毛酸浆发酵过程中非酶褐变动力学研究  

Kinetic Study of Non-enzymatic Browning of Physalis pubescens L.during Fermentation

作　　者：朱丹[1] 李世燕[2] 牛广财[2] 王赢[2] 魏文毅[2] ZHU Dan LI Shi-yan NIU Guang-cai WANG Ying WEI Wen-yi(College of Life Science and technology, Heilongjiang Bayi Agricultural University, Daqing 163319, China Food College, Heilongjiang Bayi Agricultural University, Daqing 163319, China)

机构地区：[1]黑龙江八一农垦大学生命科学技术学院,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《现代食品科技》2017年第2期115-122,共8页Modern Food Science and Technology

基　　金：黑龙江八一农垦大学出国留学基金资助项目(BYND2014-X5);黑龙江八一农垦大学研究生创新科研项目(YJSCX2015-Y49)

摘　　要：以毛酸浆为原料,同时接入酵母菌和植物乳杆菌,在25℃、30℃和37℃条件下对其进行发酵,研究毛酸浆发酵过程中与非酶褐变有关的指标总多酚、还原糖、维生素C(Vc)、褐变度(BD)、5-羟甲基糠醛(5-HMF)、氨基酸态氮和色度(L*、a*、b*、?E)值的变化,分别用零级、一级和联合动力学模型分别对其进行拟合分析。结果表明,在25℃、30℃和37℃发酵条件下,用联合模型能更好解释5-HMF、褐变度、还原糖、Vc、总多酚、氨基酸态氮和?E的动态变化,联合模型拟合程度均优于一级模型和零级模型。同时,对发酵过程中5-HMF和BD这两项重要品质指标的回归分析表明,二者呈现良好的线性函数关系,说明5-HMF含量的变化可以预测其对应温度下的褐变程度。5-HMF积累反应活化能为36.299 k J/mol,非酶褐变色素物质的积累反应活化能为12.287k J/mol,表明非酶褐变反应速率非常大,毛酸浆发酵中很容易发生非酶褐变反应。Physalis pubescens L.was used as the raw material and fermentations were carried out at 25 ℃,30 ℃,and 37 ℃ with inoculation of both yeast and Lactobacillus plantarum.The changes in the non-enzymatic browning indices,-the content of total polyphenols,reducing sugar,vitamin C（Vc）,5-hydroxymethylfurfural（5-HMF）,and amino acid nitrogen,browning degree（BD）,and the color difference（L＊,a＊,b＊,ΔE）-during the fermentation were studied.The zero-order,first-order,and combined kinetic models were employed to fit the data.The results indicated that for the fermentations at 25 ℃,30 ℃,and 37 ℃,the combined kinetic model was better for describing the dynamic changes of all indices,including the content of 5-HMF,reducing sugar,Vc,total polyphenols,and amino acid nitrogen,BD,and ΔE,than the other two models.Furthermore,regression analysis showed that 5-HMF content and BD-the two important quality indices-had a very good linear relationship during the fermentation,which indicated that BD could be predicated by the 5-HMF content at the corresponding temperature.Meanwhile,the activation energies of 5-HMF and non-enzymatic browning material were 36.299 kJ/mol and 12.287 kJ/mol,respectively,which showed that the reaction rate of non-enzymatic browning was very fast and could easily occur during the fermentation of Physalis pubescens L.

关 键 词：毛酸浆 发酵 非酶褐变 动力学 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]