乳业科学与技术2017，Vol.40Issue(5)：1-7,7.DOI:10.15922/j.cnki.jdst.2017.05.001
副干酪乳杆菌发酵制备牛乳抗氧化肽饮料工艺优化
Optimization of Preparation of Antioxidant Peptide-Containing Dairy Beverage Fermented with Lactobacillus paracasei
摘要
Abstract
The aim of this study was to prepare a new antioxidant peptide-containing dairy beverage by the fermentation of Lactobacillus paracasei. The fermentation conditions and medium ingredients were optimized based on final viable cell count, acidity, peptide concentration, peptide yield, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. A shaking speed of 180 r/min, a fermentation time of 24 h, an inoculum size of 5％, a skim milk powder concentration of 12％ and a glucose concentration of 6％ were found to be the optimal conditions to obtain the highest peptide concentration of 0.98 mg/mL, highest final viable cell number of 8.5 × 108 CFU/mL and highest DPPH radical scavenging activity of 62.38％.关键词
副干酪乳杆菌/发酵/乳酸菌饮料/多肽含量/抗氧化活性Key words
Lactobacillus paracasei/fermentation/Lactobacillus-fermented beverage/peptide content/antioxidant activity分类
轻工纺织引用本文复制引用
陈苏婉,汤颖秀,代春华,何荣海,马海乐..副干酪乳杆菌发酵制备牛乳抗氧化肽饮料工艺优化[J].乳业科学与技术,2017,40(5):1-7,7.基金项目
"十三五"国家重点研发计划重点专项(2016YFD0401401) （2016YFD0401401）
江苏省重点研发计划项目(BE2016352) （BE2016352）
江苏省高校优势学科建设工程资助项目 （）
