油菜蜂花粉的4种真菌发酵破壁酶活变化及营养分析  

Enzymatic Activities and Nutrition Analyses in Rape Pollen Wall Rupture via Fermentation with 4 Fungi

作　　者：曹红刚[1] 张政[1] 木华芬 周先艳[1] 赵风云[2,1] 

机构地区：[1]昆明理工大学食品安全研究院,昆明650500 [2]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《中国食品学报》2016年第1期258-263,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金地区基金项目(31560576);云南省教育厅基金项目(2014Y080)

摘　　要：以油菜蜂花粉为氮源,油菜蜂蜜为碳源,利用酵母、灵芝、杏鲍菇、羊肚菌发酵破壁,测定发酵液的花粉破壁率、酶活变化规律及发酵前后营养成分变化,结果表明：4种真菌都能使花粉破壁,破壁率为66.53%-79.10%,其中酵母菌的破壁率最高。花粉破壁主要与发酵过程中产生的羧甲基纤维素酶、蛋白酶、果胶酶有关。此外,微生物的菌体形态也影响花粉的破壁效果。发酵前后,4种发酵液的营养成分差异较大,氨基酸含量均显著降低,多糖含量均显著提高。灵芝发酵液粗蛋白含量显著提高,酵母发酵液中黄酮化合物含量显著降低。Rape bee pollens were fermented by 4 fungi（Saccharomyces cerevisiae, Ganoderma lucidum, Pleurotus eryngii and Morehella esculenta）, with rape bee pollen as nitrogen source and rape honey as carbon source. The brokenwall ratios of pollen, enzymatic activities and the change of nutritional ingredients before and after fermentation were determined. The results showed that 4 fungi all can make pollen wall rupture and the range of broken-wall ratio was66.53%-79.10%, in which the ratio of S. cerevisiae was the highest. CMCase, protease, and pectinase were involved in the wall rupture caused by fermentation, and mycelium morphology also affected broken-wall ratio of pollen. There were great different in nutritional ingredients of 4 fermentation broth after fermentation, which amino acid contents were all significantly decreased, and polysaccharide contents were all significantly increased. There were significantly increased in crude protein content of G. lucidum fermentation broth, while there were significantly decreased in flavonoid content of S.cerevisiae fermentation broth.

关 键 词：油菜蜂花粉 真菌 发酵 酶活 营养物质 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]