Okara dietary fiber was prepared by liquid fermentation with Monascus anka (M. anka). Infrared spectra results indicated that there were more oligosaccharides because of the hydrogen bond cleavage of the polysaccharides in okara Monascus dietary fiber (OMDF). Scanning electron microscopy and X-ray analyses showed that the structures of OMDF were altered as compared to that of the control. The UV-visible spectrum of the M. anka seed broth (MSB) contained three absorption peaks corresponding to red, orange, and yellow pigments, which were present in equal quantities. The concentration of citrinin in MSB and Monascus okara fermentation broth was 0.980 ppm and 0.940 ppm, respectively. After fermentation, the soluble OMDF content in OMDF was 7.7 g/100 g, which was 1.79 times of that in the control. Further, the water holding capacity, oil holding capacity, and swelling capacity of OMDF increased significantly, while the water retaining capacity decreased slightly. HYPOTHESIS: This study was aimed at investigating the effect of liquid fermentation of M. anka on okara. After fermentation, the dietary fiber structure may change and the functional properties may be improved.

中文翻译：

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安卡红曲发酵产生的豆渣膳食纤维的生产和表征。


以安卡红曲霉（M. anka）为原料，采用液体发酵法制备豆渣膳食纤维。红外光谱结果表明，豆渣红曲膳食纤维（OMDF）中的多糖由于氢键断裂而含有较多的低聚糖。扫描电子显微镜和 X 射线分析表明，与对照相比，OMDF 的结构发生了改变。 M. anka 种子肉汤 (MSB) 的紫外-可见光谱包含三个吸收峰，分别对应于红色、橙色和黄色色素，这些色素的存在量相等。 MSB和豆渣红曲发酵液中橘霉素的浓度分别为0.980 ppm和0.940 ppm。发酵后OMDF中可溶性OMDF含量为7.7g/100g，是对照的1.79倍。此外，OMDF的持水能力、持油能力和溶胀能力显着增加，而保水能力略有下降。假设：本研究旨在调查安卡液体发酵对豆渣的影响。发酵后，膳食纤维结构可能发生变化，功能特性可能得到改善。