The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics

被引：14

作者：

Liu, Biao ^{[1
]}

Lu, Hongyun ^{[2
]}

Shu, Qin ^{[2
]}

Chen, Qihe ^{[2
]}

Wang, Jinling ^{[1
]}

机构：

[1] Northeast Forestry Univ, Sch Forestry, Harbin 150040, Peoples R China

[2] Zhejiang Univ, Dept Food Sci & Nutr, Hangzhou 310058, Peoples R China

来源：

JOURNAL OF FUNGI | 2022年 / 8卷 / 09期

关键词：

highland barley; Agaricus sinodeliciosus var; Chaidam; solid-state fermentation; nutritional enrichment; biological activity; ANTIOXIDANT PROPERTIES; BIOACTIVE COMPOUNDS; MUSHROOMS; L;

D O I：

10.3390/jof8090940

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

To enhance the nutritional value of highland barley (HB), this work investigated the effects of solid-state fermentation (SSF) by Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on nutrient content, phenolic components, antioxidant activities, and physicochemical characteristics of HB upon different pretreatments (germination, ultrasound and soaking). The results showed that germinated highland barley (GHB) exhibited higher levels of ergosterol (0.19 +/- 0.01 mg/g) in all fermentation groups. The content of beta-glucan was higher in the SSF-GHB, with an increase of 24.21% compared to the control. The content of total amino acids, dietary fiber, total phenols and flavonoids were higher in the fermentation HB pretreated by ultrasound, increasing respectively by 5.60%, 61.50%, 25.10% and 65.32% compared to the control group. In addition, the colonized HB exhibited excellent physicochemical characteristics, including increased water solubility index and decreased pasting characteristics. Herein, the nutritional value and the biological activities were enriched in the pretreated HB through SSF, indicating its potential application for nutrition-enriched functional foods.

引用

页数：16

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