乳酸菌发酵黄浆水的抗氧化研究  

Antioxidant activities of Tofu whey fermented by lactic acid bacteria

作　　者：杜欣[1] 李理[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《中国酿造》2013年第7期24-27,64,共5页China Brewing

基　　金：广东省科技攻关项目(2011B020310004)

摘　　要：应用鼠李糖乳杆菌和嗜酸乳杆菌发酵豆腐黄浆水,分析了黄浆水和发酵黄浆水还原三价铁、清除DPPH和ABTS+自由基以及螯合二价铁的能力。结果表明,嗜酸乳杆菌发酵黄浆水的还原力最强,显著高于鼠李糖乳杆菌发酵的黄浆水和未发酵的黄浆水;经过发酵的黄浆水清除DPPH和ABTS+自由基的能力明显大于未发酵黄浆水,但是菌种和发酵时间影响不大;螯合二价铁的能力依次为鼠李糖乳杆菌发酵的黄浆水>嗜酸乳杆菌发酵的黄浆水>未发酵黄浆水,且延长发酵时间能提高其螯合二价铁的能力。This research discussed the antioxidant properities of unfermented and fermented tofu wheys. The antioxidant activities were examined by ferric reducing antioxidant power, scavenging effect on DPPH and ABTS, and chelating effect on ferrous. The results indicated that the tofu whey fer- mented by Lactobacillus acidophilus had the strongest reducing power among the tofu whey fermented by Lactobacillus rhatrmosus and the tofu whey itself. The fermented tofu whey had stronger scavenging effect on DPPH and ABTS than unfermented soybean whey, but there were no significant difference between strains and fermentation time. The order of chelating effect on ferrous was followed by： tofu whey fermented by Lactobacillus rhamnosus 〉 tofu whey fermented by Lactobacillus acidophilus 〉 unfermented tofu wheys, and the chelating power could be improved significantly by extending fermentation time. This research confirmed that both unfermented and fermented tofu whey all had antioxidant activities, which provid- ed a new direction for further using of tofu whey.

关 键 词：黄浆水 酸浆水 鼠李糖乳杆菌 嗜酸乳杆菌 抗氧化能力 

分 类 号：TS201.3[轻工技术与工程—食品科学]