少孢根霉发酵鹰嘴豆过程中功能活性及风味物质分析  

Analysis of Functional Activity and Flavor Substances in Chickpea Fermented by Rhizopus oligosporus

作　　者：任佳敏 任帝蓉 任成欢 付玮琦 李树文 李风娟[1] REN Jia-min;REN Di-rong;REN Cheng-huan;FU Wei-qi;LI Shu-wen;LI Feng-juan(Key Laboratory of Food Nutrition and Safety,Ministry of Education,State Key Laboratory of Food Nutrition and Safety Co-constructed by Province and Ministry,College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,省部共建食品营养与安全国家重点实验室,食品营养与安全教育部重点实验室,天津300457

出　　处：《中国调味品》2024年第8期22-27,共6页China Condiment

基　　金：天津市自然科学基金项目(16JCYBJC23200)。

摘　　要：少孢根霉是一种常见的食用真菌,能够产生对人类健康有益的化合物,广泛用作发酵食品的发酵剂。该研究以鹰嘴豆为原料,用少孢根霉进行发酵,分析其发酵过程中的抗氧化能力、血管紧张素转换酶(ACE)抑制活性、主要化学成分含量的变化及发酵前后的风味物质。结果表明,在发酵过程中,少孢根霉发酵鹰嘴豆的抗氧化能力显著升高,ABTS自由基清除能力在72 h时最高,为19.27 mg TE/g DW,DPPH自由基清除能力、Fe^(3+)还原能力在60 h时最高,分别为2.48,1.56 mg TE/g DW,ACE抑制活性呈先上升后下降的趋势,在48 h时最高,为67.7%;在发酵过程中总酚、多肽、可溶性蛋白、还原糖含量均显著增加。发酵36 h时样品中共检测出62种挥发性风味物质,较未发酵时增加了47种,发酵后酯类、醛类、醇类3种风味物质种类明显增加。该研究为少孢根霉的利用与鹰嘴豆高值化深加工产品的研发提供了理论依据。Rhizopus oligosporus is a common edible fungus,which can produce compounds beneficial to human health and is widely used as a starter for fermented food.In this study,chickpea is fermented by Rhizopus oligosporus,and the antioxidant capacity,angiotensin converting enzyme(ACE)inhibitory activity,change of the content of main chemical components and flavor substances before and after fermentation are analyzed.The results show that during fermentation,the antioxidant capacity of chickpea fermented by Rhizopus oligosporus increases significantly.The scavenging capacity on ABTS radical is the highest at 72 h,which is 19.27 mg TE/g DW,and the scavenging capacity on DPPH radical and Fe^(3+)reducing capacity are the highest at 60 h,which is 2.48,1.56 mg TE/g DW respectively.ACE inhibitory activity increases firstly and then decreases,which is the highest of 67.7% at 48 h.The content of total phenols,polypeptides,soluble proteins and reducing sugar increases significantly during frementation.A total of 62 volatile flavor substances are detected in the sample fermented for 36 h,which is 47 more than that in the unfermented sample,and the types of esters,aldehydes and alcohols increase significantly after fermentation.This study has provided a theoretical basis for the utilization of Rhizopus oligosporus and the research and development of high-value deep-processed products of chickpea.

关 键 词：少孢根霉 鹰嘴豆 风味物质 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]