Production and characterization of okara dietary fiber produced by fermentation with Monascus anka

被引:90
作者
Sun, Congcong [1 ]
Wu, Xuefeng [1 ,2 ]
Chen, Xiaoju [3 ]
Li, Xingjiang [1 ,2 ]
Zheng, Zhi [1 ,2 ]
Jiang, Suwei [1 ]
机构
[1] Hefei Univ Technol, Sch Food Sci & Engn, Hefei 230009, Anhui, Peoples R China
[2] Hefei Univ Technol, Key Lab Agr Prod Proc Anhui Prov, Hefei 230009, Anhui, Peoples R China
[3] Chaohu Univ, Coll Chem & Mat Engn, Hefei 238000, Anhui, Peoples R China
基金
国家重点研发计划; 中国国家自然科学基金;
关键词
Monascus anka; Okara; Dietary fiber; Monascus pigments; Citrinin; SOLID-STATE FERMENTATION; PHYSICOCHEMICAL PROPERTIES; MONACOLIN-K; STRUCTURAL CHARACTERISTICS; ANTIOXIDANT ACTIVITIES; CITRININ PRODUCTION; ASPERGILLUS-ORYZAE; PIGMENT; PURPUREUS; POLYSACCHARIDE;
D O I
10.1016/j.foodchem.2020.126243
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Okara dietary fiber was prepared by liquid fermentation with Monascus anka (M. anka). Infrared spectra results indicated that there were more oligosaccharides because of the hydrogen bond cleavage of the polysaccharides in okara Monascus dietary fiber (OMDF). Scanning electron microscopy and X-ray analyses showed that the structures of OMDF were altered as compared to that of the control. The UV-visible spectrum of the M. anka seed broth (MSB) contained three absorption peaks corresponding to red, orange, and yellow pigments, which were present in equal quantities. The concentration of citrinin in MSB and Monascus okara fermentation broth was 0.980 ppm and 0.940 ppm, respectively. After fermentation, the soluble OMDF content in OMDF was 7.7 g/100 g, which was 1.79 times of that in the control. Further, the water holding capacity, oil holding capacity, and swelling capacity of OMDF increased significantly, while the water retaining capacity decreased slightly. Hypothesis: This study was aimed at investigating the effect of liquid fermentation of M. anka on okara. After fermentation, the dietary fiber structure may change and the functional properties may be improved.
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收藏
页数:6
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