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固态发酵使用小麦来生产葡萄糖糖和功能性谷物条

Célia Cristina Malaguti Figueiredo¹, Filipe Oliveira Granero¹, Luciana Pereira Silva²

¹Institute of Chemistry, São Paulo State University (UNESP), Araraquara, São Paulo, Brazil.

Bioprocess and biosystems engineering

|May 13, 2024

概括

小麦经过固态发酵 (SSF) 产生小麦葡萄糖糖 (WGS). 这种WGS用纤维,蛋白质和抗氧化剂增强了片谷物棒 (RFCB),提供了营养丰富,环保的食品.

科学领域:

农业工业副产品价值化农业工业副产品价值化
食品科学与技术食品科学与技术
生物技术和生物加工

背景情况:

小麦是一种重要的农业工业副产品,其潜力未得到充分利用.
固态发酵 (SSF) 提供了一种可持续的方法来转化纤维素酸性材料.
小麦的酶转化可以产生有价值的食品成分.

研究的目的:

为了确定小麦的营养特征.
通过SSF从小麦中生产小麦葡萄糖糖 (WGS).
开发和评估包含WGS的米片谷物棒 (RFCB).

主要方法:

小麦的百分位组成分析.
酵素提取和转化小麦成WGS.
使用WGS和随后的营养和功能分析生产RFCB.
使用DPPH,ABTS和铁离子还原试验进行抗氧化活性评估.

主要成果:

小麦具有显著的营养价值.
SSF成功地生产了酶提取物,将小麦转化为WGS.
使用WGS生产的RFCB被富含食纤维 (1.8g) 和可溶性蛋白质 (7.2g).
带有WGS的RFCB表现出显著的抗氧化活性,这是由于包括黄在内的多化合物.
与对照组相比,使用WGS的RFCB降低了热量和含量.

结论:

固态发酵是一种有效的生物工艺,用于将小麦转化为功能性食品成分.
小麦糖可以增强谷物棒的营养和功能性质.
开发的RFCB代表了一个可持续的,营养丰富的,功能性的食品产品,具有潜在的工业应用.

关键词:

农业工业废弃物农业工业废弃物生物活性化合物生物活性化合物有谷物条的谷物条.方便性食品是一种便利食品.米碎片米碎片米碎片

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