Ban He, Liu Qiannan, Xiu Lin, Cai Dan, Liu Jingsheng
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.
National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China.
Foods. 2024 Sep 12;13(18):2895. doi: 10.3390/foods13182895.
Corn husk, a by-product of corn starch production and processing, contains high-quality dietary fiber (DF). Our study compares and analyzes the impact of solid-state fermentation (SSF) on the structure and physicochemical characteristics of soluble dietary fiber (SDF) of corn husks. The study also investigates the kinetics of SSF of in this process. The scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR) results revealed significant structural changes in corn husk SDF before and after fermentation, with a significant elevation in the functional group numbers. The data indicate that the fermented corn husk SDF's water-holding, swelling, and oil-holding capacities increased to 1.57, 1.95, and 1.80 times those of the pre-fermentation SDF, respectively. Additionally, the results suggest that changes in extracellular enzyme activity and nutrient composition during SSF of are closely associated with the mycelium growth stage, with a mutual promotion or inhibition relationship between the two. Our study offers a foundation for corn husk SDF fermentation and is relevant to the bioconversion of maize processing by-products.
玉米皮是玉米淀粉生产加工的副产品，含有优质膳食纤维（DF）。我们的研究比较并分析了固态发酵（SSF）对玉米皮可溶性膳食纤维（SDF）结构和理化特性的影响。该研究还考察了此过程中SSF的动力学。扫描电子显微镜（SEM）和傅里叶变换红外光谱（FT-IR）结果显示，发酵前后玉米皮SDF的结构发生了显著变化，官能团数量显著增加。数据表明，发酵后的玉米皮SDF的持水、溶胀和持油能力分别提高到发酵前SDF的1.57倍、1.95倍和1.80倍。此外，结果表明，在SSF过程中，胞外酶活性和营养成分的变化与菌丝体生长阶段密切相关，二者之间存在相互促进或抑制的关系。我们的研究为玉米皮SDF发酵提供了基础，与玉米加工副产品的生物转化相关。
Zotero 插件
