影响泡菜发酵过程中SOD酶活性的因素研究  

Study on the Factors Influencing the Activity of SOD Enzyme in Pickle Fermentation

作　　者：罗潇 吕嘉栃 于鑫 LUO Xiao;LV Jia-li;YU Xin(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi＇an 710021,China)

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国调味品》2018年第9期30-35,共6页China Condiment

摘　　要：以保加利亚乳杆菌(Lactobacillus bulgaricus)、植物乳杆菌(Lactobacillus plantarum)、鼠李糖乳杆菌(Lactobacillus rhamnosus)、副干酪乳杆菌(Lactobacillus paracasei)以及乳双歧杆菌(Bifidobacterium lactis)为发酵菌种,以7种常见蔬菜为原料,研究了在泡菜发酵过程中影响SOD酶活的因素。并对SOD酶性质、邻苯三酚自氧化法检测SOD酶活力的最佳条件进行了初步研究。结果表明:不同发酵条件下,泡菜中SOD酶活性达到最大值的时间各不相同。25℃下,接种量、装料量改变时,在发酵时间内SOD酶活性总体呈先升高后降低的趋势,接种量为20%时,泡菜在发酵第4天SOD酶活性达到最大值95.75U/mL;装料量为60%时,在发酵第5天达到最大值101.52 U/mL;pH为5.0、温度为25℃时SOD酶活性较稳定,在检测时间内波动较小,不同浓度的Zn2+、Cu2+和Mn2+对SOD酶活性影响较小,Fe2+对SOD酶活性有较强的抑制作用;邻苯三酚自氧化法检测SOD酶活性的最佳条件为波长320nm,邻苯三酚浓度4.5mmol/L。With Lactobacillus bulgaricus,Lactobacillus plantarum,Lactobacillus rhamnosus,Lactobacillus paracasei and Bifidobacterium lactis as fermentative strains,7 kinds of common vegetables are used as the raw materials to study the factors affecting the SOD enzyme activity in the fermentation process of pickles.And the optimum conditions for detection of SOD enzyme activity,SOD enzyme properties by pyrogallol autoxidation method are studied.The results show that under different fermentation conditions,the maximum SOD activity in pickles varies.At 25 ℃,when the amount of inoculation and loading is changed,the activity of SOD enzyme increases firstly and then decreases with the fermentation time.When the inoculation amount is 20%,the activity of SOD enzyme reaches the maximum value of 95.75 U/mL at the 4 th day of fermentation.When the loading amount is 60%,the maximum value is 101.52 U/mL at the 5 th day of fermentation,pH is 5,and the activity of SOD enzyme is stable at the temperature of 25 ℃.Zn2＋,Cu2＋and Mn2＋have little influence on the activity of SOD,and Fe2＋has a strong inhibitory effect on the activity of SOD,and the optimum conditions for the detection of SOD enzyme activity by pyrogallol autoxidation method are wavelength of 320 nm and the concentration of pyrogallol of 4.5 mmol/L.

关 键 词：益生菌 泡菜 SOD酶 邻苯三酚自氧化法 发酵 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]