燕麦酵素发酵过程中酶活性动态变化及其对营养物质的影响
Dynamic Change of Enzyme Activity and Influence on Nutrients During Oat Enzyme Fermentation
马利华 1李夏新 1刘昇霖 1何静瑞 1张宜硕1
作者信息
- 1. 徐州工程学院 食品与生物工程学院,江苏 徐州 221018
- 折叠
摘要
以燕麦为原材料,发酵制备燕麦酵素,研究燕麦在发酵过程中淀粉酶、蛋白酶、SOD酶等酵素功效酶的活力变化以及对燕麦酵素主要营养物质的影响.结果表明:燕麦酵素中淀粉酶、蛋白酶、SOD酶的活力在发酵的前期呈显著升高趋势,淀粉酶、蛋白酶在发酵第5 天达到最大值,分别比发酵前提高 41.67%、49.30%,SOD 酶活力则在发酵第 4 天达到最高,比发酵前提高了 5.66 倍(P<0.05);发酵过程中随着淀粉酶、蛋白酶、SOD酶等酶活力的提高,燕麦酵素中的β-葡聚糖含量、游离氨基酸含量、多酚含量等营养物质的含量均增加,且与相关功效酶呈线性正相关.
Abstract
This study aims to investigate the changes in the activity of amylase,protease,SOD and other enzymes in oat enzyme during fermentation,as well as the impact of these changes on its nutritional profile.The results demonstrate that:the activities of amylase,protease and SOD in oat enzymes exhibited a notable increase during the initial stages of fermentation.The maximum values for amylase and protease were reached on the fifth day of fermentation,with increases of 41.67%and 49.3%,respectively,in comparison to the values observed prior to fermentation.The activity of SOD reached its highest level on the fourth day of fermentation,with a value of 4.The activity of the enzymes was found to be 5.66 times higher than that observed prior to fermentation(P<0.05).Furthermore,the β-glucan,free amino acid and polyphenol contents of the oat enzymes were increased,which were positively correlated with the related functional enzymes.
关键词
燕麦/酵素/蛋白酶/淀粉酶/SOD酶/营养物质Key words
oat/fermentation/protease enzyme/amylase enzyme/SOD enzyme/nutrient引用本文复制引用
基金项目
国家自然科学基金项目(31701566)
国家自然科学基金项目(31401553)
出版年
2024
国家科技期刊平台
NSTL
万方数据