改善了由Trichoderma viride发酵的抹茶食纤维的物理化学和功能性质
Nanhuan Huang1, Long Ruan1, Jing Zhang1
1College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China.
Food chemistry
|August 10, 2024
概括
特里科德玛维里德发酵显著增强了抹茶的功效.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 生物化学 生物化学
背景情况:
- 低级别的抹茶含有丰富的不溶性食纤维.
- 改善抹茶副产品的功能性质是可取的.
研究的目的:
- 为了研究Trichoderma viride发酵对低级别抹茶中食纤维质量的影响.
- 为了增强抹茶加工副产品的功能性质.
主要方法:
- 使用Trichoderma viride发酵低质量的抹茶.
- 分析可溶和不可溶的食纤维含量.
- 使用电子显微镜分析纤维的结构分析.
- 功能性质的评估,包括阴离子交换能力和抗氧化活性.
主要成果:
- 可溶性食纤维含量从6.74%增加到15.24%.
- pectin,半纤维素,麦芽糖,d-xylose和葡萄糖的显著增加.
- 发酵诱导了蜂结构,并提高了纤维结晶度22.75%.
- 增强的阴离子交换能力 (1.69至4.22毫摩尔/克),α-氨酶抑制 (47.38%至72.04%),铁离子清除 (增加了2.13倍),以及超氧化离子基清除 (IC50降至1.54毫克/毫升).
结论:
- 特里科德玛维里德发酵是一种有效的方法,可以提高抹茶的食纤维质量.
- 这个过程增强了抹茶副产品的功能性质,增加了它们的价值.
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