作　　者： ; ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品科技》 2005年第1期91-93,共3页

摘　　要： 采用离体法探讨黑曲霉固体发酵麦麸、液体发酵麦麸和酶解(多糖水解酶和阿魏酸酯酶)麦麸的持水力及对脂肪和胆固醇的吸附作用。结果表明,麦麸经发酵和酶解后,持水力和对脂肪的吸附能力均大大增加,酶解后持水力增加1倍以上,对脂肪的吸附能力增加48.7%;固体发酵麦麸和酶解麦麸对鸡蛋中胆固醇的吸附能力大大高于原麦麸,而液体发酵麦麸则低于原麦麸。扫描电镜观察结果表明,发酵或酶解后麦麸的上述物性会发生较大改变,主要原因是由于麦麸的内、外结构产生了较大变化。 An in vitro study was used to test the water-holding capacity, adsorption capacity of wheat bran for peanut fat, cholesterol in eggs after solid or liquid fermentation by Aspergilus niger or hydrolyzed by enzymes of polysaccharide hydrolysases and ferulic acid esterase. The results showed that the water-holding capacity and fat-adsorption capacity of wheat bran increased significantly after fermentation and enzyme-catalyzed hydrolyzation. The solid fermented and enzyme-hydrolyzed wheat bran showed higher adsorption capacity for cholesterol in fresh eggs than the native wheat bran, while the liquid fermented wheat bran showed lower than its native one. The results of electron scanning microscope indicated that the wheat bran was more porous after fermentation or enzyme-hydrolyzed than the native one.

关 键 词： 麦麸 发酵 酶解 吸附能力

领　　域： [轻工技术与工程] [轻工技术与工程]