Abstract：
Pear residue, a byproduct of pear juice extraction, is rich in soluble sugar, vitamins, minerals, and cellulose. This study utilized Monascus anka in liquid fermentation to extract dietary fiber (DF) from pear residue, and the structural and functional characteristics of the DF were analyzed. Soluble DF (SDF) content was increased from 7.9/100 g to 12.6 g/100 g, with a reduction of average particle size from 532.4 to 383.0 nm by fermenting with M. anka. Scanning electron microscopy and infrared spectroscopic analysis revealed more porous and looser structures in Monascus pear residue DF (MPDF). Water-, oil-holding, and swelling capacities of MPDF were also enhanced. UV-visible spectral analysis showed that the yield of yellow pigment in Monascus pear residue fermentation broth (MPFB) was slightly higher than that in the Monascus blank control fermentation broth. The citrinin content in MPFB and M. anka seed broth was 0.90 and 0.98 ug/mL, respectively. Therefore, liquid fermentation with M. anka improved the structural and functional properties of MPDF, suggesting its potential as a functional ingredient in food.
摘要：
梨残留物,梨汁提取的副产品，富含可溶性糖，维生素,矿物,和纤维素。本研究利用红曲液体发酵从梨渣中提取膳食纤维(DF),并对其结构和功能特性进行了分析。可溶性DF（SDF）含量从7.9/100g增加到12.6g/100g，通过用M.anka发酵,平均粒径从532.4nm减小到383.0nm。扫描电子显微镜和红外光谱分析显示，红曲梨残留物DF（MPDF）的结构更多孔，更松散。Water-,持油,MPDF的溶胀能力也增强。紫外可见光谱分析表明,红曲梨渣发酵液(MPFB)中黄色素的产量略高于红曲空白对照发酵液。MPFB和M.anka种子肉汤中的桔霉素含量分别为0.90和0.98ug/mL，分别。因此,M.anka液体发酵改善了MPDF的结构和功能特性,暗示了它作为食品中功能性成分的潜力。
