苜蓿多糖脱蛋白工艺及其对鼠李糖乳杆菌增殖作用研究  

Alfalfa polysaccharides deproteinization and its effect on the proliferation of Lactobacillus rhamnosus

作　　者：穆娜 李凤伟[1] 柳晓晨 王笃军 商曰玲 余晓红[1] MU Na;LI Fengwei;LIU Xiaochen;WANG Dujun;SHANG Yueling;YU Xiaohong(Yancheng Institute of Technology,Yancheng 224051)

机构地区：[1]盐城工学院,盐城224051

出　　处：《中国食品添加剂》2022年第3期99-105,共7页China Food Additives

基　　金：国家自然科学基金项目(31802131);江苏省高等学校自然科学研究重大项目(19KJA480001)。

摘　　要：目的:研究三氯乙酸(TCA)法脱除苜蓿多糖蛋白最优工艺及所制备多糖对鼠李糖乳杆菌的体外增殖作用。方法:以蛋白脱除率为指标,考察TCA浓度、作用时间和处理温度三个因素对苜蓿多糖脱蛋白效果的影响,在单因素实验的基础上采用响应面法优化脱蛋白工艺条件;将脱蛋白后的苜蓿多糖作为碳源添加到鼠李糖乳杆菌培养基中,测定不同培养时间发酵液中活菌数和乳酸含量。结果:TCA法脱蛋白最优工艺条件为TCA浓度3.3%、作用时间59min、处理温度27℃,在此条件下蛋白脱除率为81.71%,多糖损失率为10.57%。随着发酵时间延长,添加苜蓿多糖的发酵液活菌数和乳酸含量均呈增加趋势,在发酵48h后活菌数对数值和乳酸含量分别为9.02CFU/mL和13.88mmol/L,显著高于发酵前。结论:TCA法可有效用于去除苜蓿多糖中的蛋白,并且苜蓿多糖具有促进鼠李糖乳杆菌体外增殖的作用。Objective:To optimize the process for deproteinization of alfalfa polysaccharides by trichloroacetic acid(TCA)method and in vitro proliferation effect on Lactobacillus rhamnosus.Methods:Deproteinization rate was selected as the index,effects of TCA concentration,reaction time and treatment temperature on deproteinization efficiency were investigated,and response surface methodology was used to optimize the deproteinization process based on single factor experiments.The deproteinized alfalfa polysaccharides were added as a carbon source to Lactobacillus rhamnosus culture medium,the viable counts and content of lactic acid in fermentation broth at different culture times were determined.Results:The optimal conditions of TCA method were:TCA concentration 3.3%,reaction time 59 min,and treatment temperature 27℃.Under these conditions,deproteinization rate was 81.71%,and polysaccharides loss rate was 10.57%.As the fermentation time increases,the viable counts and content of lactic acid in the fermentation broth with alfalfa polysaccharides showed an increasing trend.After fermentation of 48 h,the logarithmic value of viable count and lactic acid content was 9.02 CFU/mL and 13.88 mmol/L,which were significantly higher than before the fermentation.Conclusions:TCA method could be effectively removal protein from alfalfa polysaccharides,and alfalfa polysaccharides can promote the proliferation of Lactobacillus rhamnosus in vitro.

关 键 词：苜蓿多糖 三氯乙酸法 脱蛋白 鼠李糖乳杆菌 增殖作用 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]