摘要
采用3株食品常用真菌(米曲霉,米根霉3.1175和米根霉3.2751)固态发酵荞麦,研究不同发酵时间下,这3株真菌对荞麦营养功能成分的影响。通过测定发酵后荞麦中的氨基态氮,还原糖,γ-氨基丁酸等营养功能成分的含量,结果发现荞麦中还原糖,氨基酸在米曲霉和米根霉3.2751的发酵下得到显著提高(p<0.05),而米根霉3.1175发酵的荞麦,这2个营养成分变化不显著(p>0.05)。米曲霉发酵的荞麦中γ-氨基丁酸含量随着发酵时间的增加而显著提高(p<0.05)。可滴定酸含量在3株真菌的发酵下变化较小。因此米曲霉和米根霉3.2751发酵的荞麦相对未发酵荞麦具有更好的营养和功能价值。
The effect of three fungi （Aspergillus oryzae and Rhizopus oryzae 3.1175 and Rhizopus oryzae 3.2751） solid-state fermentation on nutritional constituents of buckwheat was investigated in this work. The content of free amino acid, reducing sugar, y-Aminobutyric Acid （GABA） and titratable acid of buckwheat fermented by these three fungi were changed after incubation. The reducing sugar, free amino acid of buckwheat fermented by A. oryzae and R.oryzae 3.2751 were increased significantly （p〈0.05）. While the reducing sugar and free amino acid of R.oryzae 3.1175 fermented buckwheat did not have statistical difference with that of non-fermented buckwheat （p〉0.05）. Meanwhile the GABA of A.oryzae fermented wheat was increased significantly （p〈0.05） after 48 h incubation. However, the titratable acid of these three fungi fermented buckwheat did not have statistical difference with that of non-fermented buckwheat. Therefore, the fungi fermented buckwheat has a better nutrition than non-fermented buckwheat especially fermented by A.oryzae and R.oryzae 3.2751.
出处
《食品科技》
CAS
北大核心
2012年第8期148-151,共4页
Food Science and Technology
