乳酸菌协同发酵玉米蛋白水解物工艺条件优化及其对抗氧化活性影响  

Optimization of Technological Conditions and Antioxidant Activity of Corn Protein Hydrolysates Fermented by Lactic Acid Bacteria

作　　者：丛珊滋[1,2] 曹雨佳 张欣欣 李冠龙 刘晓兰[1,2] 胡楠 CONG Shanzi;CAO Yujia;ZHANG Xinxin;LI Guanlong;LIU Xiaolan;HU Nan(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China;Heilongjiang Key Laboratory of Corn Deep Processing Theory and Technology,Qiqihar 161006,Heilongjiang,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省玉米深加工理论与技术重点实验室,黑龙江齐齐哈尔161006

出　　处：《食品研究与开发》2024年第5期152-162,共11页Food Research and Development

基　　金：黑龙江省省属高等学校基本科研业务项目(135409414);黑龙江省玉米深加工理论与技术重点实验室开放课题项目(SPKF202009)。

摘　　要：该文以玉米蛋白水解物为原料,以鼠李糖乳杆菌YY⁃15和发酵乳杆菌YY⁃16为发酵菌株,通过单因素试验和响应面试验优化发酵条件,并对发酵后玉米蛋白水解物的体外抗氧化能力和氨基酸含量进行分析评价。结果表明,两株乳杆菌协同发酵玉米蛋白水解物的最佳发酵工艺为菌种体积比3∶1,玉米蛋白水解物浓度20.50%,接种量4%,果葡糖浆添加量5%,发酵温度39.5℃,发酵时间24 h。在该条件下,发酵后玉米蛋白水解物的体外DPPH自由基、羟自由基和超氧阴离子自由基三者清除能力的IC50值分别为0.227、0.200、12.851 mg/mL,Fe^(2+)螯合能力的IC_(50)为1.856 mg/mL,与发酵前相比分别提高了50.65%、34.64%、6.41%、41.36%。In this paper,corn protein hydrolysates(CPH)were fermented by Lactobacillus rhamnose YY⁃15 and Lactobacillus fermentum YY⁃16.The fermentation conditions were optimized by a single factor test and a response surface test,and then the antioxidant capacity and amino acid content of CPH after fermentation were analyzed and evaluated.The results showed that the optimal fermentation process of CPH by both strains was as follows:strain ratio of 3∶1,CPH concentration of 20.50%,inoculation amount of 4%,fructose syrup addi⁃tion amount of 5%,fermentation temperature at 39.5℃,and fermentation time of 24 h.Under these condi⁃tions,the IC50 values of three scavenging activities of DPPH radical in vitro,hydroxyl radical and superoxide anion radical of fermented CPH were 0.227,0.200,and 12.851 mg/mL,respectively,and the IC_(50) value of Fe2+chelating ability was 1.856 mg/mL.After fermentation,they increased by 50.65%,34.64%,6.41%,and 41.36%,respectively.

关 键 词：玉米蛋白水解物 鼠李糖乳杆菌 发酵乳杆菌 协同发酵 抗氧化活性 

分 类 号：TS205.5[轻工技术与工程—食品科学] TS201.3[轻工技术与工程—食品科学与工程]