基于黑曲霉固态发酵的绿豆皮降解及理化特性提升机理

本试验研究了黑曲霉固态发酵对绿豆皮特性的影响,并对降解机理进行探究,结果表明黑曲霉固态发酵能有效提升绿豆皮制粉特性和功能特性,所得绿豆皮粉体积平均径减小8.53倍,比表面积增大32.46倍。阳离子交换能力、胆酸钠吸附能力及葡萄糖吸附能力均有明显提升,依次提升1.11倍、1.18倍和1.17倍。黑曲霉对绿豆皮的降解,先降解木质素与半纤维素，再降解纤维素。主要通过破坏纤维素、半纤维素及木质素的化学键,降解长链结构为短链结构,破坏结晶区结构,降低相对结晶度,进而破坏绿豆皮结构,使其变得疏松多孔,让绿豆皮易被粉碎为粒径更小、比表面积更大的粉体,具有更好的物质交换效率,提升绿豆皮的理化特性。

The mechanism of mung bean husk degradation and physicochemical characteristics improvement based on Aspergillus niger solid-state fermentation

In this experiment, the effect of Aspergillus niger solid-state fermentation on the characteristics of mung bean hull was studied, and the degradation mechanism was explored. The results showed that Aspergillus niger solid-state fermentation could effectively improve the pulverizing characteristics and functional characteristics of mung bean hull. The average volume diameter of mung bean hull powder decreased by 8.53 times, and the specific surface area increased by 32.46 times. The cation exchange capacity, sodium cholate adsorption capacity and glucose adsorption capacity were significantly increased by 1.11 times, 1.18 times and 1.17 times, respectively. The degradation of mung bean hull by Aspergillus niger mainly destroys the chemical bonds of cellulose, hemicellulose and lignin, degrades the long chain structure into a short chain structure, destroys the crystal structure, reduces the relative crystallinity, and then destroys the structure of mung bean hull, making it loose and porous, so that mung bean hull is easily crushed into powders with smaller particle size and larger specific surface area, which has better material exchange efficiency and improves the physicochemical characteristics of mung bean hull.