不同豆类细菌型豆豉的功能性成分分析  

Functional Ingredients Analysis of Bacterial Lobster Sauce Fermented from Different Beans

作　　者：杨胜远[1] 韦锦[2] 

机构地区：[1]韩山师范学院生物学系,潮州521041 [2]韩山师范学院图书馆,潮州521041

出　　处：《生物技术通报》2014年第2期166-170,共5页Biotechnology Bulletin

基　　金：国家级星火计划项目(2011GA780022);韩山师范学院教授科研启动金项目(QD20110304)

摘　　要：对细菌型黄豆豆豉、黑豆豆豉、绿豆豆豉、豌豆豆豉、足豆豆豉、红豆豆豉和赤小豆豆豉的功能性成分进行了分析。结果显示,7种豆豉的水分含量均在45%-55%的范围内;黄豆豆豉、黑豆豆豉、豌豆豆豉和绿豆豆豉具有较强纤溶酶和酰胺酶活性,其中黄豆豆豉的纤溶酶和酰胺酶活力最高,分别为(149.07±6.63)IU/g和(120.07±0.39)U/g;7种豆豉都具有一定[DPPH·]清除能力,清除能力大小为黄豆豆豉>黑豆豆豉>绿豆豆豉>豌豆豆豉>足豆豆豉>红豆豆豉>赤小豆豆豉,黄豆豆豉[DPPH·]清除率达到(98.14±1.01)%;不同豆豉的酸可溶性多肽含量差异较大,黄豆豆豉为(82.79±3.14)mg/g,豌豆豆豉为(42.63±1.17)mg/g,其它5种豆豉的多肽含量均在25-29 mg/g之间;黄豆豆豉、黑豆豆豉、绿豆豆豉和豌豆豆豉的总游离氨基酸含量较高,分别达到了(38.89±2.27)mg/g、(32.91±1.13)mg/g、(27.80±0.79)mg/g和(34.12±1.57)mg/g,而其它3种豆豉的总游离氨基酸含量相对较低,仅为黄豆豆豉的1/2左右。功能性成分分析表明,黄豆是制备细菌型豆豉的最适原料。The functional ingredients of bacterial soybean lobster sauce（SLS）, black bean lobster sauce（BBLS）, mung bean lobster sauce（MBLS）, pea lobster sauce（PLS）, foot bean lobster sauce（FBLS）, red bean lobster sauce（RBLS）and red phaseolus bean lobster sauce（RPBLS）were investigated. The results indicated the moisture content of the seven kinds of lobster sauce was range 45% to 55%. SLS, BBLS, PLS and MBLS showed strong fibrinolysin activity and amylase activity. The fibrinolysin activity and amylase activity of SLS was（149.07±6.63）IU/g and（120.07±0.39）U/g respectively, which was the highest of the seven kinds of lobster sauce. All of the seven kinds of lobster sauce have DPPH free radical scavenging activity with the order of SLS BBLS MBLS PLS FBLS RBLS RPBLS. The DPPH free radical scavenging activity of SLS was 98.14±1.01%. There was great difference on the content of acid soluble polypeptides between the different kinds of lobster sauce. The content of acid soluble polypeptides of SLS and PLS was（82.79±3.14）mg/g and（42.63±1.17）mg/ g respectively, and the content of acid soluble polypeptides in the other five kinds of lobster sauce was rang 25 mg/g to 29 mg/g. The content of free amino acids of SLS, BBLS, MBLS and PLS was（38.89±2.27）mg/g（, 32.91±1.13）mg/g,（ 27.80±0.79）mg/g and（34.12±1.57）mg/ g respectively, however, the content of free amino acids of the other three kinds of lobster sauce was only about half of that of SLS. The functional ingredients analysis showed that soybean was the most suitable raw materials for lobster sauce.

关 键 词：豆豉 功能性成分 分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]