米糠发酵产物抑制α葡萄糖苷酶的工艺优化  

Optimization of Inhibition ofα-Glucosidase by Rice Bran Fermentation Products

作　　者：赖晓桦 邓甜 胡经飞 陈德宁 吕明生 王淑军 LAI Xiaohua;DENG Tian;HU Jingfei;CHEN Dening;LV Mingsheng;WANG Shujun(Jiangsu Key Laboratory of Marine Bioresources and Environment,College of Marine Life and Fisheries,Jiangsu Ocean University,Lianyungang 222005,China;Co-Innovation Center of Jiangsu Marine Bio-industry Technology,College of Marine Life and Fisheries,Jiangsu Ocean University,Lianyungang 222005,China;Yancheng Kanglinda Bio-Tech Co.,Ltd.,Yancheng 224000,China)

机构地区：[1]江苏海洋大学海洋生命与水产学院,江苏省海洋生物资源与环境重点实验室,江苏连云港222005 [2]江苏海洋大学海洋生命与水产学院,江苏省海洋生物产业技术协同创新中心,江苏连云港222005 [3]盐城康林达生物科技有限公司,江苏盐城224000

出　　处：《食品工业科技》2021年第4期128-134,共7页Science and Technology of Food Industry

基　　金：国家重点研发项目(2018YFC0311106);江苏省研究生科研与实践创新计划(SJCX18_0948)。

摘　　要：本研究用枯草芽孢杆菌MK15对米糠进行发酵,发现其产物对α-葡萄糖苷酶的活性具有较强的抑制作用。通过单因素实验及响应面法对发酵条件进行了优化。结果表明,米糠发酵最优条件为:培养温度为35℃、时间为50 h、pH为8.0。在此条件下,米糠发酵物对α-葡萄糖苷酶的抑制率达到88.8%,比优化前提高了25.1%。通过扫描电镜和傅里叶红外光谱对抑制产物进行了初步表征,发现米糠发酵产物为含侧链的多糖类物质,脱水后可形成多孔块状结构。In this study,theα-glucosidase inhibitors were produced by rice bran fermentation of Bacillus subtilis MK15.In order to increase the yield ofα-glucosidase inhibitors,the fermentation parameters were optimized using single-factor experiments and response surface methodology.Results showed that,the optimal parameters were cultivation temperation 35℃,time 50 h,and pH8.0.Under the optimal conditions,the inhibitory rate ofα-glucosidase was 88.8%,which was 25.1%higher than before.The structure of purified fermentation products was characterized by scanning electron microscope and Fourier infrared chromatography and the fermentation products of rice bran were polysaccharides with side chains which could form bulk with small porous.

关 键 词：米糠 枯草芽孢杆菌 发酵产物 Α-葡萄糖苷酶抑制剂 响应面 多糖 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]