摘要
研究以豆渣为基质,加入1.0%乳酸调节酸度,进行米曲霉固态发酵,通过代谢所产生的β-葡萄糖苷酶使豆渣中异黄酮糖苷酶解为异黄酮苷元。结果表明,米曲霉经麸皮扩培接种到豆渣中,于30℃发酵4d后,豆渣提取物的抗氧化性增强。
As substrate of the solid state fermentation of aspergillus oryzae, the soybean residue acidity is adjusted by adding 1.0% lactic acid. The β-glucosidase produced by metabolism of aspergillus oryzae can hydrolyze isoflavone glucoside to isoflavone aglucone in the soybean residue. The results show that the fermentation of aspergillus oryzae inoculated into the soybean residues after amplificated culture with bran is at 30℃ for 4 days, it increases the antioxidative properties of extracts from soybean residue.
出处
《食品科技》
CAS
北大核心
2005年第5期80-82,共3页
Food Science and Technology
基金
安徽省教育厅自然科学基金项目(2004kj046)
关键词
豆渣
米曲霉
固态发酵
异黄酮
抗氧化性
soybean residue
aspergillus oryzae
solid state fermentation
isoflavone
antioxidative
