食品工业科技2024，Vol.45Issue(7)：86-92,7.DOI:10.13386/j.issn1002-0306.2023050204
三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响
Effects of Pretreatment with Three Different Enzymes on Physicochemical Properties,Biological Activity and Sensory of Banana Jiaosu
摘要
Abstract
In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu.Bananas were used as raw materials in this paper.Cellulase,pectinase and papain were used to pretreat bananas,and the effects of different enzyme pretreatments on the physical and chemical indexes,antioxidant,sensory of banana enzyme were compared.The results showed that enzyme treatment had little effect on pH and total acid.The ability of reducing sugar utilization in the enzyme pretreatment group was significant,and the final sugar content was reduced by about 10 g/L.At 72 h of fermentation,the total phenolic content of cellulase and papain treatment groups was significantly increased by about 1.31 times(P＜0.05),and the flavonoid content of cellulase treatment group was significantly increased by about 40%compared with the other treatment groups(P＜0.05).After 72 h fermentation,the SOD activity of cellulase treatment group was significantly increased by about 9 times compared with other groups,and the other two groups were significantly increased by about 3 times(P＜0.05).During the fermentation process,the ability of cellulase pretreatment group to produce γ-aminobutyric acid was significantly and increased by 25%at 72 h(P＜0.05).The pretreatment of cellulase,papain and pectinase increased the DPPH and ABTS+ free radical scavenging activity and FRAP reducing power during the fermentation of banana enzyme,and enhanced the antioxidant activity.Compared with other enzymes,cellulase was more powerful in the utilization of fermented sugar and the ability to produce SOD enzymes,and had high antioxidant activity and excellent taste.This study provides a theoretical basis for the production of banana Jiaosu,and expands the research and application of banana Jiaosu.关键词
香蕉酵素/纤维素酶/果胶酶/蛋白酶/抗氧化活性/风味物质Key words
banana Jiaosu/cellulose/pectinase/protease/antioxidant activity/flavor substances分类
轻工纺织引用本文复制引用
李天昊,位绍文,毛伟健,姜秀兰,薛彦华,丁洪发,盖凌云,程凡升,徐海忠..三种酶前处理对香蕉酵素理化性质、生物活性及感官的影响[J].食品工业科技,2024,45(7):86-92,7.基金项目
山东省重点研发计划(乡村振兴科技创新提振行动计划)(2022TZXD0012) （乡村振兴科技创新提振行动计划）
青岛特种食品研究院揭榜挂帅项目(6602422201). （6602422201）
