青稞粉发酵工艺响应面法优化及体外降糖活性研究  

Optimization of fermentation process of highland barley powder by response surface method and its hypoglycemic activity in vitro

作　　者：孙康娜 院珍珍 李岩 宋晓凡 陈富章 SUN Kangna;YUAN Zhenzhen;LI Yan;SONG Xiaofan;CHEN Fuzhang(College of Agriculture and Animal Husbandry,Qinghai University,Xining 810016,China;State Key Laboratory of Plateau Ecology and Agriculture,Qinghai University,Xining 810016,China)

机构地区：[1]青海大学农牧学院,青海西宁810016 [2]青海大学省部共建三江源生态与高原农牧业国家重点实验室,青海西宁810016

出　　处：《中国酿造》2024年第1期230-236,共7页China Brewing

基　　金：青海省科技厅自然科学基金青年项目(2020-ZJ-975Q)。

摘　　要：以萌芽黑青稞粉为原料,通过酵母菌发酵增加青稞慢消化淀粉含量。分别考察发酵时间、发酵温度、酵母菌接种量、青稞粉质量分数对慢消化淀粉含量的影响,采用单因素试验及响应面试验优化其发酵工艺,并通过测定α-葡萄糖苷酶抑制率评价发酵青稞粉体外降血糖活性。结果表明,最佳发酵工艺条件为发酵时间24 h,发酵温度30℃,青稞粉质量分数6%,酵母菌接种量3%。在此优化条件下,发酵青稞粉中慢消化淀粉含量为35.55%,比未经过发酵处理的青稞淀粉相比增加了23.23%。体外降糖活性测定结果表明,α-葡萄糖苷酶抑制率为69.86%,与未发酵青稞粉相比增加了28.4%。The slow-digestible starch content of highland barley was increased by yeast fermentation with the germination of black highland barley powder as raw material.The effects of fermentation time,temperature,yeast inoculum and mass fraction of barley powder on slow-digestible starch content were investigated.The fermentation process was optimized by single factor tests and response surface tests,and the hypoglycemic activity in vitro of fermented highland barley powder was evaluated by measuringα-glucosidase inhibition rate.The results showed that the optimum fermentation process conditions were as follows:fermentation time 24 h,temperature 30℃,mass fraction of highland barley powder 6%,and yeast inoculum 3%.Under the optimal condition,the slow-digestible starch content in fermented highland barley powder was 35.55%,which was 23.23%higher than that of unfermented highland barley starch.The results of hypoglycemic activity in vitro showed that the inhibitory rate ofα-glucosidase was 69.86%,which was 28.4%higher than that of unfermented highland barley powder.

关 键 词：青稞 慢消化淀粉 酵母菌 发酵工艺 响应面优化 α-葡萄糖苷酶抑制率 体外降糖活性 

分 类 号：TS210.7[轻工技术与工程—粮食、油脂及植物蛋白工程]