酵母菌和乳酸菌复合发酵木瓜酵素生物活性分析  

Analysis of Bioactivity of Papaya Enzyme by Yeast and Lactobacillus Compound Fermentation

作　　者：曾莉 赵治巧 樊睿 万玉军[2] 王刚[2] 唐自钟[1] 布同良[1] 陈惠[1] 罗丽娟 Zeng Li;Zhao Zhiqiao;Fan Rui;Wan Yujun;Wang Gang;Tang Zizhong;Bu Tongliang;Chen Hui;Luo Lijuan(College of Life Science,Sichuan Agricultural University,Yaan,625014;Sichuan Food Fermentation Industry Research and Design Institute,Chengdu,611130)

机构地区：[1]四川农业大学生命科学学院,雅安625014 [2]四川省食品发酵工业研究设计院,成都611130

出　　处：《基因组学与应用生物学》2021年第3期1122-1129,共8页Genomics and Applied Biology

基　　金：四川省科技厅重点研发项目(2019YFG0154);四川省科技厅应用基础(重点)研发项目(2019YJ0549)共同资助。

摘　　要：为了获得木瓜酵素生物活性的相关情况,本研究从木瓜酵素化学成分含量、功效酶活力和抗氧化活性3个方面进行探究。结果显示,总糖、总酚、总黄酮和蛋白质的含量分别为(3090.00±193.25)、(161.67±4.62)、(55.00±1.00)、(134.67±1.15)mg/L;淀粉酶、脂肪酶、蛋白酶和总超氧化歧化酶(T-SOD)活力分别为(0.09±0.026)、(7.11±1.08)、(0.64±0.127)、(67.68±2.244)U/mL。木瓜酵素对1,1-二苯基-2-三硝基苯肼(DPPH)自由基、羟基自由基和超氧阴离子自由基的IC50值分别为6.70%、28.91%、42.30%,其总抗氧化能力为(30.12±0.167)U/mL。本研究旨在完善对木瓜酵素的认知,推进果蔬酵素产业的发展。The study aimed to obtain the relevant information on the biological activity of papaya enzyme,from the chemical composition content,efficacy enzyme activity and antioxidant activity of papaya enzyme.The results showed that the contents of total sugar,total phenol,total flavonoids and protein of papaya enzyme were(3090.00±193.25),(161.67±4.62),(55.00±1.00),(134.67±1.15)mg/L,respectively.The enzyme activities of amylase,lipase,protease and total superoxide dismutase(T-SOD)of papaya enzyme were(0.09±0.026),(7.11±1.08),(0.64±0.127),(67.68±2.244)U/mL,respectively.The IC50 value of papaya enzyme to 1,1-diphenyl-2-picrylhydrazyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH)radical,hydroxyl radical and superoxide anion radical were 6.70%,28.91%and 42.30%,respectively.The total antioxidant activity of papaya enzyme was(30.12±0.167)U/mL.The development of this research will improve the recognition of papaya enzyme and promote the development of the fruit and vegetable enzyme industry.

关 键 词：木瓜酵素 化学成分 功效酶 抗氧化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]