Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Brazilian Archives of Biology and Technology

Cristina Moreira Da Silveira¹  Eliana Badiale-furlong¹ 

[1] ,Universidade Federal do Rio Grande Departamento de Química Laboratório de Bioquímica de AlimentosRio Grande RS ,Brasil

关键词: functional properties;    solid-state fermentation;    defatted rice bran;    wheat bran;   

DOI  :  10.1590/S1516-89132009000600027

来源: SciELO

【 摘 要 】

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

【 授权许可】

CC BY-NC   
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