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通过用食用真菌进行固态发酵来提高狐尾小米的营养价值和抗氧化特性

Tong Lin^1,2,3, Zhanyong Li^1,2,3, Gongjian Fan⁴

¹College of Life Science, Langfang Normal University Langfang Hebei People's Republic of China.

Food science & nutrition

|November 18, 2024

概括

用食用真菌,特别是Pleurotus geesteranus发酵未剥皮的狐尾小米,显著提高了其营养价值和抗氧化特性. 这一过程提高了蛋白质,维生素C和多糖的含量,提高了整体健康益处.

科学领域:

食品科学食品科学食品科学
菌类学菌类学是指菌类学.
营养生物化学营养生物化学

背景情况:

狐尾小米通常是剥皮的,丢弃营养丰富的麦.
可食用的真菌具有能够降解植物细胞壁的酶.
固态发酵 (SSF) 为食品加工提供了一种可持续的方法.

研究的目的:

选食用真菌,以有效发酵未剥皮的狐尾小米.
通过SSF改善狐尾小米的营养和抗氧化剂特征.
评估真菌发酵对狐尾小米物理和功能性质的影响.

主要方法:

用于发酵未剥皮的狐尾小米,对食用真菌进行选.
优化固态发酵 (SSF) 条件,包括发酵期 (30天).
在体外和体内对营养成分 (原蛋白,维生素C,原聚糖) 和抗氧化性质 (DPPH,ABTS,超氧化基清除,T-AOC,SOD,GSH-Px) 的分析.

主要成果:

普勒鲁托斯的发酵显著增加了化合物和抗氧化物质的性能.
发酵未剥皮的狐尾小米 (FFM) 面粉显示原蛋白 (11.46%),维生素C (27.78%) 和原聚糖 (54.17%) 的增加.
在小鼠器官中,FFM表现出强大的体外抗氧化活性,并改善了抗氧化状态 (T-AOC,SOD,GSH-Px增加;MDA减少).

结论:

用Pleurotus geesteranus进行固态发酵是一种有效的策略,可以提高未剥皮的狐尾小米的营养和抗氧化剂价值.
发酵的狐尾小米提供了更好的功能性质和潜在的健康益处.
这种方法提供了一种可持续的方法来利用整个狐尾小米谷物.

关键词:

抗氧化剂是一种抗氧化剂.可食用的真菌可食用的真菌狐尾小米狐尾小米是一种小米.类化合物类化合物类化合物物理和功能性质的特性.固态发酵的固态发酵方式

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