Ren Hongrui, Wang Tianli, Liu Rui
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2024 Dec 11;13(24):3998. doi: 10.3390/foods13243998.
Solid-state fermentation (SSF) has emerged as an effective method for wheat bran valorization, providing advantages like cost reduction, decreased water usage, and enhanced product quality. In this study, wheat bran was fermented using to evaluate the extraction yield of soluble dietary fiber, the activities of protease and amylase, and the physicochemical characteristics of wheat bran during SSF. The findings demonstrated that the maximum yield of soluble dietary fiber was achieved after 120 h of fermentation at a moisture content of 55%. Simultaneously, protease activity peaked at 45% moisture content after 120 h, while amylase activity was maximized at 55% moisture content after 96 h. The microstructure result indicated that most of the starch granules degraded after 144 h of fermentation at a moisture content of 55%, exhibiting a smooth outer layer of wheat bran. Furthermore, fermented bran showed a significant rise in total phenols, peaking at 96 h at a moisture content of 55%. Flavonoid content also reached its maximum after 72 h of fermentation at 55% moisture content. The content of alkylresorcinols in fermented wheat bran changed slightly under different moisture content and fermentation time conditions, which was consistent with the change in pH value. The DPPH radical scavenging rate was optimal when the moisture content was 55% after 96 h. The ABTS radical scavenging rate, hydroxyl radical scavenging rate, and reducing ability were optimal at 55% moisture content after 120 h. These findings demonstrate that the optimal conditions for the SSF of wheat bran using involve maintaining the moisture at 55%, suggesting that this method is effective for enhancing the value of wheat bran.
固态发酵（SSF）已成为一种有效的麦麸增值方法，具有降低成本、减少用水量和提高产品质量等优点。在本研究中，使用[具体物质未给出]对麦麸进行发酵，以评估固态发酵过程中可溶性膳食纤维的提取率、蛋白酶和淀粉酶的活性以及麦麸的物理化学特性。研究结果表明，在水分含量为55%的条件下发酵120小时后，可溶性膳食纤维的产量达到最大值。同时，蛋白酶活性在水分含量为45%、发酵120小时后达到峰值，而淀粉酶活性在水分含量为55%、发酵96小时后达到最大值。微观结构结果表明，在水分含量为55%的条件下发酵144小时后，大部分淀粉颗粒降解，麦麸外层呈现光滑状态。此外，发酵后的麦麸总酚含量显著增加，在水分含量为55%时，96小时达到峰值。黄酮类化合物含量在水分含量为55%、发酵72小时后也达到最大值。在不同水分含量和发酵时间条件下，发酵麦麸中烷基间苯二酚的含量变化不大，这与pH值的变化一致。在水分含量为55%、发酵96小时后，DPPH自由基清除率最佳。在水分含量为55%、发酵120小时后，ABTS自由基清除率、羟基自由基清除率和还原能力最佳。这些发现表明，使用[具体物质未给出]对麦麸进行固态发酵的最佳条件是将水分保持在55%，这表明该方法对提高麦麸价值是有效的。
