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苦荞、燕麦和杏鲍菇酶解液发酵工艺优化及其抗氧化活性 预览

Optimization of fermentation process of enzymatic hydrolysate of buckwheat,oat and Pleurotus eryngii and its antioxidant capacity
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摘要 实验以苦荞、燕麦和杏鲍菇复合物的酶解液为原料,对植物乳杆菌和干酪乳杆菌的发酵工艺进行优化并对比酶解液发酵前后的体外抗氧化能力。在单因素实验的基础上,应用响应面研究接种量、接种比例和发酵时间对发酵基质中活菌数的影响,并对发酵前后还原力、DPPH·、羟自由基、超氧阴离子自由基清除率和总抗氧化能力进行了分析。结果表明,经过优化后,获得的最佳发酵工艺为:接种量4%、接种比例1∶1、时间10.8 h,在此工艺条件下活菌数为8.89 lg(cfu/m L)。发酵后还原力、DPPH·清除率、·OH清除率、O-2清除率和总抗氧化能力较发酵前分别提高了0.51、6.85%、43.19%、5.36%、18.29 U/m L。发酵后的苦荞、燕麦和杏鲍菇酶解液,其营养价值和保健功能更好。 The objective of this paper was to optimize the fermentation process of lactobacillus plantarum and lactobacillus casei with enzymatic hydrolysate of buckwheat,oat and pleurotus eryngii as raw material and compare the antioxidant capacity in vitro before and after fermentation. On the basis of single factor experiment,response surface methodology was used to study the effects of inoculation quantity,inoculation proportion and fermatation time on viable count in fermentation medium,and then the reducing power,scavenging ability of DPPH free radical,hydroxyl radical and superoxide anion,and total antioxidant capacity were analyzed before and after fermentation.The results showed that the best fermentation process was 4% inoculation quantity,1∶ 1 inoculation proportion and 10.8 h fermentation time. Under the conditions,viable count was 8.89 lg( cfu/m L). And antioxidant activity has improved after fermentation. Absorbance value of reducing power,scavenging capacity of DPPH free radical,hydroxyl free radical and superoxide anion and total antioxidant capacity have increased 0.51,6.85%,43.19%,5.36%,18.29 U/m L. Through the fermentation of enzymolysis liquid of buckwheat,oats and pleurotus eryngii,its nutrition value and healthy function were better.
作者 陈树俊 徐晓霞 胡洁 石玥 李乐 张君梅 李佳益 王翠莲 CHEN Shu-jun, XU Xiao- xia, HU Jie, SHI Yue, LI Le, ZHANG Jun- mei, LI Jia- yi, WANG Cui- lian ( College of Life Science, Shanxi University, Taiyuan 030006, China)
出处 《食品工业科技》 CSCD 北大核心 2018年第3期153-157,166共6页 Science and Technology of Food Industry
基金 富含优质蛋白(肽)核桃复合营养粉研制(201603D221033-1)
关键词 苦荞 燕麦 杏鲍菇 植物乳杆菌 干酪乳杆菌 发酵 抗氧化 buckwheat oat Pleurotus eryngii Lactobacillus plantarum Lactobacillus casei fermentation antioxidant
作者简介 陈树俊(1964-),男,本科,副教授,研究方向:食品新工艺与功能食品,E—mail:chenshujun515@163.com
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