米曲霉花生粕曲酶解制备抗氧化物的研究  

Preparation of antioxidant substances from peanut dregs with solid fermentation of Aspergillusoryzae by enzymatic hydrolysis

作　　者：阎欲晓[1] 许力丹 赵敏 杨旸 YAN Yu-xiao, XU Li-dan, ZHAO Min, YANG Yang(College of Life Science and Technology, Guangxi University, Nanning 53000)

机构地区：[1]广西大学生命科学与技术学院,南宁530004

出　　处：《食品科技》2018年第3期208-212,共5页Food Science and Technology

基　　金：国家自然科学基金项目(31660505);2017年度广西高等教育创优计划教学相关项目-优势特色专业项目

摘　　要：米曲霉在花生粕基质上固态发酵制曲,利用成曲中所含的复合酶系及添加商品纤维素酶共同水解曲料,获得了具有抗氧化活性的水解提取物。研究结果表明,纤维素酶的添加量为0.8%、固液比为1:40、提取温度为40℃、提取时间为2 h时,提取液具有较高的自由基清除能力。文章还研究了提取液中主要成分对抗氧化性能的影响。Using the peanut meal substrate as raw material, Koji was produced by solid-state fermentation of Aspergillusoryzae. The hydrolysis extracts with antioxidant activity were obtained by using the complex enzymes from Aspergillusoryzae and commercial cellulase. The results showed the optimum extract conditions as follows： amount of cellulase： 0.8%, solid-liquid ratio Koji to water： 1：40, extraction temperature 40 ℃, extraction time 2 h. The extracts had higher free radical scavenging capacity. The influence of the main components in the extract on the oxidation resistance was also studied.

关 键 词：花生粕曲 米曲霉 固态发酵 抗氧化活性 

分 类 号：TS261.12[轻工技术与工程—发酵工程]