解淀粉芽孢杆菌发酵的3种水豆豉的营养成分、溶栓及抗氧化活性  

Nutrient Composition,Fibrinolytic and Antioxidant Activies of Three Kinds of Soybean Shuidouchis Fermented by Bacillus amyloliquefaciens

作　　者：骆珅 刘宏[1] 杨绍青[1] 闫巧娟[2] 吴珊 江正强[1] Luo Shen;Liu Hong;Yang Shaoqing;Yan Qiaojuan;Wu Shan;Jiang Zhengqiang(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083;College of Engineering,China Agricultural University,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]中国农业大学工学院,北京100083

出　　处：《中国食品学报》2021年第2期37-44,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十三五”国家重点研发计划项目(2018YFD0400404)。

摘　　要：用产纤溶酶的解淀粉芽孢杆菌CAUNDJ118制备黄豆、黑豆和双青豆3种水豆豉,对其营养成分、溶栓及抗氧化活性进行研究,结果表明:发酵后,3种水豆豉的总酚、总异黄酮类物质含量增加1.7~2.5倍,多肽及氨基酸态氮含量增加3.9~11.6倍。纤溶活性达86.5~102.5 FU/g干重,抗凝血活性IC50为0.27~0.36 mg/mL。DPPH自由基清除能力、ABTS清除能力和FRAP还原能力分别为6.8~15.5μmol TE/g干重,41.4~46.6μmol TE/g干重,8.7~13.6μmol Fe2+相当量/g干重。解淀粉芽孢杆菌CAUNDJ118发酵的3种水豆豉中,黑豆水豆豉具有最高的营养物质含量、溶栓及抗氧化活性,口感良好,豉香浓郁,具备开发成改善心脑血管疾病用功能食品的潜力。Three kinds of soybean Shuidouchis were fermented by Bacillus amyloliquefaciens CAUNDJ118,their bioactive substances,fibrinolytic and antioxidant activities were evaluated.The results indicated that the contents of total phenols and isoflavones of Shuidouchis increased by 1.7-2.5 times,the contents of peptide and amino acid nitrogen increased significantly by 3.9-11.6 times after fermentation.The fermented Shuidouchis by Bacillus amyloliquefaciens CAUNDJ118 had high fibrinolytic activities(86.5-102.5 FU/g freeze-dried powder)and high anticoagulant activities(IC50=0.27-0.36 mg/mL).In addition,they exhibited strong antioxidant activities with DPPH radical scavenging activities(6.8-15.5μmol TE/g freeze-dried powder),high ABTS radical scavenging activities(41.4-46.6μmol TE/g freeze-dried powder)and ferric-reducing antioxidant powers(8.7-13.6μmol Fe2+/g freeze-dried powder).Amongst,the Shuidouchi from black soybean fermented by Bacillus amyloliquefaciens CAUNDJ118 had the highest contents of nutrient composition,thrombolytic and antioxidant activities,favourable perfume and taste.It could be developed as a functional food which benefits for cardiovascular health.

关 键 词：水豆豉 溶栓活性 抗氧化活性 解淀粉芽孢杆菌 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]