共发酵对麦麸中可溶性戊聚糖、总酚、抗氧化活性及风味特性的影响
Impact of Co-Fermentation on the Soluble Pentosan, Total Phenol, Antioxidant Activity, and Flavor Properties of Wheat Bran.
作者信息
Chen Yan, Zhang Li, Chen Yifan, Wang Hongling, Ge Wenpei, Xue Zhanying, Cui Xinran, Wang Xin, Liao Aimei, Hu Yuansen, Liu Na
机构信息
School of Biological Engineering, Henan University of Technology, 100 Lianhua Street, Zhengzhou 450001, China.
Henan Provincial Key Laboratory of Grain Resources Conservation and Utilization, College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
出版信息
Microorganisms. 2025 Jul 1;13(7):1546. doi: 10.3390/microorganisms13071546.
Most wheat bran in China is used as animal feed due to its coarse taste. However, fermentation can degrade cellulose in wheat bran, improving its taste and flavor. The effects of co-fermentation with and on wheat bran remain unclear. In this study, we evaluated soluble pentosan, total phenol content, and antioxidant activity in co-fermented wheat bran. Following treatment, the soluble pentosan content was 6.03-fold higher than in raw bran. The total phenol content increased by 5.74-fold, and antioxidant activity was enhanced as well. The flavor profile of wheat bran co-fermented with and changed significantly, with alcohols and pyrazines increasing by 3- to 20-fold and aldehydes decreasing by 52.76%, resulting in a fruity, sweet, and nutty aroma. This study supports the comprehensive utilization of wheat bran and provides novel insights into improving its functionality and quality.
由于口感粗糙，中国的大多数麦麸都用作动物饲料。然而，发酵可以降解麦麸中的纤维素，改善其口感和风味。与[具体物质1]和[具体物质2]共同发酵对麦麸的影响仍不清楚。在本研究中，我们评估了共同发酵麦麸中的可溶性戊聚糖、总酚含量和抗氧化活性。处理后，可溶性戊聚糖含量比生麦麸高6.03倍。总酚含量增加了5.74倍，抗氧化活性也得到增强。与[具体物质1]和[具体物质2]共同发酵的麦麸风味特征发生了显著变化，醇类和吡嗪类增加了3至20倍，醛类减少了52.76%，产生了果香、甜味和坚果香气。本研究支持麦麸的综合利用，并为改善其功能和品质提供了新的见解。
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