摘要
以5种发酵食品中常用的微生物为初始菌株,以鲜豆渣为原料,纯种发酵制备发酵豆渣.结果表明:发酵豆渣与蒸煮豆渣相比,其蛋白质含量增加,脂肪含量减少,粗纤维含量基本保持不变.豆渣发酵前、后内部结构的扫描电镜结果表明,豆渣纤维结构受到一定程度的破坏.枯草芽孢杆菌、纳豆杆菌和少孢根霉发酵24h后,发酵豆渣水提取物对ABTS自由基清除活性比未发酵豆渣有明显提高,抑制率分别为32.8％,38.6％,43.3％.米曲霉发酵进行到48 h时,对ABTS自由基清除活性最强,抑制率达到52.2％.除米曲霉发酵豆渣外,其余菌株发酵豆渣80％乙醇提取物清除DPPH自由基的能力在发酵进行到24h时达到最高值,其中枯草芽孢杆菌发酵24h后其80％乙醇提取物DPPH自由基清除率最大,达42％,比未发酵蒸煮豆渣提高40％.
Abstract
Five microorganisms were used as the starter for okara fermentation.Comparative to the unfermented okara,the protein content and the reducing sugar of the fermented okara slightly increased while the fat content decreased significantly.The content of the crude fiber almost kept unchanged.The ABTS radical scavenging activity of okara fermented for 24 h by B.subtilis B2,B.subtilis natto and R.oligosporus increased to 32.8％,38.6％ and 43.3％ respectively.The ABTS radical scavenging activity of okara fermented by A.oryzae reached the highest 52.2％ after 48h of fermentation.Except the okara fermented by A.oryzae,the DPPH radical scavenging activity of the extracted by 80％ ethanol of all the fermented okara reached the highest after 24 h of fermentation.Among them,the DPPH radical scavenging activity of the 80％ ethanol extracted of the fermented okara by B.subtilis B2 reached the highest (42％),which was higher by 40％ than that of unfermented okara.
基金项目
国家自然科学基金(31101332)
北京高等学校“青年英才计划”项目(YETP1446)
“十二五”农村领域国家科技计划课题(2012BAD37B07)
“十二五”农村领域国家科技计划课题(2012BAD37B07-06)
北京市属高等学校创新团队建设与教师职业发展计划项目(ID-HT20130506)
NETL
NSTL
维普
万方数据