黑曲霉发酵脱脂麦胚过程中抗氧化活性变化研究  

Changes of antioxidant activity during defatted wheat germ fermentation by Aspergillus niger

作　　者：冯军伟 刘世欣 段兰兰 侯银臣 董必辉 董得平 王晓飞 隋志方 FENG Junwei;LIU Shixin;DUAN Lanlan;HOU Yinchen;DONG Bihui;DONG Deping;WANG Xiaofei;SUI Zhifang(Henan Feitian Agricultural Development Stock Co.,Ltd.,Hebi 456750,China;College of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China;Hebi Inspection and Testing Center of Quality and Technology Supervision Bureau,Hebi 458000,China)

机构地区：[1]河南飞天农业开发股份有限公司,河南鹤壁456750 [2]河南牧业经济学院食品与生物工程学院,河南郑州450046 [3]鹤壁市质量技术监督检验测试中心,河南鹤壁458000

出　　处：《中国酿造》2022年第1期80-84,共5页China Brewing

基　　金：河南省重大科技项目创新示范专项(201111110100)。

摘　　要：以脱脂麦胚为原料,研究了黑曲霉(Aspergillus niger)发酵脱脂麦胚过程中发酵液抗氧化活性、蛋白酶活力和蛋白质含量的变化。结果表明,随着发酵时间在0~120 h范围内延长,发酵液对1,1-二苯基-2-三硝基苯肼(DPPH)、羟基(OH)和超氧阴离子(O_(2)^(-))自由基的清除能力及其总还原力均呈现先增加后缓慢降低的趋势,在发酵84 h达到最大值,分别为75.68%、80.40%、40.7%、0.4767(A700 nm值);发酵液蛋白酶活力在72 h时达到最大值为269.35 U/mL,之后逐渐平稳,在发酵第108小时,发酵液中蛋白质含量达到最大值为21.92 mg/mL。该研究为发酵法制备麦胚抗氧化产品提供了一定的参考依据,有助于提升麦胚的附加值。Using defatted wheat germ as raw materials,the changes of antioxidant activity,protease activity and protein content during defatted wheat germ fermentation by Aspergillus niger were studied.The results showed that the radical scavenging ability of 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH),hydroxyl(OH)and superoxide anion(O_(2)^(-))and the total reducing power of the fermentation broth increased firstly and then decreased slowly,and the maximum values were 75.68%,80.40%,40.7%and 0.4767(A700 nm value)at 84 h of fermentation,respectively.The protease activity of fermentation broth reached the maximum value of 269.35 U/ml at 72 h,then gradually stabilized,and the protein content of fermentation broth reached the maximum value of 21.92 mg/ml at 108 h of fermentation.This study provided a certain reference for the preparation of wheat germ antioxidant products by fermentation method,which was helpful to improve the added value of wheat germ.

关 键 词：脱脂麦胚 黑曲霉 发酵 抗氧化活性 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS210.1[轻工技术与工程—食品科学与工程]