食品工业科技2018，Vol.39Issue(3)：153-157,166,6.DOI:10.13386/j.issn1002-0306.2018.03.031
苦荞、燕麦和杏鲍菇酶解液发酵工艺优化及其抗氧化活性
Optimization of fermentation process of enzymatic hydrolysate of buckwheat, oat and Pleurotus eryngii and its antioxidant capacity
摘要
Abstract
The objective of this paper was to optimize the fermentation process of lactobacillus plantarum and lactobacillus casei with enzymatic hydrolysate of buckwheat,oat and pleurotus eryngii as raw material and compare the antioxidant capacity in vitro before and after fermentation.On the basis of single factor experiment,response surface methodology was used to study the effects of inoculation quantity,inoculation proportion and fermatation time on viable count in fermentation medium,and then the reducing power,scavenging ability of DPPH free radical,hydroxyl radical and superoxide anion,and total antioxidant capacity were analyzed before and after fermentation.The results showed that the best fermentation process was 4％ inoculation quantity,1∶1 inoculation proportion and 10.8 h fermentation time.Under the conditions,viable count was 8.89 lg(cfu/mL).And antioxidant activity has improved after fermentation.Absorbance value of reducing power,scavenging capacity of DPPH free radical,hydroxyl free radical and superoxide anion and total antioxidant capacity have increased 0.51,6.85％,43.19％,5.36％,18.29 U/mL.Through the fermentation of enzymolysis liquid of buckwheat,oats and pleurotus eryngii,its nutrition value and healthy function were better.关键词
苦荞/燕麦/杏鲍菇/植物乳杆菌/干酪乳杆菌/发酵/抗氧化Key words
buckwheat/oat/Pleurotus eryngii/Lactobacillus plantarum/Lactobacillus casei/fermentation/antioxidant分类
轻工纺织引用本文复制引用
陈树俊,徐晓霞,胡洁,石玥,李乐,张君梅,李佳益,王翠莲..苦荞、燕麦和杏鲍菇酶解液发酵工艺优化及其抗氧化活性[J].食品工业科技,2018,39(3):153-157,166,6.基金项目
富含优质蛋白(肽)核桃复合营养粉研制(201603D221033-1). （肽）
