虾酱中益生菌的筛选及虾肉蛋白发酵饮品的制备与优化  

Preparation and optimization of shrimp protein fermented beverage using a probiotics screened from shrimp paste

作　　者：杨小涵 秦济昆 操俊 李月婵 罗学刚 YANG Xiaohan;QIN Jikun;CAO Jun;LI Yuechan;LUO Xuegang(National Experimental Teaching Demonstration Center of Bioengineering,School of Bioengineering,Tianjin University of Science and Technology,Tianjin,300457;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology,Tianjin,300457)

机构地区：[1]天津科技大学生物工程学院生物工程国家级实验教学示范中心,天津300457 [2]工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津300457

出　　处：《食品与发酵工业》2023年第3期112-117,共6页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2017YFD0400303);天津科技大学2021年度大学生创新创业训练计划项目(202110057179)。

摘　　要：虾肉是营养均衡的高蛋白质食物来源之一,但其嘌呤含量较高,筛选1株嘌呤代谢强的益生菌制成发酵饮品,将减少高嘌呤带来的隐患,同时兼有虾肉的丰富营养及益生菌肠道微生态健康调节功效的优点。该文从虾酱中筛选获得了1株凝结芽孢杆菌,并命名为Bacillus coagulans GH1-1(菌种保藏编号:CGMCC No.24236)。分析显示,该菌株具有较强的抗逆性及肠道存活能力,生长性能良好,培养16 h左右进入稳定期,且嘌呤代谢能力达86.75%。经单因素及正交试验,确定该菌株虾肉发酵饮品最优工艺为:粉碎、无水乙醇脱脂2次、木瓜蛋白酶酶解、活性炭脱腥脱臭后,与柠檬汁进行复配,以3%的接种量,在37℃发酵12 h,再加入1 g/L的甜菊糖苷进行调配,最终得到一款口味酸甜的虾蛋白发酵饮品。该饮品中蛋白质含量达到2.44 g/100 mL,DPPH清除率为80.03%,对黄嘌呤氧化酶的抑制率为66.67%,提示其具有较好的抗氧化及预防高尿酸血症的作用。该研究为虾肉深加工开发提供了一种新的选择,有利于促进虾产业的多元化创新发展。Shrimp is a food with high protein and balanced nutrition, but its purine content is high. Screening a probiotic with strong purine metabolism to make a fermented beverage will eliminate the hidden hazard caused by high purine. At the same time, it has the advantages of rich nutrition of shrimp meat and the regulation function of probiotics intestinal micro ecological health. In this study, a strain of Bacillus coagulans with excellent fermentation characteristics utilizing shrimp as the raw material, and high purine metabolism capacity was screened from shrimp paste and named Bacillus coagulans GH1-1(Culture collection number: CGMCC preservation No.24236). The analysis showed that the strain had strong stress resistance and intestinal survival ability, and had great growth performance. It entered a stable period about 16 h after cultivation, and the purine metabolism ability reached 86.75%. Through single factor and orthogonal experiments, the optimal condition for shrimp meat fermented beverage was determined: Crushing, degreasing twice with ethanol, enzymatic hydrolysis with papain, deodorizing with activated carbon, compounding with lemon juice, fermenting at 37 ℃ for 12 h with 3% inoculation amount, and then adding 1 g/L stevioside for blending, so as to finally obtain a sour and sweet shrimp protein fermented beverage. The protein content of the drink was 2.44 g/100mL, the DPPH clearance rate was 80.03%, and the inhibition rate of xanthine oxidase was 66.67%, which indicated that it had a good effect of anti-oxidation and prevention of hyperuricemia. This study provides a new choice for the development of shrimp deep processing, which is conducive to promoting the diversified and innovative development of shrimp industry.

关 键 词：虾酱 虾肉蛋白 凝结芽孢杆菌 工艺优化 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]