摘要
为制备乳酸菌抽提物,该研究通过单因素试验及响应面试验优化乳酸菌抽提物的制备工艺参数,并对其主要成分和功能进行分析。结果表明,乳酸菌抽提物的最佳制备工艺条件为超声功率475 W,溶菌酶添加量3000 U/g,复合蛋白酶(胰蛋白酶∶中性蛋白酶=1∶1)添加量2000 U/g。在此优化条件下,乳酸菌自溶率可达到94.68%。经检测,乳酸菌抽提物含有3.85 mg/g氨基酸态氮,7 mg/g蛋白质,55.16 mg/g还原糖,1.40 mg/g总酚,0.15 mg/g总黄酮,1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力可以达到46.16%。乳酸菌抽提物含有多种挥发性风味物质,具有调香调味的作用。
In order to prepare lactic acid bacteria extract,the preparation process parameters of lactic acid bacteria extract were optimized by single factor tests and response surface tests,and its main components and function were analyzed.The results showed that the optimal preparation process conditions of the lactic acid bacteria extract were as follows:ultrasonic power 475 W,lysozyme addition 3000 U/g,compound protease(trypsin∶neutral protease=1∶1)addition 2000 U/g.Under the optimal conditions,the autolysis rate of lactic acid bacteria reached 94.68%.After detection,the lactic acid bacteria extract contained 3.85 mg/g amino acid nitrogen,7 mg/g protein,55.16 mg/g reducing sugar,1.40 mg/g total phenols,0.15 mg/g total flavonoids,and 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging ability could reach 46.16%.Lactic acid bacteria extract contained a variety of volatile flavor substances and had the flavoring and seasoning function.
作者
刘依盟
鲍正好
马倩
李雨晴
王春婷
金银玉
闫志鹏
贾丽娜
齐威
LIU Yimeng;BAO Zhenghao;MA Qian;LI Yuqing;WANG Chunting;JIN Yinyu;YAN Zhipeng;JIA Lina;QI Wei(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《中国酿造》
CAS
北大核心
2022年第9期144-149,共6页
China Brewing
基金
天津市级大学生创新创业训练计划资助项目(202110057126)。
关键词
乳酸菌抽提物
响应面优化
风味物质
抗氧化
调味
lactic acid bacteria extract
response surface optimization
flavor substance
antioxidant
seasoning
