茯苓菌固态发酵小麦基质的成分变化

doi:10.3969/j.issn.1673-1689.2019.12.015

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茯苓菌固态发酵小麦基质的成分变化
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                        10.3969/j.issn.1673-1689.2019.12.015
                    
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Changes of Nutrient Components during Solid-State Fermentation by Poria cocos Using Wheat as Substrate

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以小麦基质为培养基，对茯苓固态发酵过程中的酶活力及营养成分进行测定。结果表明：发酵过程中，淀粉酶在20 d时达最高值，约为494.2 U/mL，随后基本保持稳定；木聚糖酶在20 d达1 073.2 U/mL，随后略有下降；纤维素酶随培养时间延长不断提升，40 d时达1 280.5 U/mL。与未发酵小麦相比，经发酵后的小麦中总糖质量分数明显下降，但还原糖、多糖、三萜的质量分数显著提升。茯苓菌可以通过酶的作用，利用小麦的营养成分，进而提升小麦的营养价值。

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Poria cocos was cultured on the solid medium using wheat as the sole substrate. The kinetic changes of extracellular enzyme activities and nutrient components were analyzed. The results showed that the amylase activity reached its maximum（494.2 U/mL） on the 20th day of the fermentation，which was maintained till the fermentation end. The highest xylanase activity of 1 073.2 U/mL appeared on the 20th day，and hereafter a slight decrease was observed. For the cellulase activity，there was an increase with cultivation time，and the maximum activity was up to 1 280.5 U/mL after 40 days cultivation. In comparison with the unfermented wheat，total sugar of fermented-wheat showed significant decrease，whereas the contents of reducing sugar，polysaccharide and triterpenoid were increased obviously. Hence，enzymatic catalysis of Poria cocos by solid-state fermentation could efficiently improve the nutrient value of wheat.

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李佳欢,林辉,金文松,张燎原,胡开辉.茯苓菌固态发酵小麦基质的成分变化[J].食品与生物技术学报,2019,38(12):103-109.

LI Jiahuan, LIN Hui, JIN Wensong, ZHANG Liaoyuan, HU Kaihui. Changes of Nutrient Components during Solid-State Fermentation by Poria cocos Using Wheat as Substrate[J]. Journal of Food Science and Biotechnology,2019,38(12):103-109.

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