Martín-Cabrejas María A, Sanfiz Beatriz, Vidal Adria, Mollá Esperanza, Esteban Rosa, López-Andréu Francisco J
Departamento de Química Agrícola, Facultad de Ciencias, Universidad Autónoma de Madrid, 28049 Madrid, Spain.
J Agric Food Chem. 2004 Jan 28;52(2):261-6. doi: 10.1021/jf034980t.
The effect of fermentation on antinutritional factors and also on total dietary fiber (TDF), insoluble (IDF) and soluble (SDF) dietary fiber fractions was studied in beans (Phaseolus vulgaris L.). The processes studied were two types of fermentation (lactic acid and natural), and a portion of the obtained flours were processed by autoclaving. The dietary fiber (DF) content and its components were determined using the enzymatic-gravimetric and enzymatic-chemical methods. The TDF content ranged from 24.5% dry matter (DM) in the raw to 25.2% DM in the processed beans. All the processing treatments significantly decreased the SDF content, and irrelevant changes were noticed in the IDF content of processed beans. Cellulose content of all samples was reduced by the processing treatments. Correspondingly, higher amounts of resistant starch was observed in the processed beans, except in the lactic acid fermented ones. However, the levels of pectic polysaccharides and Klason lignin were higher in the samples fermented by Lactobacillus plantarum. The action of microorganisms was determinant for the different degradation of the bean cell wall, disrupting the protein-carbohydrate integration, thus reducing the solubility of DF.
研究了发酵对菜豆（Phaseolus vulgaris L.）中抗营养因子以及总膳食纤维（TDF）、不溶性膳食纤维（IDF）和可溶性膳食纤维（SDF）组分的影响。所研究的工艺为两种发酵方式（乳酸发酵和自然发酵），并且将一部分所得面粉进行了高压灭菌处理。使用酶重量法和酶化学法测定膳食纤维（DF）含量及其组分。TDF含量范围从生豆中的24.5%干物质（DM）到加工后豆子中的25.2% DM。所有加工处理均显著降低了SDF含量，且加工后豆子的IDF含量未出现明显变化。加工处理降低了所有样品的纤维素含量。相应地，除乳酸发酵的豆子外，加工后的豆子中观察到了更高含量的抗性淀粉。然而，植物乳杆菌发酵的样品中果胶多糖和克拉森木质素的含量更高。微生物的作用决定了豆细胞壁的不同降解情况，破坏了蛋白质 - 碳水化合物的整合，从而降低了DF的溶解度。
