马克斯克鲁维酵母产β-葡聚糖生物活性研究  

Biological Activity of β-glucans from Kluyveromyces marxianus

作　　者：陈成[1] 

机构地区：[1]江苏经贸职业技术学院,南京210007

出　　处：《食品工业》2016年第7期68-71,共4页The Food Industry

基　　金：江苏经贸职业技术学院院级课题"响应面法优化β-葡聚糖发酵工艺及性质研究(JSJM1402)"

摘　　要：以马克斯克鲁维酵母为发酵产β-葡聚糖为原料,研究β-葡聚糖的化学稳定性,以及其抑菌性和抗氧化活性。研究表明光照对马克斯克鲁维酵母产β-葡聚糖稳定性的影响较大,在强酸和强碱环境下,马克斯克鲁维酵母产β-葡聚糖不稳定,在pH 5~7范围内稳定。随着温度不断升高,马克斯克鲁维酵母产β-葡聚糖保存率不断下降。马克斯克鲁维酵母产β-葡聚糖对细菌、霉菌和酿酒酵母都有很强的抑制效果,其抗菌谱较宽。马克斯克鲁维酵母产β-葡聚糖对DPPH·,·OH和O_2^-·都有较强清除能力,随着马克斯克鲁维酵母产β-葡聚糖浓度的增加,其清除能力逐渐增强,明显高于对照组VC。Mainly discuss the biological activity of β-glucans from Kluyveromyces marxianus. Study the chemical stability of β-glucans, and its antimicrobial and antioxidant activity. The research shows that： light on Kluyveromyces marxianus produce influence on the stability of β-glucans, under the strong acid and strong alkali environment, Kluyveromyces marxianus β-glucans production is not stable, in the pH 5-7 within the scope of stability. With the temperature rising, Kluyveromyces marxianus to produce β-glucans survival rate is declining. Kluyveromyces marxianus to produce beta glucan against bacteria, fungi and saccharomyces cerevisiae has strong inhibition effect, its antibacterial spectrum is wide. Kluyveromyces marxianus to produce β-glucans on DPPH·, -OH and O2^- has strong ability to remove, as Kluyveromyces marxianus to produce increased concentration of β-glucans, its removal ability strengthens gradually, significantly higher than control control in VC.

关 键 词：马克斯克鲁维酵母 Β-葡聚糖 稳定性 抑菌 抗氧化 

分 类 号：TQ926[轻工技术与工程—发酵工程]