食品与发酵工业 >

2025 , Vol. 51 >Issue 17: 232 - 238

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041198

研究报告

杏鲍菇固态发酵豆渣过程中的营养成分与抗氧化活性变化

  • 李茜 ,
  • 闵瑞雪 ,
  • 吴家源 ,
  • 冉晨怡 ,
  • 郑旋雅 ,
  • 雷黎薇 ,
  • 张忠 ,
  • 王松涛 ,
  • 南国辉 ,
  • 袁华伟
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  • 1(宜宾学院 质量管理与检验检测学部,固态发酵资源利用四川省重点实验室,四川 宜宾,644000)
    2(西昌学院 农业科学学院,攀西特色作物研究与利用四川省重点实验室,四川 西昌,615000)
    3(泸州品创科技有限公司,泸州老窖股份有限公司,国家固态酿造工程技术研究中心,四川 泸州,646000)
第一作者:本科生(袁华伟教授为通信作者,E-mail:843204747@qq.com)

收稿日期: 2024-09-30

  修回日期: 2024-12-21

  网络出版日期: 2025-09-29

基金资助

国家级大学生创新创业训练计划支持项目(202410641066X);国家固态酿造工程技术研究中心项目(2024-49);四川省科技厅项目(2023NSFSC0343);攀西特色作物研究与利用四川省重点实验室资助课题项目(SZKF202409);固态发酵资源利用四川省重点实验室项目(2024GTJJ02)

收起

Changes in nutritional components and antioxidant activity during solid-state fermentation of okara by Pleurotus eryngii

  • LI Qian ,
  • MIN Ruixue ,
  • WU Jiayuan ,
  • RAN Chenyi ,
  • ZHENG Xuanya ,
  • LEI Liwei ,
  • ZHANG Zhong ,
  • WANG Songtao ,
  • NAN Guohui ,
  • YUAN Huawei
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  • 1(Faculty of Quality Management and Inspection Quarantine,Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China)
    2(College of Agricultural Sciences,Panxi Crops Research and Utilization Key Laboratory of Sichuan Province, Xichang University, Xichang 615000, China)
    3(Luzhou Pinchuang Technology Co.Ltd., Luzhou Laojiao Co.Ltd.,National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2024-09-30

  Revised date: 2024-12-21

  Online published: 2025-09-29

Fold

摘要

豆渣作为大豆加工副产物,富含膳食纤维与蛋白质,但直接利用率低。为改善豆渣的口感、提升豆渣的品质,采用杏鲍菇固态发酵豆渣,测定氨基酸态氮、粗脂肪、可溶性蛋白、还原糖等营养成分含量及其抗氧化活性的变化。结果表明,与未发酵豆渣相比,发酵豆渣中氨基酸态氮含量提升了4.71倍,可溶性蛋白含量提升了3.91倍;发酵前期,还原糖提升了7.90倍,后期下降为未发酵时的6.05倍;粗脂肪含量下降了35.50%;总黄酮含量在发酵前期提升了2.13倍,后期下降至未发酵时的1.84倍;总氨基酸含量上升1.38倍;豆渣醇提取物中ABTS阳离子自由基清除能力由(101.964±0.156) mg Trolox/100 g提升至(339.119±0.203) mg Trolox/100 g;DPPH自由基半抑制浓度在6 d达到最小值(4.280±0.072) mg/g,之后无显著变化。杏鲍菇固态发酵豆渣可显著提高豆渣的营养成分与抗氧化活性,为豆渣的高值化利用提供了数据支持。

关键词： 豆渣; 杏鲍菇; 固态发酵; 营养成分; 抗氧化活性

本文引用格式

李茜 , 闵瑞雪 , 吴家源 , 冉晨怡 , 郑旋雅 , 雷黎薇 , 张忠 , 王松涛 , 南国辉 , 袁华伟 . 杏鲍菇固态发酵豆渣过程中的营养成分与抗氧化活性变化[J]. 食品与发酵工业, 2025 , 51(17) : 232 -238 . DOI: 10.13995/j.cnki.11-1802/ts.041198

Abstract

Okara is a byproduct of soybean processing rich in dietary fiber and protein, but its direct utilization rate is low.To improve the taste and quality of okara, solid-state fermentation using Pleurotus eryngii was studied.The changes in nutritional components such as amino acid nitrogen, crude fat, soluble protein, reducing sugar content, and antioxidant activity during the solid-state fermentation process were determined.Results showed that the content of amino acid nitrogen in fermented okara increased by 4.71 times, and the content of soluble protein increased by 3.91 times compared with unfermented okara.In the early stage of solid-state fermentation, the reducing sugar content increased by 7.90 times, and decreased to 6.05 times that of unfermented okara in the later stage.The crude fat content decreased by 35.50%.The total flavonoid content increased by 2.13 times in the early fermentation stage and decreased to 1.84 times in the later stage.The total amino acid content increased by 1.38 times compared to unfermented okara.The ABTS cationic radical scavenging ability of alcohol extract increased from (101.964±0.156) mg Trolox/100 g to (339.19±0.203) mg Trolox/100 g.The semi-inhibitory concentration of DPPH free radical scavenging reached its minimum value of (4.280±0.072) mg/g on the 6th day, and there was no significant change thereafter.Solid-state fermentation of okara using P.eryngii could significantly improve the nutritional components and antioxidant activity.These results will provide data support for the high-value utilization of okara.

Key words： okara; Pleurotus eryngii; solid-state fermentation; nutritional components; antioxidant activity

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