酶菌协同处理对微拟球藻营养功能成分及生物活性的影响  

Effects of Enzyme-Microorganisms Synergy Treatment on Nutrient Functional Components and Biological Activities of Nannochloropsis oceanica

作　　者：辛易燃 尤升波[1,3] 武俊瑞 卢龙飞[6] 仝蕾 刘凤彩 韩福文 于金慧 乌日娜 XIN Yiran;YOU Shengbo;WU Junrui;LU Longfei;TONG Lei;LIU Fengcai;HAN Fuwen;YU Jinhui;WU Rina(Institute of Crop Germplasm Resources,Shandong Academy of Agricultural Sciences,Jinan 250100,China;College of Food Science,Shenyang Agricultural University,Shenyang 110866,China;Jinan Kangduobao Biotechnology Co.,Ltd.,Jinan 250100,China;Engineering Research Center of Food Fermentation Technology,Shenyang 110866,China;Key Laboratory of Microbial Fermentation Technology Innovation,Shenyang 110866,China;Weihai Changqing Marine Technology Co.,Ltd.,Weihai 264300,China)

机构地区：[1]山东省农业科学院农作物种质资源研究所,山东济南250100 [2]沈阳农业大学食品学院,辽宁沈阳110866 [3]济南康多宝生物技术有限公司,山东济南250100 [4]辽宁省食品发酵技术工程研究中心,辽宁沈阳110866 [5]沈阳市微生物发酵技术创新重点实验室,辽宁沈阳110866 [6]威海长青海洋科技股份有限公司,山东威海264300

出　　处：《食品工业科技》2023年第21期198-207,共10页Science and Technology of Food Industry

基　　金：山东省现代农业产业技术体系建设专项资金(SDAIT-26);山东省自然科学基金青年项目(ZR2020QC228);山东省农业科学院院创新工程项目(CXGC2022C05)。

摘　　要：为提高微拟球藻开发利用价值,本文开展了酶菌协同处理对微拟球藻营养功能成分及生物活性影响的研究。采用木瓜蛋白酶酶解微拟球藻,利用单因素和响应面试验获得其最佳酶解工艺,随后通过益生菌发酵酶解基质,研究发酵前后总酚、多肽和黄酮含量以及体外抗氧化和降血脂活性的变化,并对发酵后的微拟球藻酶液进行感官评价。结果表明:微拟球藻的最佳酶解工艺为:酶量5.0%、pH8.0、酶解时间4.0 h、酶解温度76℃;在此条件下酶解后发酵可有效提高产物中多肽的含量,其中混菌发酵组提高了近1.3倍,总酚含量提高了5.1%,同时总黄酮的含量降低了32.5%;酶菌协同处理显著增强了其抗氧化和胰脂肪酶抑制活性,其中混菌发酵组DPPH自由基清除率提高了1.2倍,胰脂肪酶清除率提高了59.4%。此外,发酵后感官评分显著提升。可见,酶菌协同发酵可显著提高微拟球藻多肽含量、抗氧化活性、降血脂活性及感官特性,为开发功能型发酵产品提供了参考和技术支持。In order to improve the utilization value of N.oceanica,the effects of enzyme-bacteria synergy treatment on its nutritional and functional components as well as its biological activities were investigated.Papain was used to hydrolyze N.oceanica,and the enzymolysis process was optimized by single factor and response surface test.After fermented by lactic acid bacteria,the contents of total phenols,peptides and flavonoids as well as the antioxidant and hypolipidemic activities in vitro before and after fermentation were measured.Sensory evaluation was also performed.The results showed that the optimum enzymolysis process of N.oceanica was as follows:Enzyme amount 5.0%,pH8.0,enzymolysis time 4.0 h,enzymolysis temperature 76℃.Under this condition,the content of polypeptide significantly increased by nearly 1.3 times and the total phenolic content increased by 5.1%,while the total flavonoid content decreased by 32.5%.The antioxidant activity and pancreatic lipase inhibitory activity of the fermented products were enhanced,among which the DPPH free radical scavenging rate in mixed bacteria fermented group increased by 1.2 times,and the pancreatic lipase scavenging rate in mixed bacteria fermented group increased by 59.4%.Moreover,the sensory score of the sample after fermentation was significantly improved.In conclusion,the synergistic fermentation of enzyme-bacteria can significantly improve the polypeptide content,antioxidant activity,hypolipidemia activity and sensory properties of N.oceanica,thus provides reference and technical support for the development of functional fermentation products.

关 键 词：微拟球藻 酶菌协同 活性成分 抗氧化 降血脂 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]