONG B B, et al.Extraction optimization, UHPLC-triple-TOF-MS/MS analysis and antioxidant activity of ceramides from sea red rice bran[J].Foods (Basel, Switzerland), 2022, 11(10):1399.
[3] HENDERSON A J, OLLILA C A, KUMAR A, et al.Chemopreventive properties of dietary rice bran:Current status and future prospects[J].Advances in Nutrition, 2012, 3(5):643-653.
[4] 段智红, 黄永梅, 吕应年, 等.2, 4-二硝基氟苯柱前衍生HPLC-UV法测定海稻米中的γ-氨基丁酸含量[J].食品工业科技, 2019, 40(2):257-261;270.
DUAN Z H, HUANG Y M, LYU Y N, et al.Determination of γ-aminobutyric acid in sea rice by HPLC-UV method with 2, 4-dinitrofluorobenzene pre-column derivatization[J].Science and Technology of Food Industry, 2019, 40(2):257-261;270.
[5] 覃发玠, 赖开平.米糠的功能组分及其在化妆品中的应用[J].中国油脂, 2020, 45(1):111-114.
QIN F J, LAI K P.Functional components of rice bran and its application in cosmetics[J].China Oils and Fats, 2020, 45(1):111-114.
[6] RAMOS DA SILVA L, VELASCO J I, FAKHOURI F M.Bioactive films based on starch from white, red, and black rice to food application[J].Polymers, 2022, 14(4):835.
[7] 常乐. 中日大米及米糠类产品的开发利用进展[J].粮食与油脂,2021,34(10):12-14.
CHANG L.Development and utilization of rice and rice bran products in China & Japan[J].Cereals & Oils, 2021, 34(10):12-14.
[8] 李晓红, Rabia Parveen, 杨志友, 等.海红米米糠对慢性应激诱导小鼠抑郁样行为和异常肠道微生物及神经递质的改善作用[J].中国粮油学报, 2022, 37(3):25-30.
LI X H, PARVEEN R, YANG Z Y, et al.Sea red rice bran improved depression-like behavior, abnormal gut microbes and monoamine neurotransmitters induced by chronic unpredictable mild stress[J].Journal of the Chinese Cereals and Oils Association, 2022, 37(3):25-30.
[9] HUANG J Q, DAI Y M, HUANG T, et al.Comparison of nutritional value, bioactivity, and volatile compounds of soybean meal-corn bran mixed substrates fermented by different microorganisms[J].Letters in Applied Microbiology, 2023, 76(2):ovad012.
[10] ARDIANSYAH. A short review:Bioactivity of fermented rice bran[J].Journal of Oleo Science, 2021, 70(11):1 565-1 574.
[11] 李银霞. 乳酸菌发酵对糜子米糠膳食纤维理化和功能性质的影响及其在糜子粉复配蛋糕中的应用[D].杨凌:西北农林科技大学, 2022.
LI Y X.Effects of lactic acid bacteria fermentation on the physicochemical and functional properties of prosomillet bran dietary fiber and its application in brosomillet flour mixed cake[D].Yangling:Northwest A & F University, 2022.
[12] 刘磊, 冉玉兵, 张名位, 等.乳酸菌发酵对脱脂米糠营养成分的影响[J].中国食品学报, 2020, 20(1):118-126.
LIU L, RAN Y B, ZHANG M W, et al.Effect of lactic acid bacteria fermentation on nutritional component of defatted rice bran[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(1):118-126.
[13] 张慧娟, 冯雪佳, 曹欣然, 等.生物改性对脱脂米糠营养特性及功能特性的影响[J].中国油脂, 2021, 46(5):109-116.
ZHANG H J, FENG X J, CAO X R, et al.Effects of biological modification on nutritional and functional properties of defatted rice bran[J].China Oils and Fats, 2021, 46(5):109-116.
[14] LU Y F, KOKJE T, SCHUTYSER M A I, et al.The effect of colloid milling on the microstructure and functional properties of asparagus dietary fibre concentrates[J].LWT, 2022, 169:114013.
[15] 王文欣. 双孢菇可溶性膳食纤维的提取及其在曲奇中的应用[D].上海:上海应用技术大学, 2018.
WANG W X.Extraction of soluble dietary fiber from Agaricus bisporus and its application in cookies[D].Shanghai:Shanghai Institute of Technology, 2018.
[16] JIA M Y, CHEN J J, LIU X Z, et al.Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation[J].Food Hydrocolloids, 2019, 94:468-474.
[17] 汪文君, 周宁, 韩东晶, 等.改性对柿子渣不溶性膳食纤维的理化特性和结构的影响[J].食品与发酵工业,2023,49(6):221-226
WANG W J, ZHOU N, HAN D J, et al.Effects of modification on physicochemical properties and structure of insoluble dietary fiber from persimmon pomace[J].Food and Fermentation Industries, 2023,49(6):221-226.
[18] 李伟伟, 曲俊雅, 周才琼.真菌及乳酸菌联合发酵对豆渣膳食纤维及理化特性的影响[J].食品与发酵工业, 2018, 44(11):159-166.
LI W W, QU J Y, ZHOU C Q.Effects of combined fermentation of fungi and lactic acid bacteria on dietary fiber and physicochemical properties of soybean dregs[J].Food and Fermentation Industries, 2018, 44(11):159-166.
[19] 龙小梅. 豆渣中可溶性膳食纤维的制备、结构表征及功能特性研究[D].雅安:四川农业大学, 2020.
LONG X M.Study on preparation, structural characterization and functional properties of soluble dietary fiber from okara[D].Ya’an:Sichuan Agricultural University, 2020.
[20] 王旭, 梁栋, 徐杨, 等.挤压膨化辅助提取米糠可溶性膳食纤维及其特性研究[J].中国粮油学报, 2017, 32(9):153-159.
WANG X, LIANG D, XU Y, et al.Extrusion-assisted extraction process of rice bran soluble dietary fiber and its properties[J].Journal of the Chinese Cereals and Oils Association, 2017, 32(9):153-159.
[21] 杨多, 王安, 陆兆新, 等.纳豆芽胞杆菌发酵对小米糠膳食纤维结构和理化特性的影响[J].南京农业大学学报, 2023, 46(1):179-188.
YANG D, WANG A, LU Z X, et al.Effects of Bacillus natto fermentation on the structure and physicochemical properties of millet bran dietary fiber[J].Journal of Nanjing Agricultural University, 2023, 46(1):179-188.