茯茶“金花”菌发酵豆粕转化大豆异黄酮苷元的研究  

Transformation of soybean isoflavone aglycones from soybean meal fermented by Aspergillus chevalieri JH-4 of Fu tea

作　　者：上官修蕾 顾秋亚[1] 余晓斌[1] SHANGGUAN Xiulei;GU Qiuya;YU Xiaobin(School of Biotechnology,Jiangnan University,The Key Laboratory of Industrial Biotechnology,Ministry of Education(Jiangnan University),Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院,工业生物技术教育部重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2021年第16期141-146,共6页Food and Fermentation Industries

基　　金：国家轻工技术与工程一流学科自主课题资助(LITE2018-11)。

摘　　要：研究了分离自安化茯茶的不同“金花”菌对豆粕中大豆异黄酮糖苷的转化能力,采用高效液相色谱法测定发酵豆粕中大豆异黄酮糖苷以及苷元含量,以此为指标,结合糖苷转化率筛选出1株最优转化菌株谢瓦曲霉JH-4,并对菌株谢瓦曲霉JH-4液态发酵豆粕产大豆异黄酮苷元的条件进行了研究。结果表明,最适发酵条件为:豆粕添加量12%(质量分数),接种量8%,发酵温度30℃,发酵时间72 h。在此条件下大豆苷转化率为91.40%,染料木苷转化率为99.58%,大豆素从35.75μg/mL增至292.94μg/mL,染料木素从30.58μg/mL增至309.82μg/mL,分别比发酵前提高8.19和10.13倍。In this study,the ability of different"Jinhua"strains isolated from Anhua Fu tea to transform soybean isoflavone glycosides in soybean meal was investigated.The content of soybean isoflavone glycosides and aglycones in fermented soybean meal was determined by high-performance liquid chromatography.The optimal transforming strain,Aspergillus chevalieri JH-4,was selected based on the glycoside conversion ratio and aglycones content.The conditions of soybean meal fermentation for soybean isoflavone aglycone by A.chevalieri JH-4 were studied.The optimum fermentation conditions were as follows:substrate mass concentration 12%,inoculum volume 8%,30℃,fermentation time 72 h.Under these conditions,the transformation ratio of daidzin was 91.40%,and the transformation ratio of genistin was 99.58%,the content of daidzein increased to 292.94μg/mL,and the content of genistein increased to 309.82μg/mL,which were 8.19 and 10.13 times higher than those before fermentation.

关 键 词：大豆异黄酮苷元 微生物转化 茯茶 金花菌 

分 类 号：TS229[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]