乳杆菌强化发酵对苦荞酵素抗氧化特性及风味的影响
Effects of Lactobacillus Enhanced Fermentation on the Antioxidant Characteristics and Flavor of Tartary Buckwheat Jiaosu
边名鸿 1袁天萌 1杨南 1韩保林 1黄丹丹 2许强1
作者信息
- 1. 四川轻化工大学生物工程学院,四川宜宾 644000
- 2. 川北医学院,四川南充 637000;南充生物医药产业技术研究院,四川南充 637000
- 折叠
摘要
为提高苦荞酵素的口感与抗氧化能力,以还原力、SOD酶活力作为主要指标,分别考察植物乳杆菌(LBS8、MRS5)、副植物乳杆菌(MC6)、副干酪乳杆菌(SL1)4株乳杆菌强化发酵苦荞酵素情况,筛选 1株优良菌株并研究其接种量、初始糖度、发酵温度、料液比对苦荞酵素发酵的影响,通过单因素实验及正交试验优化苦荞酵素发酵工艺.结果表明,植物乳杆菌LBS8发酵苦荞酵素还原力、SOD酶活力更强,将其作为强化菌株经单因素实验与正交优化,得到最佳工艺条件为:接种量 6%,初始糖度 16°Brix,发酵温度 32℃,料液比 1:7.所得酵素中还原力相当于 0.753 mg/mL VC标准溶液,SOD酶活力为 272.12 U/mL,总黄酮含量为 0.521 mg/mL,总酚含量为 2.75 mg/mL,谷胱甘肽含量为 0.273 mg/mL,与对照组相比均有显著提升.通过GC-MS分析,苦荞酵素中含有乙酸乙酯、亚油酸乙酯、十一酸乙酯、丁二酮等特征性香味物质,赋予苦荞酵素独特的风味.与市售酵素发酵剂相比,利用植物乳杆菌强化发酵酵素总黄酮增加 247%,总酚增加 2%,谷胱甘肽增加 36.5%,还原力提高30.73%,抗氧化能力提高30.09%,香味及口感更为丰富,表明植物乳杆菌强化发酵有利于提升苦荞酵素品质.
Abstract
In order to improve the taste and antioxidant capacity of Tartary buckwheat.Using reducing power and SOD activity as main indexes,four strains of Lactobacillus plantarum(LBS8,MRS5),Lactobacillus paracareflora(MC6)and Lactobacillus paracei(SL1)were investigated to enhance the fermentation of Tartary buckwheat Jiaosu.An excellent strain was screened out and the effects of inoculation amount,initial sugar degree,fermentation temperature and solid-liquid ratio on the fermentation process of Tartary buckwheat were studied.The fermentation process of Tartary buckwheat was optimized by completely randomalized design and orthogonal experimental design.The results showed that LBS8 fermentation Tartary buckwheat had strong reducing ability and SOD activity.Inoculation amount of 6%,initial sugar degree of 16°Brix,fermentation temperature of 32℃,solid-liquid ratio of 1:7 were the optimum conditions.Under this condition,the reducing power of the obtained Jiaosu was 0.753 mg/mL,the SOD activity was 272.12 U/mL,the total content of flavone was 0.521 mg/mL,the total content of phenol was 2.75 mg/mL,and the content of glutathione was 0.273 mg/mL.Compared with the control group,there were significant improvements.Through GC-MS analysis,tartary buckwheat Jiaosu contained characteristic aroma substances such as ethyl acetate,ethyl linoleate,ethyl undecanoate,and butanedione,giving tartary buckwheat Jiaosu a unique flavor.Compared with commercially available starter cultures,the total flavonoids,polyphenols,glutathione,reducing power and antioxidant capacity of Lactobacillus plantarum enhanced fermentation increased by 247%,2%,36.5%,30.73%and 30.09%,respectively.The flavor and taste of Lactobacillus plantarum enhanced fermentation was richer than that of commercially available starter cultures.The results indicated that inoculation with Lactobacillus plantarum fermentation was beneficial to improve the quality of Tartary buckwheat fermentation.
关键词
乳杆菌/苦荞/酵素/发酵工艺/风味Key words
Lactobacillus/Tartary buckwheat/Jiaosu/fermentation process/flavor引用本文复制引用
基金项目
南充市2020年市校科技战略合作"服务地方经济社会发展专项"(20SXFWDF003)
南充市2021年科技成果转化专项(21CGZH0013)
四川省科技厅项目(2019YFN0118)
四川轻化工大学-五粮液集团公司产学研合作项目(CXY2019ZR007)
出版年
2024
国家科技期刊平台
NSTL
万方数据