菠萝加工副产物-乳清蛋白混菌发酵条件的研究  

Fermentation condition optimization of pineapple processing waste-whey protein by mixed fermentation

作　　者：罗迦蔚 肖珊 胡峣峣 彭雪颖 胡文锋[1] LUO Jiawei;XIAO Shan;HU Yaoyao;PENG Xueying;HU Wenfeng(College of Food Science,South China Agricultural University,Guangzhou 510000,China;School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808,China)

机构地区：[1]华南农业大学食品学院,广东广州510000 [2]东莞理工学院化学工程与能源技术学院,广东东莞523808

出　　处：《食品与发酵工业》2023年第15期107-113,共7页Food and Fermentation Industries

基　　金：东莞理工学院高层次人才科研启动项目(GC300501-139);东莞市科技特派员项目(20201800500192;20201800500762)。

摘　　要：该文利用实验室前期从新鲜菠萝中筛选出的土著乳酸菌与酵母菌发酵添加了乳清蛋白的菠萝加工副产物,研究菠萝加工副产物的添加量、乳清蛋白添加量、初始pH、发酵时间、发酵温度等因素对发酵产品中总酚含量与超氧化物歧化酶(superoxide dismutase,SOD)活力的影响,进而对其发酵条件进行优化。结果表明,菠萝加工副产物添加量为60%,乳清蛋白添加量为2.6%,初始pH为5.0,发酵时间26 h,发酵温度37.5℃,乳酸菌添加量1.6%、发酵菌乳酸菌∶酵母菌=6.2∶1,在此配方下发酵产物的总酚含量为0.81 mg GAE/g,较未发酵前提高了2.53倍;SOD活力为168.02 U/g,较未发酵前提高了1.95倍;总酸、酒石酸、乳酸、琥珀酸含量较发酵前均显著提高。以上结果表明,利用混菌发酵菠萝副产物-乳清蛋白可提高菠萝加工副产物的利用率,可为菠萝加工副产物的利用提供新思路。In this study,the endogenous lactic acid bacteria(LAB)and yeast selected by our lab were used to ferment pineapple by-products and whey protein.The effects of pineapple by-products content,whey protein content,initial pH,fermentation time,fermentation temperature on the total phenol content and SOD activity of fermented products were studied.And then the fermentation conditions were optimized.The results showed that the best fermentation conditions were:by-product content of pineapple processing 60%,whey protein content 2.6%,initial pH 5.0,26 h,f 37.5℃,LAB content 1.6%,and fermentation inoculation ratio(LAB:yeast)6.2∶1.Under this conditions,the total phenol content and SOD activity of the fermented product were 0.81 mg GAE/g and 168.02 U/g,which were 2.5 and 1.95 times higher than the products without fermentation treatment.The content of total organic acid,tartaric acid,ascorbic acid,lactic acid,and succinic acid was increased compared with original materials.The results showed that mixed fermentation of pineapple processing by-product and whey protein could improve the utilization rate of food by-products.This study provide some new ideas for the utilization of by-products of pineapple processing.

关 键 词：菠萝加工副产物 乳清蛋白 乳酸菌 酵母菌 发酵 

分 类 号：TS209[轻工技术与工程—食品科学] TS205.5[轻工技术与工程—食品科学与工程]