摘要
研究纳豆芽孢杆菌发酵豆渣后营养成分变化情况。将湿豆渣调整水分,灭菌,冷却后接入不同浓度的纳豆芽孢杆菌,37℃下发酵22 h,4℃下后熟22 h后,对其粒径分布、营养成分、氨基酸含量、蛋白降解程度、部分抗营养因子指标进行测定。结果表明:豆渣经纳豆芽孢杆菌发酵后粒径变小、渣感减弱、口感明显得到改善。粗蛋白、粗纤维等常规营养成分无显著变化;水溶性蛋白、水溶性纤维、多糖、小肽含量显著提高(P<0.05);氨基酸组分上,豆渣发酵后缬氨酸、甲硫氨酸等必需氨基酸含量均有显著提高(P<0.05);豆渣风味品质得到明显改善;胰蛋白酶抑制剂活性和植酸含量均有显著下降(P<0.05)。豆渣经纳豆芽孢杆菌发酵后营养价值和风味品质得到一定程度的提高,同时降低抗营养因子,为纳豆杆菌发酵豆渣的可行性提供理论参考。
In the present study, bacillus natto was used to fermented bean residue, fermented bean residue of the contents of nutrition components was investigated. The moisture of wet bean residue was adjusted ,sterilized, cooleddown to room temperature, the bacillus natto seed culture was incubated to the sterilized bean residue and incubated at 37℃for 22 h, after-mature cultivated at 4℃for 22 h. The particle size distribution, conventional nutritional components, amino acid contents, protein degradation degree, some anti-nutritional factors of fermented bean residue were analyzed, respectively.The results showed the taste sense that the particle size became smaller was significantly improved after fermentation. Crude protein, crude fiber, ash and other nutrients had no significant differences, the contents of the water-soluble protein, water-soluble fiber, polysaccharides and small peptide levels were significantly increased（P〈0.05）. The contents of some amino acid of bean residue were changed, compared with non-fermented bean residue. The essential amino acids contents including valine, methionine, phenylalanine of fermented bean residue both were significantly improved （P〈0.05）. Additionally, the trypsin inhibitor activity and phytate content of fermented bean residue were significantly decreased. The study indicated that bacillus natto fermentation significantly improved nutrition and flavor components of bean residue, the partial amino acid component contents and the nutritional value were significantly increased, anti-nutritional factors were degraded and it provided a theoretical refeen for the feasibility of bean residue fermented by bacillus natto.
出处
《食品研究与开发》
CAS
北大核心
2016年第23期170-174,共5页
Food Research and Development
基金
现代农业产业技术体系建设专项资金资助项目(CARS-04)
吉林省科技厅科技创新人才培养计划"吉林省农产品副产物高附加值开发研究团队"(20160519013JH)
关键词
豆渣
发酵
纳豆芽孢杆菌
营养成分
bean residue
fermention
bacillus natto
nutrition components
