植物乳杆菌发酵玉米低聚肽乳饮料的研制  

Development of a fermented corn oligopeptides dairy beverage enrichedγ-Aminobutyric Acid(GABA)

作　　者：李婷[1] 任欢[1] 满朝新[2] 赵思雨[1] 张立冬[1] 李理[1] 刘少敏[1] 姜毓君[1,2] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]东北农业大学国家乳业工程技术研究中心,哈尔滨150030

出　　处：《中国乳品工业》2015年第9期51-53,共3页China Dairy Industry

基　　金：国家高技术研究发展计划(863计划)课题(2011AA100902);国家自然科学基金项目(31171718);黑龙江省杰出青年基金项目(JC201415);黑龙江省院所创新能力提升专项计划项目(YC13D005)

摘　　要：γ-氨基丁酸(GABA)具有降压、降血糖、抗癌等益生功能。玉米低聚肽(CP)作为一种生物活性肽一方面富含产GABA的发酵底物谷氨酸,另一方面可以通过抑制血管紧张素转移酶(ACE)起到降血压的作用。本研究利用酶解法制备玉米低聚肽,并以其为基质经植物乳杆菌NDC75017进行发酵,开发一种富含GABA的乳酸菌饮料。实验利用反向液相色谱法(RP-HPLC)检测发酵液中GABA的含量,利用酶解法制备玉米肽。并对玉米肽的脱苦工艺进行了初探,最后选用β-环糊精包埋苦味肽。得出GABA的产量最高为16 mg/100 m L,且饮料口感状态优良。产品在4℃贮藏21 d后GABA维持在14 mg/100 m L以上,活菌数(对数值)维持在7.0 m L-1以上。Gamma-aminobutyric acid （GABA） has various physiological functions, such as hypotensive, hypoglycemic and anticancer activities. Corn oligopeptides （CP） as a bioactive peptides, can not only provide glutamic acid as the material to produce GABA, but also has,the ability to decrease blood pressure by inhibiting angiotensin I-converting enzyme （ACE）. This study selected CP as the basis to be fermented by LactobaciUus plantarum NDC75017, and develop a yogurt-like beverage with high nutritive value, which enriched GABA. The concentrations of GABA in the fermentation supematant was determined using reversed-phase high performance liquid chromatography （R.P-HPLC）, and hydrolyzed corn gluten meal to CP using alkali protease. Primary research about debittering of CP was also Carried out. Finally, we coated bitter peptides with β -cyclodextrin. The resuks showed the highest content of GABA was reached 16 mg/100 mL. The viable counts of L. plantarum NDC75017 was over 7.0 log CFU/mL after storage for 21 days at 4 ℃ ,with more than 14 mg/100 mL of GABA.

关 键 词：Γ-氨基丁酸 植物乳杆菌NDC75017 玉米肽 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]