发酵酶解耦合法大豆苷元转化工艺  

Fermentation-enzymatic coupling method for daidzein transformation

作　　者：李笑梅[1] 向世新 杨春华[1] 马慧玲[1] 张娜[1] 

机构地区：[1]哈尔滨商业大学黑龙江省高校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2017年第19期118-124,共7页Science and Technology of Food Industry

基　　金：黑龙江省科技厅应用技术项目(GC13B203);黑龙江省高校科技创新团队建设计划项目(2010td04)

摘　　要：以市售大豆异黄酮粉为样品,选用产β-葡萄糖苷酶的LJ-Q2菌种与优化后的固定化β-葡萄糖苷酶进行耦合发酵,采用单因素、响应曲面法对耦合发酵条件进行优化,高效液相法(HPLC)测定大豆异黄酮苷元,考察耦合发酵条件对大豆苷元转化率的影响。研究结果如下:最优条件为温度54℃,耦合时间3 h,初始p H7,固定化酶添加量7%;大豆异黄酮苷元绝对质量13.76 mg,大豆异黄酮苷元转化率为76.8%。对大豆苷制备应用技术开发有参考价值。The commercially available soybean isoflavone powder was used as sample, LJ- Q2 strain with β- glucosidase was selected and coupled with optimized immobilized fl-glucosidase.The coupling conditions were optimized by single factor and response surface method. The content of soybean isoflavone glycoside was determined by high performance liquid chromatography（HPLC）.The effects of coupled fermentation conditions on the conversion of daidzein were investigated.The results of optimal conditions were as follows：temperature 54℃ , coupling time 3 h,initial pH7,innnobilized enzyme addition amount 7% .The absolute quality of soybean isoflavone aglycon was 13.76 mg,the conversion rate of soybean isoflavone aglycon was 76.8% ,application of technology development for soybeans glycosides had reference value.

关 键 词：固定化 耦合发酵 大豆苷元 转化率 

分 类 号：TS201.3[轻工技术与工程—食品科学]