产α-葡萄糖苷酶抑制剂菌株筛选及固态发酵条件优化  

Screening of the strain capable of producing α-glucosidase inhibitor and the optimization of solid fermentation

作　　者：朱运平[1,2] 袁佐云 李秀婷[1,2] 肖林 刘文清[1] 

机构地区：[1]北京市食品添加剂工程技术研究中心(北京工商大学),北京100048 [2]北京市食品风味化学重点实验室,北京100048 [3]中粮营养健康研究院,北京100020 [4]山东龙力生物科技股份有限公司,山东禹城251022

出　　处：《食品工业科技》2014年第3期151-154,159,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31101332);国家自然科学基金项目(31101350);北京高等学校"青年英才计划"项目(YETP1446);国家科技支撑计划项目(2011BAD24B01)

摘　　要：为了探索制备含有α-葡萄糖苷酶抑制剂的降血糖功能性食品的新方法，从传统发酵食品中筛选产α-葡萄糖苷酶抑制剂的菌株，以价廉的农产品加工副产物豆渣为原料，以α-葡萄糖苷酶抑制活性为考察指标，研究菌株固态发酵豆渣的发酵条件。结果表明：细菌5具有较好的产α-葡萄糖苷酶抑制剂能力；接种量及豆渣品种对α-葡萄糖苷酶抑制活性影响不明显，当接种量大于2％时，发酵豆渣提取液的α-葡萄糖苷酶抑制活性均在50％以上，不同品种的发酵豆渣α-葡萄糖苷酶抑制活性均在50％～57％之间；在豆渣含水量80％，初始pH6-8，发酵温度40℃的条件下发酵48h，发酵豆渣表现出较高的α-葡萄糖苷酶抑制活性。以细菌5发酵豆渣获得降糖功能食品，可以大大提高豆渣的利用价值，为降糖功能食品的开发利用开辟新途径。In order to investigate the new strategy of producing functional food with α-glucosidase inhibitor, the microorganisms capable producing a-glucosidase inhibitor were screened from Chinese traditional fermented foods.The results indicated that ：the effect of inoculation and okara variety on the α-glucosidase inhibitory activity of fermented okara was not significant.The a-glucosidase inhibitory activity was all over 50% as long as the inocula above 2%, and all the fermented okara with different okara variety were between 50% and 57%. Under the conditions of the okara water of 80%, initial pH6-8 ,temperature of 40℃,fermentation time of 48h,the extract of the fermented okara showed the high a-glucosidase inhibitory activity.These results suggested that the fermented okara with Bacillus 5 might be a potential functional food with a-glucosidase for diabetes in the future. This approach also offered a new strategy to enhance the value of okara and produce the functional food for hypoglycemic diabetes.

关 键 词：α-葡萄糖苷酶抑制活性 固态发酵 细菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]