食品工业科技2012，Vol.33Issue(9)：146-149,4.
保加利亚乳杆菌发酵乳清的抗氧化性研究
Study on antioxidative activity of whey fermented byLactobacillus Bulgaricus
刘晶 1孟杨 2赵征3
作者信息
- 1. 天津科技大学食品与生物技术学院,天津300457／河北经贸大学生物科学与工程学院,河北石家庄050061
- 2. 河北经贸大学生物科学与工程学院,河北石家庄050061
- 3. 天津科技大学食品与生物技术学院,天津300457
- 折叠
摘要
Abstract
Hydroxyl radical and DPPH· scavenging ability were improved by controlling the initial fermentation conditions：pH 6.0 and fermentation temperature 39℃.With the increasing of the degree of hydrolysis of whey protein,hydroxyl radical and DPPH· scavenging ability increased in 20h during fermentation,and reached 48.06% and 73.52% at 20h.Compared with whey,fermentation could increase hydroxyl radical and DPPH-scavenging ability 22.73% and 46.09%,respectively.And compared with Lactobacillus bulgaricus bacteria,the increasing was 23.75% and 40.63%,respectively.The relationships between hydrolysis degree of protein,number of viable cells and antioxidant capacity were discussed.There was no positive correlation between the degree of hydrolysis and radical-scavenging ability after 20h,so,hydrolysis degree of protein could not be used as determination index to evaluate the antioxidant capacity of whey hydrolysates.The factors that affected the antioxidant capacity of whey hydrolysates prepared by Lactobacillus bulgaricus were discussed in the research,which laid the theoretical and practical basis for the development of functional whey products.关键词
保加利亚乳杆菌/羟基自由基清除能力/DPPH·清除能力/抗氧化活性Key words
Lactobacillus bulgaricus/hydroxyl radical-scavenging ability/DPPH· scavenging ability/antioxidant activity分类
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刘晶,孟杨,赵征..保加利亚乳杆菌发酵乳清的抗氧化性研究[J].食品工业科技,2012,33(9):146-149,4.
