藜麦酸浆中淀粉絮凝菌的分离鉴定及在藜麦蛋白提取中的应用  

Isolation and Identification of Starch Flocculants in Quinoa Acid Pulp and Its Application in Quinoa Protein Extraction

作　　者：石学梅 李婉萌 林剑[1] SHI Xuemei;LI Wanmeng;LIN Jian(College of Life Sciences,Yantai University,Yantai 264000,China)

机构地区：[1]烟台大学生命科学学院,山东烟台264000

出　　处：《食品工业科技》2023年第6期193-200,共8页Science and Technology of Food Industry

基　　金：山东省“渤海粮仓”科技示范工程升级版计划项目:耐盐藜麦品种(系)的选育与配套关键技术研发和示范应用(2019BHLC001)。

摘　　要：采用平板分离技术,以淀粉絮凝率和产乳酸量为指标,从自然发酵的藜麦酸浆中分离筛选出四株产乳酸细菌。根据其形态学特征、生理生化实验以及16S rDNA基因序列分析,鉴定菌株QSL4为屎肠球菌(Enterococcus faecium)、 QSL8为耐久肠球菌(Enterococcwus durans)、 QSL9为蒙氏肠球菌(Enterococcus mundtii)、QSL12为乳肠球菌(Enterococcus lactis)。将分离出的菌株应用于藜麦蛋白的提取中,通过单因素实验,对其在藜麦蛋白中的提取特性进行分析,结果表明:当接种量为7%,温度为26℃时,菌株QSL12对藜麦蛋白的提取率最高,分别达到60.23%和62.39%,均高于碱提酸沉法52.13%。本研究结果为酸浆法提取藜麦蛋白的深入研究奠定基础。In this study, four strains of lactic acid-producing bacteria were isolated from naturally fermented quinoa sour pulp by using plate separation technology with starch flocculation rate and lactic acid production as indicators. According to the morphological characteristics, physiological and biochemical experiments, and 16S rDNA sequence analysis, strain QSL4, QSL8, QSL9 and QSL12 were identified as Enterococcus faecium, Enterococcwus durans, Enterococcus mundtii and Enterococcus lactis, respectively. The isolated strains were applied to the extraction of quinoa protein, and its extraction characteristics in quinoa protein were analyzed by single factor experiments. The results showed that the extraction rate of quinoa protein by strain QSL12 was the highest, reaching 60.23% and 62.39% at the inoculum level of 7% and the fermentation temperature was 26 ℃, which were higher than the extraction rate results of 52.13% by alkali dissolution and acid precipitation method. This study would provide a foundation for quinoa protein extraction by acidic steeping liquor(ASL).

关 键 词：藜麦酸浆 分离鉴定 淀粉 絮凝 藜麦蛋白 

分 类 号：TS201.3[轻工技术与工程—食品科学]