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竹子发芽的差异性细菌发酵修饰食纤维:评估物理化学性质,结构和Pb2+/Cd2+吸附性能

Yuhui Wu¹, Yanyan Li², Liangru Wu³

¹College of Food Science, Southwest University, Chongqing 400715, China; Faculty of Science, The University of Hong Kong, 999077, Hong Kong; Westa College, Southwest University, Chongqing, 400715, China.

International journal of biological macromolecules

|January 6, 2026

概括

细菌发酵显著提高了竹子发芽的食纤维 (BSSDF) 特性. 细菌凝结体发酵产生了最高的可溶性纤维含量和改善的重金属吸附,增加了BSSDF的利用率.

科学领域:

生物技术是生物技术.
材料科学材料科学材料科学
食品科学食品科学食品科学

背景情况:

竹芽的食纤维 (BSSDF) 是一个丰富的农业副产品.
修改BSSDF可以提高其功能特性和价值.
微生物发酵为BSSDF修改提供了一个有前途的途径.

研究的目的:

研究Bacillus coagulans,B. subtilis和B. licheniformis发酵对BSSDF的影响.
评估发酵对BSSDF的物理化学,结构和重金属吸附性能的影响.
为了确定BSSDF修改的最佳细菌菌株.

主要方法:

使用三种Bacillus菌株进行BSSDF的发酵:B.coagulans,B.subtilis和B.licheniformis.
对单糖化合物的组成,可溶性食纤维 (SDF) 含量和颗粒大小的分析.
评估保持水分,胀,保持油分,酸盐离子和胆固醇吸附能力.
评估相对晶度,热稳定性 (热重力测量分析) 和表面形态 (扫描电子显微镜).
确定重金属 (Cd2+和Pb2+) 的吸附能力.

主要成果:

发酵增加了SDF和西洛斯含量,同时降低了BSSDF中的葡萄糖含量.
细菌凝固素发酵BSSDF (BC-BSSDF) 显示了最高的SDF含量 (19.92%) 和显著减少的颗粒大小.
与未发酵的BSSDF相比,所有发酵的BSSDF样本都表现出增强的保持水分,胀,保持油分,酸盐离子和胆固醇吸附能力.
在BC-BSSDF中,相对晶度的减少最大,表面结构最多孔.
对于Cd2+和Pb2+来说,BC-BSSDF表现出最强的吸附,化学吸附是主要的机制.

结论:

细菌发酵,特别是由B.coagulans发酵,有效地修改了BSSDF,改善了其物理化学和功能性质.
增强的特性包括可溶性纤维的增加,更好的吸附能力和改进的结构特性.
微生物修改BSSDF为利用农业废物和开发新型功能材料提供了一个可行的策略.

关键词:

细菌杆菌是一种竹子发射外食纤维食物纤维发酵发酵是一个过程.重金属吸附能力重金属的吸附能力.物理化学特性物理化学特性结构结构是一个结构.

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