Huang Nanhuan, Ruan Long, Zhang Jing, Wang Yongsheng, Shen Qiang, Deng Yanli, Liu Yong
College of Tea, Guizhou University, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550025, China.
Guizhou Tea Research Institute, Jiaxiu South Road, Huaxi District, Guiyang, Guizhou 550006, China.
Food Chem. 2024 Dec 1;460(Pt 3):140784. doi: 10.1016/j.foodchem.2024.140784. Epub 2024 Aug 6.
The low-grade matcha is rich in insoluble dietary fiber. Trichoderma viride was used to increase the soluble dietary fiber to improve its functional properties. The soluble dietary fiber content increased from 6.74% to 15.24%. Pectin, hemicellulose, maltose, d-xylose, and glucose contents increased by 63.35% and 11.54%, 2.18, 0.11, and 7.04 mg/g, respectively. Trichoderma viride fermentation disrupted the dense structure of insoluble dietary fiber, resulting in a honeycomb structure and improving crystallinity by 22.75%. These structural changes led to an improved cation exchange capacity from 1.69 to 4.22 mmol/g, an increase in the inhibitory effect of α-amylase from 47.38% to 72.04%, and a 2.13-fold in the ferrous ion scavenging ability, and the IC values of superoxide anion was reduced from 7.00 to 1.54 mg/mL, respectively. Therefore, Trichoderma viride fermentation is an excellent method for improving the quality of dietary fiber in matcha processing by-products.
低级抹茶富含不溶性膳食纤维。使用绿色木霉来增加可溶性膳食纤维以改善其功能特性。可溶性膳食纤维含量从6.74%增加到15.24%。果胶、半纤维素、麦芽糖、D-木糖和葡萄糖含量分别增加了63.35%和11.54%、2.18、0.11和7.04mg/g。绿色木霉发酵破坏了不溶性膳食纤维的致密结构，形成了蜂窝状结构，并使结晶度提高了22.75%。这些结构变化导致阳离子交换容量从1.69提高到4.22mmol/g，α-淀粉酶的抑制作用从47.38%增加到72.04%，亚铁离子清除能力提高了2.13倍，超氧阴离子的IC值分别从7.00降低到1.54mg/mL。因此，绿色木霉发酵是提高抹茶加工副产物中膳食纤维质量的一种优良方法。
