副干酪乳杆菌发酵提高羊骨酶解液体外抗氧化活性的研究  

Study of Lactobacillus paracasei fermentation of sheep bone enzymatic hydrolysate to improve its antioxidant activity in vitro

作　　者：庞丰平 霍乃蕊[2] Pang Fengping Huo Nairui(College of Food Science and Engineering, Shanxi Agricultural University, Taigu 030801, China College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801 , China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西农业大学动物科技学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2017年第2期126-129,共4页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：国家自然科学基金(31201347);山西省回国留学人员项目(2014-042)

摘　　要：[目的]通过乳酸菌发酵提高羊骨粉酶解液的体外抗氧化活性。[方法]用副干酪乳杆菌对羊骨粉的碱性蛋白酶酶解液进行发酵,对酶解液和发酵液的各项水解指标和体外抗氧化活性进行比较。[结果]酶解液经过发酵,水解度由31.25%提高到50.79%,提高了62.5%;Ca2+含量由1.25g·L^(-1)提高到2.75g·L^(-1),提高了120.00%;短肽含量由11.24g·L^(-1)提高到19.83g·L^(-1),提高了76.42%;羟脯氨酸含量由2.13g·L^(-1)提高到3.25g·L^(-1),提高了52.58%。经测定DPPH清除率由39.63%提高到43.75%;对羟自由基和超氧阴离子的清除率分别由44.12%、52.09%提高到82.49%和71.82%。[结论]对酶解液发酵可进一步提高骨胶原蛋白的水解度,增加短肽含量,并且能促进游离Ca^(2+)的释放,体外抗氧化活性也相应增强,研究结果为畜骨的高值利用和新型保健品的开发提供了实验支持。[Objective]The study was aimed to improve the in vitro antioxidant ability of sheep bone hydrolysate by fermentation with lactic acid bacteria.[Methods]The hydrolysate of sheep bone was firstly prepared by alkaline protease,then the resulted hydrolysate was fermented by Lactobacillus paracasei paracasei.Before and after fermentation,the related indices of hydrolyzing and in vitro antioxidant ability were determined.[Results]Through fermentation,the degree of hydrolyzing increased by 62.53 %from 31.25 %to 50.79 %;the level of free Ca^2＋ increased by 120.00 %from 1.25g·L^-1 to 2.75g·L^-1;the content of small peptides increased by 76.42 %from 11.24g·L^-1 to 19.83mg·mL^-1;the content of hydroxyproline increased by 52.58 % from 2.13g·L^-1 to 3.25g·L^-1.The scavenging ability for the free radical of DPPH increased from 39.63%to 43.75%;for,superoxide anion and hydroxyl radical,increased from 44.12 %,52.09 %to 82.49 % and 71.82 % respectively.[Conclusion]Fermentation can furtherly increase the degree of hydrolyzing,the level of small peptide and free Ca^2＋of the sheep bone hydrolysate,the in vitro antioxidant ability was also enhanced correspondingly.The result provides the experimental supporting for the development of new type healthy product and the high value apllication of animal bone.

关 键 词：羊骨酶解液 副干酪乳杆菌副干酪亚种 水解度 游离CA^2+ 体外抗氧化活性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]