嗜热芽孢杆菌对美拉德反应的作用初探  

Study on Maillard Reaction by a Strain of Thermophilic Bacillus

作　　者：曹敬华[1] 方尚玲[1] 陈茂彬[1] 张明春 向苇 

机构地区：[1]发酵工程省部共建教育部重点实验室湖北工业大学生物工程学院,湖北武汉430068 [2]湖北白云边股份有限公司,湖北松滋434200

出　　处：《酿酒》2010年第6期55-58,共4页Liquor Making

基　　金：湖北省自然科学基金项目(2008CDB063);湖北工业大学博士启动基金(BSQD0910)

摘　　要：从白云边高温大曲中筛选到一株嗜热芽孢杆菌BG05,通过美拉德模式反应和除菌灭酶实验发现,BG05对美拉德反应有一定的促进作用,存在某种酶能够催化美拉德反应的进行。以麸皮为固体发酵培养基,研究外界条件对BG05促进美拉德反应的影响因素,结果表明:55℃高温发酵、8d的发酵时间、初始pH7.0、料液比1:0.7、接种量10%的外界条件能够更好的促进美拉德反应的进行,Fe3+对美拉德反应的发生有较明显的促进作用。The strain of thermophilic Bacillus named BG05 which isolated form the Baiyunbian high-temperature Daqu.The study on the mode of Maillard Reaction and the broth which was dealt with sterilization by membrane filtration and inactivation of enzyme showed that BG05 has certain promoter action to Maillard Reaction.There must be existence of some enzymes that catalyze the Maillard Reaction.Using wheat bran as solid culture medium,the influencing factors of extermal conditions on the strain of thermophilic Bacillus to promote Maillard Reaction was studied.The results indicated that the optimal fermentation conditions were as follows：fermentation temperature 55℃,fermentation time 8d,initial pH7.0,liquid ratio 1：0.7,inoculation level 10%.Fe3＋ can promote Maillard Reaction visibly than the other metal ions.

关 键 词：嗜热芽孢杆菌 美拉德反应 促进 影响因素 

分 类 号：TS264.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]