藜麦酵素的制备工艺及活性  

The Preparation Technology and Activity of Quinoa Enzyme

作　　者：雨田 胡一晨[2] 彭镰心[2] 邹亮 赵钢[2] 孙佑玲 YU Tian;HU Yichen;PENG Lianxin;ZOU Liang;ZHAO Gang;SUN Youling(College of Medicine(School of Nursing),Chengdu University,Chengdu 610106;Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106;College of Pharmacy and Biological Engineering,Chengdu University,Chengdu 610106)

机构地区：[1]成都大学医学院(护理学院),成都610106 [2]成都大学农业农村部杂粮加工重点实验室,成都610106 [3]成都大学药学与生物工程学院,成都610106

出　　处：《食品工业》2020年第5期156-160,共5页The Food Industry

基　　金：农业农村部杂粮加工重点实验室国家杂粮加工技术研发分中心2018年度开放基金(2018CC6)。

摘　　要：为提升藜麦营养价值,增强藜麦功能活性,优化藜麦酵素发酵工艺,获得功能品质较好的藜麦酵素。以藜麦为主要原料,将高活性干酵母粉活化后与藜麦混合进行发酵。通过单因素试验考察接种量、发酵温度及发酵时间对藜麦酵素制备的影响,设计三因素三水平的正交试验,以藜麦酵素的脂肪酶活力和清除DPPH自由基能力为考察指标,优选制备藜麦酵素最佳条件。通过三因素三水平的正交试验,确定制备藜麦酵素的最佳条件为:发酵温度37℃、发酵时间48 h、接种量20%。试验表明,在此条件下制备而成的藜麦酵素脂肪酶活力可达67.76 U/mL, DPPH自由基清除率可达79.62%。在最佳条件下制备而成的藜麦酵素有良好降脂能力和抗氧化能力。In order to enhance the nutritional value of quinoa and the functional activity of quinoa, the fermentation process of quinoa enzyme was optimized, and the quinoa enzyme with good functional quality was obtained. The quinoa as the main raw material, mixed with the activated high-activity dry yeast powder for fermentation. The effects of inoculum size, fermentation temperature and fermentation time on the preparation of quinoa enzymes were investigated by single factor experiments. The orthogonal experiment of three factors and three levels was designed to investigate the lipase activity and DPPH free radical scavenging ability of quinoa enzymes. The optimal condition for the preparation of the quinoa enzyme was determined. The optimal condition for the preparation of quinoa enzymes by orthogonal experiment with three factors and three levels was fermentation temperature 37 ℃, fermentation time 48 h, and inoculum size 20%. Under such condition, the lipase activity of the quinoa enzyme prepared could reach 67.76 U/mL, and the DPPH free radical scavenging rate could reach 79.62%. The quinoa enzyme prepared under the optimal condition had good lipid-lowering ability and antioxidant capacity.

关 键 词：藜麦 酵素 发酵工艺 脂肪酶活力 抗氧化 

分 类 号：TQ925[轻工技术与工程—发酵工程]