乳酸菌发酵提高麦胚可溶性蛋白和总酚含量及抑制脂质体氧化能力的研究

伍娟; 曾晓娇; 程宇; 董英

doi:10.13386/j.issn1002-0306.2016.06.040

乳酸菌发酵提高麦胚可溶性蛋白和总酚含量及抑制脂质体氧化能力的研究

江苏大学食品与生物工程学院

基金项目:

江苏省产学研前瞻性联合研究项目(BY2012172)；江苏省普通高校研究生科研创新计划(CXLX12_0672)；江苏省自然科学基金(BK20130494)；江苏大学“骨干青年教师培养工程”；

详细信息

作者简介:
伍娟(1982-),女,博士研究生,研究方向:食品组分营养功能与生物活性,E-mail:wjfood23@163.com。;

中图分类号: TS210.9
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出版历程
- 收稿日期: 2015-08-18

Study on using lactic acid bacteria improve the content of soluble protein and total phenol of wheat germ and its ability to inhibit oxidation of liposome

School of Food and Biological Engineering,Jiangsu University

摘要

摘要: 以可溶性蛋白及总酚含量为指标,在单因素实验基础上,采用正交实验设计优化乳酸菌发酵麦胚的条件,并考察了发酵产物在脂质体体系下的抗氧化能力。结果表明,起始p H影响显著,可溶性蛋白和总酚累积的最适发酵条件分别为p H5.0、VB6浓度150μmol/L、发酵时间12 h、发酵温度35℃及p H5.0、VB6浓度100μmol/L、发酵时间36 h、发酵温度35℃。在优化条件下,麦胚发酵产物水溶性组分中蛋白及总酚含量分别为24.86 mg/m L和0.876 mg/m L,比原料提高了1.74和1.45倍。同时,乳酸菌发酵提高了麦胚水溶性组分抑制脂质体氧化的能力,其脂质体氧化抑制率可达45.5%。通过对·OH清除及对Fe²⁺螯合能力的实验表明,麦胚发酵产物抑制脂质体氧化的能力与其羟基自由基清除能力有关。
- 麦胚 /
- 乳酸菌 /
- 发酵 /
- 可溶性蛋白 /
- 总酚 /
- 脂质体氧化
Abstract: On the basis of single factor trials,optimized fermentation conditions of wheat germ fermented by lactic acid bacteria were investigated using orthogonal experiment. The content of water-soluble protein and total polyphenols in fermented wheat germ was used as indicators in these trials. And the ability of fermented wheat germ to inhibit liposome oxidation was investigated. The results showed that the content of soluble protein and total polyphenols were significantly influenced by initial p H. The optimal conditions for the soluble protein content were indicated as initial p H5.0,vitamin B6 concentration 150 μmol/L,fermentation time 12 h and fermentation temperature 35 ℃. While the optimal conditions for the total polyphenols content were indicated as initial p H5.0,vitamin B6 concentration 100 μmol/L,fermentation time 36 h and fermentation temperature 35 ℃.The concentration of soluble protein and polyphenols in optimal conditions were 24.86 mg/m L and 0.876 mg/m L respectively,which increased by 1.74 times and 1.45 times respectively when compared with raw materials.Meanwhile,the ability of the water-soluble components of wheat germ in retarding liposome oxidation was increased by lactic acid fermentation with the inhibition rate of 45.5%. The results of ·OH scavenging capacity and Fe²⁺ chelating capacity showed that the ability of fermented wheat germ to retard liposome oxidation was related with its ·OH scavenging capacity.
- wheat germ /
- lactic acid bacteria /
- ferment /
- soluble protein /
- total polyphenols /
- liposome oxidation

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