Fermention Of Residue Of Radix Puerariae To Produce Active Dietary Fibre By Medicinal Fungi

The residue of Radix puerariae was the byproduct in the process of producing starch, containing abundant isoflavone and dietary fibre.Generally,it was abandoned away to the excessive content of crude fibre. The paper compared two methods usinig to extract the content of total flavone by water and MeOH respectively. The results indicated that the mesuration to directly analyze the extracted solution by water was simple and precise. 72% and 75% sulfur acid were adopted to determine the content of lignin from fermented sample, found that the stability ,repetition,veracity of the second method was a little better. The analysis of the soluble dietary fibre could be disturbed by the mycelial protein. 1mL protein enzyme was added to eliminate disturbance of the mycelial protein. Research on the liquid and solid fermenting system revealed that the character and flavor of residue of Radix puerariae were changed in solid fermenting system.The flavone was reserved by solid fermentation and also inproved the production of dietary fibre.With soluble dietary fibre increasing 66.7%,and insoluble dietary fibre increasing 40%. Investigation on the influence of producing active dietary fibre in the process of fermentation by different medicinal fungi, indicated that the character and flavor of residue of Radix puerariae was prominently improved. The effect of fermenting the residue of Radix Puerariae by DS was the best.The flavor of the powder of the residue of Radix puerariae became more smooth.The content of flavone was increased. The fermenting characters of the residue of Radix puerariae from different sources were studied, the results indicated that the character and flavor was not affected by soureces. But the residue of Radix puerariae from GuangZhou and Enshi were good fermenting materials for medicinal fungi because of increased quantity of flavone. The orthogonal experiment showed that the optimal synthetic condition was inoculum15%(v/w),inoculum age 96h, fermenting temperature 37℃,fermenting interval 8days.The content of soluble dietary fibre in fermenting product attained 11.6%,which was twice of the content of the crude material. The content of flvone reached 6.13mg/g. The content of insoluble dietary fibre remained unchanged.The WHC of fermenting residue of Radix puerariae was raised from 0.4mL/g to 4.2mL/g ,10.5 times of that of the crude material,and SW raised from 1.65g/g to 2.8g/g, 1.7 fold of that of the crude material. Measuring the variations of content of the ligin,cellulose and hemicellulose in the process of fermenting residue of Radix puerariae by medicinal fungi, the results inferred that the decreasing of the crude fibre and the increasing of the mycelial dietary fibre could improve the flavor and character of the residue of Radix puerariae through degradation of hemicellulose .The content of soluble dietary fibre could be increased by the degradation of cellulose which increased SW and WHC of dietary fibre. The study provide a preliminary foundation to change the characterization of dietary fibre by microbe fermention and development of sanitarian medicine.