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微生物固态发酵麦麸的营养品质及其资源化利用的研究进展

  • 张凯歌 ,
  • 江迪 ,
  • 万小乐 ,
  • 关二旗 ,
  • 李萌萌 ,
  • 陈蒙慧 ,
  • 唐浩洁 ,
  • 卞科
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  • 1(河南工业大学,国家粮食和物资储备局粮油食品工程技术研究中心/河南省重点实验室,河南 郑州,450001)
    2(河南工业大学 粮油食品学院,河南 郑州,450001)
    3(大连市检验检测认证技术服务中心,辽宁 大连,116021)
第一作者:硕士研究生(江迪讲师和卞科教授为共同通信作者,E-mail:lychee_jiang@163.com;kebian@163.com)

收稿日期: 2023-04-01

  修回日期: 2023-04-29

  网络出版日期: 2024-03-15

基金资助

十四五国家重点研发计划(2021YFD2100903);河南工业大学校属学科平台开放课题(GO202214);河南小麦产业技术体系构建项目(HARS-22-01-G7);河南工业大学青年骨干教师培育计划 (HAUT2020QG)

Research progress on nutritional quality and resource utilization of microbial solid-state fermented wheat bran

  • ZHANG Kaige ,
  • JIANG Di ,
  • WAN Xiaole ,
  • GUAN Erqi ,
  • LI Mengmeng ,
  • CHEN Menghui ,
  • TANG Haojie ,
  • BIAN Ke
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  • 1(Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China)
    2(College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)
    3(Dalian Inspection and Testing Certification Technical Service Center, Dalian 116021, China)

Received date: 2023-04-01

  Revised date: 2023-04-29

  Online published: 2024-03-15

摘要

麦麸作为小麦加工的主要副产物,年产量超2 000万t,其营养丰富,具有很高的应用潜力。但麦麸中存在植酸等抗营养素以及含量较高的不溶性膳食纤维,影响了麦麸生物活性物质的释放,导致其资源化综合利用受到一定限制。因此麦麸的改性处理成为研究热点,其中微生物发酵由于其高效、低成本、无污染等特点受到较高的关注。微生物固态发酵能够通过改善麦麸膳食纤维结构、降低抗营养因子水平、促进生物活性物质的释放、提高抗氧化能力来提高麦麸的营养品质和应用价值。该文综述了微生物发酵对麦麸生物活性物质释放、营养品质改善以及在全麦食品品质改善和饲料加工中动物生长性能、肠道健康、免疫调节等方面资源化利用的研究进展,以期为提高麦麸的综合利用率及附加值提供参考。

本文引用格式

张凯歌 , 江迪 , 万小乐 , 关二旗 , 李萌萌 , 陈蒙慧 , 唐浩洁 , 卞科 . 微生物固态发酵麦麸的营养品质及其资源化利用的研究进展[J]. 食品与发酵工业, 2024 , 50(4) : 337 -346 . DOI: 10.13995/j.cnki.11-1802/ts.035701

Abstract

Wheat bran is the dominant by-product in wheat processing and has an annual yield of more than 20 million tons. For the rich nutrition in wheat bran, it has a high application potential. However, wheat bran contains anti-nutrients, such as phytic acid, and high levels of insoluble dietary fiber, which inhibits the release of bioactive substances, and thereby limits the comprehensive utilization of wheat bran. Therefore, the modification of wheat bran has become a hotspot, during which microbial fermentation has attracted high attention due to its high efficiency, low cost and no pollution. Microbial fermentation under solid-state can improve the nutritional quality and application value of wheat bran by improving the structure of dietary fiber, reducing the level of anti-nutrients, promoting the release of bioactive substances and improving the antioxidant capacity. This article reviews the research progress of the release of bioactive substances, nutritional improvement, and the improvement of whole wheat food quality by microbial fermentation of wheat bran. In addition, the effects of fermented wheat bran on animal growth performance, intestinal health and immune regulation in feed processing were also summarized. According to the above review, we aim to provide reference for improving the comprehensive utilization rate and additional value of wheat bran.

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