碳水化合物酶协同发酵对脱脂薏米水提取液营养品质的影响  

Effects of Fermentation with Carbohydrase Addition on Nutrition Value of the Defatted Adlay Water Extract

作　　者：徐磊 戴玉淇 王心 许欢 高珊 陈晓明 Xu Lei;Dai Yuqi;Wang Xin;Xu Huan;Gao Shan;Chen Xiaoming(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huaian 223003)

机构地区：[1]淮阴工学院生命科学与食品工程学院,淮安223003

出　　处：《中国粮油学报》2021年第5期142-148,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金(31801581);江苏省研究生科研与实践创新计划(SJCX20_1340)。

摘　　要：以脱脂薏米为原料,研究了木聚糖酶、纤维素酶、果胶酶和葡聚糖酶协同干酪乳杆菌发酵对脱脂薏米水提取液pH、可滴定酸(TTA)、游离氨基酸、多肽、多酚、抗氧化活性以及酪氨酸酶和黄嘌呤氧化酶抑制活性的影响。结果表明,与单独发酵相比,碳水化合物酶协同发酵后脱脂薏米水提取液的游离氨基酸和多肽含量显著增加(P<0.05)。协同发酵后水提取液总酚含量达到88.75~102.91μg GAE/mL,较单独发酵组增加了8.03%~25.27%(P<0.05)。抗氧化实验显示,协同发酵较单独发酵显著增强了水提取液的FRAP和ABTS^(+)·清除能力(P<0.05)。此外,协同发酵可显著提高水提取液的酪氨酸酶和黄嘌呤氧化酶抑制活性(P<0.05)。综合比较,葡聚糖酶较其他3种酶更有利于提高水提取液的营养品质。In this paper,defatted adlay was fermented by Lactobacillus casei with xylanase,cellulase,pectinase and glucanase addition,respectively,and the changes in pH,titratable acid(TTA),free amino acid,peptide,phenolic,antioxidant activity,tyrosinase and xanthine oxidase inhibitory activities of the defatted adlay water extract after fermentation were evaluated.The results showed that the contents of free amino acids and peptide in the defatted adlay water extract weresignificantly increased by fermentation with enzyme additionin comparison to single fermentation(P<0.05).After fermentation with enzyme addition,the total phenolic content of water extract reached 88.75~102.91μg GAE/mL,which was 8.03%~25.27% higher than that of the single fermentation group(P<0.05).Antioxidant experiments showed that the FRAP and ABTS^(+)scavenging activity of water extract(P<0.05)was significantly enhanced by fermentation with enzyme addition.In addition,the inhibitory activities of tyrosinase and xanthine oxidase were significantly increased by fermentation with enzyme addition(P<0.05).Compared with the other three enzymes,glucanase improved the nutrition value of the water extract better.

关 键 词：碳水化合物酶 协同发酵 薏米 水提取液 营养品质 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]