首页|γ-聚谷氨酸的固体发酵及其保湿性和抗氧化特性研究

γ-聚谷氨酸的固体发酵及其保湿性和抗氧化特性研究

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γ-聚谷氨酸(γ-polyglutamic acid,γ-PGA)具有保湿、抗冻、成膜等生物特性,有保鲜保水、吸附重金属等作用,微生物发酵是产γ-PGA的主要方式.研究以豆腐乳、酸菜、黄豆酱为材料,分别通过平板划线法获得单菌落,利用紫外分光光度法测定不同发酵液中的γ-PGA含量,从而筛选出γ-PGA高产菌种,产量为43.96 g/L.对菌种进行芽孢和革兰氏染色后,进一步通过分子鉴定后确定该高产菌株为短小芽孢杆菌(Bacillus pumilus).通过单因素及正交试验获得了菌种固态发酵生产的最佳参数,即黄豆为重度破碎(破碎程度为70％),菌液接种量为2％,发酵时间为42 h,产量为118.19 g/L;上清液经醇沉、透析和低温冷冻干燥后获得γ-PGA粗产品;通过考察γ-PGA粗产品溶液的挥发量对其保湿性和抗氧化性进行了研究,结果显示,γ-PGA粗产品的保湿率随浓度的增加而略有上升,当γ-PGA的添加量为80 μg/mL时,保湿率可达98.95％,DPPH·清除率达75.35％.以上研究结果为γ-PGA的固体发酵生产和植物源保湿剂的开发利用提供了理论依据.
Study on solid-state fermentation of γ-polyglutamic acid and its moisturizing and antioxidant properties
γ-Polyglutamic acid(γ-PGA)owns such biological properties as moisturizing,frost resisting,and film formation.Besides,it also functions to preserve flavor,retain water,and absorb heavy metals.Microbial fermentation stays as a primary means of γ-PGA production.With fermented bean curd,pickled Chinese cabbage,and soybean paste as the objects,this study obtained first single colony using plate streaking approach and then determined γ-PGA content in different fermentation broths with ultraviolet spectrophotometry to get the more productive strains of γ-PGA.The resulting yield was 43.96 g/L.The strains further received spore and Gram staining to determine whether they were Bacillus pumilus under molecular identification.Sin-gle-factor and orthogonal tests were employed to figure out the optimal parameters for solid-state fermentation of the strains.The parameters are as follows:heavily ground soybeans(at 70％),a bacterial liquid's inoculum size of 2％,culture time of 42 h,a yield of 118.19 g/L.Rough γ-PGA product resulted from ethanol precipitation,dialysis,and low-temperature freezing and drying of the supernatant.The moisture retention and oxidation resistance performances of the rough γ-PGA were investi-gated through an observation of its liquid volatility.The results indicate the moisture retention rate of the rough γ-PGA rises slightly with growing concentration.When γ-PGA dosage is 80 μg/mL,the moisture retention rate and DPPH removal rate at-tain 98.95％and 75.35％,respectively.The research findings hereby may provide a theoretical basis for the solid-state fer-mentation of γ-PGA and plant-based moisturizer development and utilization.

γ-polyglutamic acidsolid state fermentationBacillus pumilusseparation and purificationmoisture retentiveness

吴丹、任彩霞、杨苗苗、李白存、钟莹、项维、寇莉萍

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陕西学前师范学院生命科学与食品工程学院,陕西西安 710100

西北农林科技大学食品科学与工程学院,陕西杨凌 712100

γ-聚谷氨酸 固体发酵 短小芽孢杆菌 分离纯化 保湿性

西安市科技局农业技术公关项目陕西高校青年创新团队"秦岭药食同源生物资源保护与利用创新团队"资助儿童特色食品研究与开发陕西省高校工程研究中心资助陕西学前师范学院"陕西特色农产品精深加工技术研究创新团队"资助陕西学前师范学院食品科学与工程重点学科资助

23NYGG0035

2024

10.7633/j.issn.1003-6202.2024.04.014

粮食与饲料工业
国家粮食储备局 武汉科学研究设计院

粮食与饲料工业

CSTPCD
影响因子：0.513
ISSN：1003-6202
年,卷(期)：2024.(4)