三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响
Effects of Pretreatment with Three Different Enzymes on Physicochemical Properties,Biological Activity and Sensory of Banana Jiaosu
李天昊 1位绍文 2毛伟健 3姜秀兰 4薛彦华 4丁洪发 4盖凌云 1程凡升 5徐海忠2
作者信息
- 1. 青岛农业大学食品科学与工程学院,山东青岛 266109
- 2. 青岛农业技术推广技术中心,山东青岛 266109
- 3. 青岛农业大学食品科学与工程学院,山东青岛 266109;山东省特种食品技术创新中心,山东青岛 266109
- 4. 山东天同食品有限公司,山东临沂 276000
- 5. 青岛农业大学食品科学与工程学院,山东青岛 266109;青岛特种食品研究院,山东青岛 266109
- 折叠
摘要
为比较不同酶前处理后对水果发酵酵素品质的影响,本文采用香蕉作为原料,选用纤维素酶、果胶酶和木瓜蛋白酶分别对香蕉进行前处理,比较不同酶前处理对香蕉酵素的理化指标、抗氧化及感官的影响.结果显示:酶处理对pH和总酸的影响较小;酶前处理组利用还原糖的能力显著,还原糖含降低了 10 g/L左右;发酵第 72 h时,纤维素酶和木瓜蛋白酶处理组总酚含量显著提升 1.31倍左右(P＜0.05),同时纤维素酶处理组类黄酮含量较其余处理组显著提升了 40%左右(P＜0.05);纤维素酶处理组发酵 72 h后SOD酶活力与其他组相比显著提高9倍左右,其余两组显著提高 3倍左右(P＜0.05);在发酵过程中,纤维素酶前处理组在产γ-氨基丁酸的能力上显著,在第 72 h时提高 25%(P＜0.05);纤维素酶、木瓜蛋白酶和果胶酶前处理提高了香蕉酵素发酵过程中DPPH和ABTS+自由基清除活力和FRAP还原力,使抗氧化活性提升.纤维素酶与其他酶相比,在发酵糖的利用和产SOD酶的能力上更为强大,并具有高度的抗氧化活性和优异的口感.本研究为香蕉酵素的生产提供了理论依据,并扩展了其应用前景.
Abstract
In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu.Bananas were used as raw materials in this paper.Cellulase,pectinase and papain were used to pretreat bananas,and the effects of different enzyme pretreatments on the physical and chemical indexes,antioxidant,sensory of banana enzyme were compared.The results showed that enzyme treatment had little effect on pH and total acid.The ability of reducing sugar utilization in the enzyme pretreatment group was significant,and the final sugar content was reduced by about 10 g/L.At 72 h of fermentation,the total phenolic content of cellulase and papain treatment groups was significantly increased by about 1.31 times(P＜0.05),and the flavonoid content of cellulase treatment group was significantly increased by about 40%compared with the other treatment groups(P＜0.05).After 72 h fermentation,the SOD activity of cellulase treatment group was significantly increased by about 9 times compared with other groups,and the other two groups were significantly increased by about 3 times(P＜0.05).During the fermentation process,the ability of cellulase pretreatment group to produce γ-aminobutyric acid was significantly and increased by 25%at 72 h(P＜0.05).The pretreatment of cellulase,papain and pectinase increased the DPPH and ABTS+ free radical scavenging activity and FRAP reducing power during the fermentation of banana enzyme,and enhanced the antioxidant activity.Compared with other enzymes,cellulase was more powerful in the utilization of fermented sugar and the ability to produce SOD enzymes,and had high antioxidant activity and excellent taste.This study provides a theoretical basis for the production of banana Jiaosu,and expands the research and application of banana Jiaosu.
关键词
香蕉酵素/纤维素酶/果胶酶/蛋白酶/抗氧化活性/风味物质Key words
banana Jiaosu/cellulose/pectinase/protease/antioxidant activity/flavor substances引用本文复制引用
基金项目
山东省重点研发计划(乡村振兴科技创新提振行动计划)(2022TZXD0012)
青岛特种食品研究院揭榜挂帅项目(6602422201)
出版年
2024
国家科技期刊平台
NSTL
万方数据