燕麦酵素的营养性及其对α-淀粉酶活性抑制效果的研究  

Nutritive Property of Oat Jiaosu and Its Inhibition Effect on α-Amylase Activity

作　　者：胡爱玲 杨婉婷 马利华[1] HU Ai-ling;YANG Wan-ting;MA Li-hua(College of Food and Biological Engineering,Xuzhou University of Technology,Xuzhou 221111,China)

机构地区：[1]徐州工程学院食品与生物工程学院,江苏徐州221111

出　　处：《保鲜与加工》2023年第1期57-62,共6页Storage and Process

摘　　要：以燕麦为原料进行发芽处理,接种微生物制成燕麦发酵产品,研究了发酵过程中β-葡聚糖、游离氨基酸、总酚及总黄酮含量的变化,探究燕麦酵素对α-淀粉酶活性的抑制效果及抑制类型,考察了燕麦酵素中的营养素与α-淀粉酶活性抑制效果间的相关性。结果表明:随着燕麦发酵时间的延长,燕麦酵素中β-葡聚糖、游离氨基酸、总酚及总黄酮含量均呈现上升趋势,发酵96 h达到最高。燕麦酵素对α-淀粉酶有抑制作用,最高抑制率达到72.27%,IC_(50)=30.96 g/L,动力学分析表明,无论是高浓度还是低浓度的燕麦酵素,对α-淀粉酶活性的抑制类型都属于混合型抑制。通过相关性分析可以看出:燕麦酵素中总酚及总黄酮含量与α-淀粉酶活性的抑制效果呈显著正相关(P<0.05),β-葡聚糖含量、游离氨基酸含量与α-淀粉酶活性抑制作用的正相关性不显著。燕麦酵素是一种开发前景广阔,具有较好营养性和抗氧化性的产品。With oat as raw material,fermented oats product was prepared by germination treatment and microbe inoculation,the content changes of beta glucan,free amino acids,polyphenols and flavonoids in fermentation process were studied to explore the inhibitory effect and type of fermented oat onα-amylase,and investigate the correlation between the nutrients in the fermented oat and alpha amylase inhibitory effect.The results showed that the contents of β-glucan,free amino acids,total phenols and total flavonoids in oat Jiaosu had an increasing trend with the prolongation of fermentation time,and reached the highest level at 96 h of fermentation.Oat Jiaosu showed inhibition effect onα-amylase,and the highest inhibition rate reached up to 72.27%,with an IC_(50) value of 30.96 g/L;Kinetic analysis indicated that the inhibition ofα-amylase by oat Jiaosu at both high and low concentrations belonged to the mixed type.The correlation analysis illustrated that there was a significant positive correlation between the contents of polyphenols and flavonoids in oat Jiaosu and the inhibitory activity ofα-amylase(P<0.05),the positive correlation betweenβ-glucan and free amino acid contents andα-amylase inhibition was not obvious.Oat Jiaosu is a promising product with rich nutrients and good nutritive and antioxidative properties.

关 键 词：燕麦酵素 发酵 营养 Α-淀粉酶 抑制性 

分 类 号：TS201[轻工技术与工程—食品科学]