| 微生物发酵对马铃薯渣膳食纤维得率及性质的影响 |
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| 引用本文： | 袁惠君 赵萍 巩慧玲. 微生物发酵对马铃薯渣膳食纤维得率及性质的影响[J]. 兰州理工大学学报, 2005, 31(5): 75-77 |
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| 作者姓名： | 袁惠君 赵萍 巩慧玲 |
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| 作者单位： | 兰州理工大学生命科学与工程学院,甘肃兰州730050 |
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| 基金项目： | 致谢：本文得到兰州理工大学科研发展基金资助,在此表示感谢. |
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| 摘 要： | 用米根霉和白地霉分别以固体发酵和液体发酵2种方法发酵处理马铃薯渣后测定膳食纤维得率、持水力和膨胀力，结果表明，无论用米根霉发酵还是白地霉发酵，膳食纤维得率都明显增加，固体发酵和液体发酵都以米根霉发酵的膳食纤维得率最高，与对照相比得率增加约1倍．在高压灭菌的条件下，发酵对马铃薯渣膳食纤维持水力的影响不显著，不同的发酵方式对膨胀力影响显著，采用液体发酵的方式效果较好．
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| 关 键 词： | 马铃薯渣 膳食纤维 发酵 得率 性质 |
| 文章编号： | 1000-5889(2005)05-0075-03 |
| 收稿时间： | 2004-09-20 |
| 修稿时间： | 2004-09-20 |
Effect of microbe fermentation on availability and properties of dietary fibre of potato dreg |
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| YUAN Hui-jun, ZHAO Ping, GONG Hui-ling. Effect of microbe fermentation on availability and properties of dietary fibre of potato dreg[J]. Journal of Lanzhou University of Technology, 2005, 31(5): 75-77 |
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| Authors: | YUAN Hui-jun ZHAO Ping GONG Hui-ling |
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| Affiliation: | College of Life Science and Engineering, Lanzhou Univ. of Teeh. , Lanzhou 730050, China |
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| Abstract: | The availability water-holding capacity, and expansion capacity of the dietary fiber is tested after the potato dreg being fermented by R. oryzae or Geotrichum candidum in solid-or liquid-state respectively. The results show that the dietary fibre availability increases remarkably either fermented by R. oryzae or Geotrichum candidurru The highest availability, being twice as much as that of the control group, is acquired by R. oryzae fermentation at any fermenting condition. There are no obvious effect on the water-holding capacity of dietary fibre after being sterilized by high-pressure steam, while different fermentation conditions affect the expansion capacity remarkably. Liquid fermentation is better than any of other condition. |
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| Keywords: | potato dreg dietary fibre fermentation availability property |
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