植物乳杆菌生物转化南瓜多糖工艺优化  

Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum

作　　者：李小杰 郭怡 马倩 王璞 肖萍 LI Xiao-jie;GUO Yi;MA Qian;WANG Pu;XIAO Ping(College of Food Science and Bioengineering,Tianjin Agricultural University,Tianjin 300392,China;Tianjin Agricultural and Sideline Products Deep Processing Technology Engineering Center,Tianjin 300392,China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300392 [2]天津市农副产品深加工技术工程中心,天津300392

出　　处：《食品与机械》2022年第7期208-212,219,共6页Food and Machinery

基　　金：天津市教委科研计划项目(编号:2019KJ036)。

摘　　要：目的:提高南瓜多糖抗氧化性。方法:分别考察温度、料液比(m_(南瓜粉)∶V_(蒸馏水))、接种量、摇床转速4个因素对生物转化南瓜多糖提取率的影响,并研究南瓜多糖对DPPH自由基的清除能力。结果:植物乳杆菌生物转化南瓜多糖的最优工艺条件为温度37℃,接种量1%,料液比1∶30(g/mL),摇床转速100 r/min,此条件下的植物乳杆菌生物转化南瓜多糖对DPPH自由基的清除率为(54.61±1.58)%,其体外抗氧化活性显著高于南瓜多糖。结论:采用植物乳杆菌nbkBC;进行生物转化能提高南瓜多糖的抗氧化活性。Objective:This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide.Methods:The effects of temperature,pumpkin powder/distilled water ratio of solid to liquid,inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated,and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied.Results:The optimal conditions were inoculation amount 1%and solid-liquid ratio 1∶30(g/mL),with shaking speed of 100 r/min at 37℃.Under the control of these conditions,the scavenging rate of DPPH free radical was(54.61±1.58)%.The in vitro antioxidant activity of the bio-transformed pumpkin polysaccharide was significantly higher than that of the non-transformed one.Conclusion:Lactobacillus plantarum nbkBC;could improve the antioxidant activity of pumpkin polysaccharide.

关 键 词：南瓜多糖 植物乳杆菌 抗氧化 生物转化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]