Bioconversion of Wheat Bran with Agaricus blazei for Processing of Dietary Fiber
Wheat bran is a common used and well studied nature resource as dietary fiber. In recent decades, the attention has been focused on wheat bran arabinoxylan especially in processing techniques to decompose it for dietary fiber production. Instead of physiochemical and enzymatic methods, an innovative bioconversion technique for processing of wheat bran was conducted with culture of using edible fungi, Agaricus blazei Murill. The aim of this work was to understand the effect of the bioconversion on the decomposition of insoluble arabinoxylan by fungal metabolisms and the improvement of wheat bran dietary fiber in nutritive quality. Results showed that, comparing with wheat bran liquid (WLBlank), the total soluble arabinoxylan (TSAX) and protein (TSP) in corn-wheat bran medium with A. blazei incubation (AWCL) were reduced significantly from 12.72 to 037mg.mr and from 0.382 to 0.127mg·ml-1, respectively. Comparatively, the total soluble amino acid (TSAA) was significant doubled by adding wheat bran in medium for bioconversion (AWC) than it of by adding only wheat bran liquid (AWCL). This convinced the effect of bioconversion of wheat bran with A. blazei on stimulating the degradation of wheat bran in fungal metabolisms. It was in line with the results that observed from the solid fermentation of A. blazei in wheat bran medium (AWB-60 and AWB-120). In which, increased soluble dietary fiber content was in concomitant with decreased insoluble composition of wheat bran, that indicated the bioconversion of fibrous components in wheat bran.
wheat bran Agaricus blazei dietary fiber bioconversion arabinoxylan
Hengsheng Shen Junchen Chen Baosha Tang Pufu Lai Yibin Li
Agri-food Processing Research Center / Research Institute of Agri-engneering Technology Fujian Academy of Agricultural Sciences Fuzhou, Fujian, PRChina
国际会议
哈尔滨
英文
430-433
2012-06-16（万方平台首次上网日期，不代表论文的发表时间）