玉米灵芝菌粮营养成分及加工特性变化研究

doi:10.19586/j.2095-2341.2020.0150

生物技术进展 ›› 2021, Vol. 11 ›› Issue (3): 322-329.DOI: 10.19586/j.2095-2341.2020.0150

玉米灵芝菌粮营养成分及加工特性变化研究

雷彤彤¹,王丽花¹,吴元元²,陈妍菲³,唐选明^1*

1.中国农业科学院农产品加工研究所，北京 100193；

2.山东惠民齐发果蔬有限责任公司，山东滨州 256600；

3.汉中三道中瑞生态农业科技有限公司，陕西汉中 723000

收稿日期:2020-11-16 出版日期:2021-05-25 发布日期:2021-03-04
通讯作者: 唐选明 E-mail: tangxuanming@caas.cn
作者简介:雷彤彤 E-mail: 695353937@qq.com
基金资助:
国家重点研发计划重点专项(2018YFD0400200)；河南省重大公益专项（201300110200）。

Study on Changes of Nutritional Components and Processing Characteristics of Ganoderma lucidum Fermented Corn

LEI Tongtong, WANG Lihua, WU Yuanyuan, CHEN Yanfei, TANG Xuanming

1.Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China;

2.Shandong Huimin Qifa Fruit and Vegetable Co., Ltd., Shandong Binzhou 256600, China;

3.Hanzhong Sandaozhongrui Ecological Agriculture Technology Co., Ltd., Shaanxi Hanzhong 723000, China

Received:2020-11-16 Online:2021-05-25 Published:2021-03-04

摘要/Abstract

摘要： 玉米作为主要的杂粮谷物，营养价值高，维生素、膳食纤维等含量丰富，可以预防多种亚健康疾病，受到市场追捧。但是玉米粉营养结构不均衡、加工性差，限制其应用。有研究表明，微生物发酵技术可以改善谷物的营养成分、大分子物质结构和加工特性。基于此，利用灵芝固态发酵玉米，得到玉米灵芝菌粮（简称菌粮），从营养成分、大分子物质结构和加工特性3个方面对其进行评价。结果显示，与未发酵玉米相比，菌粮中碳水化合物、蛋白质含量分别提高了748%、28.00%，且蛋白质的氨基酸评分提高，而脂肪含量降低了52.56%；维生素C、核黄素和烟酸含量均显著提高（P<0.05），分别提高了56.19%、73.91%和20.27%，且玉米中缺乏的硫胺素在菌粮中被检测到；菌粮中各类淀粉和纤维的含量也发生了显著变化（P<0.05），淀粉、支链淀粉含量分别降低了11.17%、34.70%，直链淀粉含量提高了26.66%，粗纤维、不溶性膳食纤维含量分别降低了21.07%、21.47%，可溶性膳食纤维含量提高了13.57%；菌粮粉粘度降低，水溶性指数提高，吸水性指数和溶胀力降低；此外，与灵芝子实体相比，菌粮中灵芝三萜和灵芝酸含量均显著提高（P<0.05），分别为灵芝子实体的1.68和2.07倍。灵芝固态发酵玉米得到的玉米灵芝菌粮，营养结构更加均衡，功能活性提高，具有更高的营养价值；大分子物质结构发生改变，加工特性得到改善，冲调特性更好。研究结果为食用菌发酵改良谷物特性的研究提供了参考和指导。

关键词: 菌粮, 玉米, 灵芝, 营养成分, 加工特性

Abstract: As the main coarse cereals, corn has high nutritional value, rich in vitamins and dietary fiber, which can prevent a variety of sub-health diseases and is favored by the market. However, the unbalanced nutritional structure and poor processability of corn flour limit its application. Studies have shown that microbial fermentation technology can improve the nutritional composition, macromolecular structure and processing characteristics of grains. Based on this, corn was used as a solid medium fermented by Ganoderma lucidum to obtain the G. lucidum fermented corn (GFC), refer to as fungus fermented cereal (FFC) in this research, and the nutritional composition, macromolecular structure and processing characteristics of FFC were evaluated. The results showed that compared with unfermented corn, the contents of carbohydrate and protein in FFC increased by 7.48% and 28.00%, respectively, and the amino acid score of protein increased, while the fat content decreased by 5256%. The contents of vitamin C, riboflavin and nicotinic acid increased significantly (P<0.05), by 56.19%, 73.91% and 20.27%, respectively, and thiamine, which was deficient in corn, was detected in FFC. The contents of starch and fiber in FFC also changed significantly (P<0.05), starch and amylopectin decreased by 11.17% and 34.70%, amylose increased by 26.66%, crude fiber and insoluble dietary fiber decreased by 21.07% and 21.47%, and soluble dietary fiber increased by 13.57%. The viscosity of FFC powder decreased, the water solubility index increased, and the water absorption index and swelling power decreased. In addition, compared with the fruiting body of G. lucidum, the contents of G. lucidum triterpenes and ganoderic acid in the FFC were significantly increased (P<0.05), which were 1.68 and 2.07 times of those of G. lucidum fruiting body, respectively. The GFC obtained by G. lucidum solid-state fermentation of corn had more balanced nutritional structure, improved functional activity and higher nutritional value. Compared with corn, the macromolecular substances structure of GFC was changed, the processing characteristics were improved, as well as the blending characteristics. The results provided reference and guidance for the study of improving grain characteristics by edible fungi fermentation.

Key words: fungus fermented cereal, corn, Ganoderma lucidum, nutritional components, processing characteristics

雷彤彤,王丽花,吴元元,陈妍菲,唐选明. 玉米灵芝菌粮营养成分及加工特性变化研究[J]. 生物技术进展, 2021, 11(3): 322-329.

LEI Tongtong¹, WANG Lihua¹, WU Yuanyuan², CHEN Yanfei³, TANG Xuanming^1*. Study on Changes of Nutritional Components and Processing Characteristics of Ganoderma lucidum Fermented Corn[J]. Curr. Biotech., 2021, 11(3): 322-329.

[1]	肖克, 周晓今, 陈茹梅, 逄森. 玉米中ClassⅠ和ClassⅡ NAS蛋白之间的BiFC互作研究[J]. 生物技术进展, 2022, 12(5): 728-736.
[2]	刘婷婷, 仝涛, 黄昆仑. 转基因玉米的研究进展和食用安全性评价[J]. 生物技术进展, 2022, 12(4): 523-531.
[3]	党星, 郅斌伟, 曹克浩, 刘婷婷, 陈飚, 丁远杰. 转基因玉米生物育种技术的专利分析及产业发展建议[J]. 生物技术进展, 2022, 12(4): 614-622.
[4]	温洪涛, 杨洋, 丁一佳, 苑冉, 张瑞英, 徐志远, 梁晋刚. 抗虫玉米CM8101定性检测方法的建立[J]. 生物技术进展, 2022, 12(2): 248-255.
[5]	袁钰涵, 樊佳丽, 杨文竹, 陈茹梅. 3个玉米黄叶突变体的光合特性研究[J]. 生物技术进展, 2022, 12(1): 75-82.
[6]	甄珍, 窦迎港, 刘晓兰. 玉米蛋白粉DNA提取方法比较研究[J]. 生物技术进展, 2022, 12(1): 99-104.
[7]	李树磊, 徐妙云, 郑红艳, 王磊. CRISPR/Cpf1单碱基编辑系统的构建及应用[J]. 生物技术进展, 2021, 11(6): 732-740.
[8]	任雯,杨海侠,陈立柱,李雨峰,刘亚. 核酸层析法转基因快速检测体系的建立及应用[J]. 生物技术进展, 2020, 10(6): 680-687.
[9]	温洪涛,杨洋,丁一佳,苑冉,张秀杰,张瑞英. 耐除草剂玉米G1105E-823C定性检测方法[J]. 生物技术进展, 2020, 10(6): 688-695.
[10]	武文艳,刘新香,周秒依,刘金香,刘亚. 转基因玉米2A-5特异性PCR方法的建立[J]. 生物技术进展, 2020, 10(4): 363-370.
[11]	王亚丽,邓德祥,王益军,. 玉米G蛋白研究进展[J]. 生物技术进展, 2019, 9(1): 1-5.
[12]	崔凤超,王平喜,刘小刚,邹枨. 基于混池测序的抗玉米灰斑病QTL定位[J]. 生物技术进展, 2018, 8(4): 317-323.
[13]	姜志磊,周琳,武奉慈,宋新元. 玉米扩展蛋白Expansin基因家族定位及基因表达模式分析[J]. 生物技术进展, 2018, 8(1): 34-40.
[14]	张欣,董玉凤,王旭静,王志兴. 抗虫耐除草剂转基因玉米SW-1目标性状测试及多重PCR检测[J]. 生物技术进展, 2017, 7(4): 296-303.
[15]	边文海,刘成程,李倩,王超展,边六交. 玉米微孔淀粉制备止血剂研究[J]. 生物技术进展, 2017, 7(4): 320-326.

玉米灵芝菌粮营养成分及加工特性变化研究

Study on Changes of Nutritional Components and Processing Characteristics of Ganoderma lucidum Fermented Corn

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价