Abstract
Trichoderma viride was utilized to ferment the defatted rice bran (DRB), and soluble dietary fiber was prepared before and after fermentation, named as B-SDF and F-SDF, respectively. Optimum fermentation conditions for yield of F-SDF were determined using response surface methodology (RSM). The yield of F-SDF was significantly increased from 10.5 (w/w, %) to 33.4 (w/w, %) under the optimal conditions (inoculum size = 10%, pH = 5.8 and time = 41 h). Fourier transform infrared spectroscopy (FTIR) demonstrated that both B-SDF and F-SDF had typical characteristics of the infrared spectrum of polysaccharides, and X-ray diffraction (XRD) revealed they were mainly substances of amorphous structure. In addition, F-SDF showed looser structure by scanning electron microscopy (SEM) analysis, increased molecular weight by high-performance gel permeation chromatography (HPGPC) analysis, and more complex monosaccharide composition by high-performance anion exchange chromatography (HPAEC) analysis. Furthermore, functional properties analysis showed that F-SDF exhibited higher water-holding capacity (WHC), oil-holding capacity (OHC), water solubility (WS) and cholesterol absorption capacity (CAC) than B-SDF. In summary, the present study suggested that SDF from defatted rice bran obtained through Trichoderma viride fermentation has a higher potential to be used as a functional ingredient in foods.
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