香蕉酵素发酵过程中的组分及抗氧化活性变化研究
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摘要
以香蕉为材料,分别通过自然发酵、酵母菌发酵、植物乳杆菌发酵制作香蕉酵素,测定酵素在发酵过程中组分及抗氧化活性的变化。结果表明自然发酵和酵母菌发酵、植物乳杆菌发酵的香蕉酵素其DPPH自由基和羟自由基清除能力随着时间的延长而增长,DPPH自由基最高清除率分别可达到48.97%、79.54%和69.79%,羟自由基清除率最高可分别达37.68%、49.97%和45.38%。酵母菌发酵、植物乳杆菌发酵的香蕉酵素SOD和碱性蛋白酶活力随着时间的延长而逐渐增强,达到最大值后呈现相对稳定的状态,而自然发酵的香蕉酵素多糖含量达到最大值后呈逐渐减弱趋势,三种酵素SOD最高酶活力分别达到89.5、86.79和48.35 U/m L,碱性蛋白酶的最高酶活分别为67.90、66.58和32.28 U/g。酵母菌和植物乳杆菌发酵的香蕉酵素多糖的含量随着发酵时间的延长出现先增加后稳定的变化趋势,最大含量为20.45和19.9 mg/g,而自然发酵的香蕉酵素达到最大值17.31 mg/g后呈逐渐下降趋势。自然发酵的香蕉酵素各项指标均低于酵母菌和植物乳杆菌发酵的香蕉酵素,并且接种酵母菌的酵素各项指标都高于接种植物乳杆菌的香蕉酵素,但差异不明显,说明这两种菌均可用于接种香蕉制作酵素。
Bananas as raw material was fermented by natural,yeasts or Lactobacillus plantarum to produce banana enzymes.The antioxidant capacity and compounds of the banana enzymes during fermentation were determined.The results showed that,as fermentation time extended,the DPPH free radical scavenging ability of banana enzymes fermented by natural,fermentation and banana enzymes yeast or Lactobacillus plantarum increased,and the highest clearance rate reached 48.97%,79.54% and69.79%,respectively.The scavenging ability of hydroxyl radicals also increased,and the highest scavenging rates were 37.68%,49.97% and 45.38%,respectively. The activity of SOD and alkaline protease of banana enzymes inoculated with yeast and Lactobacillus plantum increased gradually with fermentation time extending. After reaching the maximum value,its growth reached a relatively stable state,while the naturally fermented banana enzyme showed a gradual weakening trend after reaching the maximum value.The highest SOD activity reached 89.5,86.79 and 48.35 U/m L,respectively.The highest enzyme activities of proteases were 67.90,66.58 and 32.28 U/g,respectively.The polysaccharides content of banana enzymes fermented with yeast or Lactobacillus plantarum increased and then stabilized with the increasing of fermentation time. The maximum content were20.45 and 19.9 mg/g. The naturally fermented banana enzymes showed a gradual decline after reaching a maximum of17.31 mg/g. The indexes of naturally fermented banana enzymes were lower than the banana enzymes fermented with yeast or Lactobacillus plantarum.And experimental results showed that the index of the yeast banana enzymes were higher than that of Lactobacillus plantarum fermented banana enzyme,but the difference was not obvious,so both kinds of microbiology could be used in the fermentation of banana enzymes.
Bananas as raw material was fermented by natural,yeasts or Lactobacillus plantarum to produce banana enzymes.The antioxidant capacity and compounds of the banana enzymes during fermentation were determined.The results showed that,as fermentation time extended,the DPPH free radical scavenging ability of banana enzymes fermented by natural,fermentation and banana enzymes yeast or Lactobacillus plantarum increased,and the highest clearance rate reached 48.97%,79.54% and69.79%,respectively.The scavenging ability of hydroxyl radicals also increased,and the highest scavenging rates were 37.68%,49.97% and 45.38%,respectively. The activity of SOD and alkaline protease of banana enzymes inoculated with yeast and Lactobacillus plantum increased gradually with fermentation time extending. After reaching the maximum value,its growth reached a relatively stable state,while the naturally fermented banana enzyme showed a gradual weakening trend after reaching the maximum value.The highest SOD activity reached 89.5,86.79 and 48.35 U/m L,respectively.The highest enzyme activities of proteases were 67.90,66.58 and 32.28 U/g,respectively.The polysaccharides content of banana enzymes fermented with yeast or Lactobacillus plantarum increased and then stabilized with the increasing of fermentation time. The maximum content were20.45 and 19.9 mg/g. The naturally fermented banana enzymes showed a gradual decline after reaching a maximum of17.31 mg/g. The indexes of naturally fermented banana enzymes were lower than the banana enzymes fermented with yeast or Lactobacillus plantarum.And experimental results showed that the index of the yeast banana enzymes were higher than that of Lactobacillus plantarum fermented banana enzyme,but the difference was not obvious,so both kinds of microbiology could be used in the fermentation of banana enzymes.
引文
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[2]朱瑜安.香蕉及其保健功能[J].中国食物与营养,2006,34(3):18-24.
[3]廖一生.香蕉的保健食疗与外用功效[J].湖南农机,2013(12):39.
[4]杨婧娟,李娜,赵声兰.一种酵素的配方优化研究[J].中国酿造,2016,35(1):95-99.
[5]赵金凤.植物酵素润肠通便保健功能研究[J].食品与发酵科技,2012,48(3):54-56.
[6]任清.微生物酵素美白抗衰老功效研究[J].香料香精化妆品,2003(3):29-32.
[7]何嘉欣.台湾酵素营养保健品产业现状分析[J].趋势分析,2013(2):77-82.
[8]Nagai T,Inoue R,Inoue H,et al.Preparation and antioxidant properties of water extract of propolis[J].Food Chemistry,2003,80(1):29-33.
[9]樊青玲,张耀兮,李天才.藜叶中黄酮类化合物体外抗氧化活性研究[J].天然产物研究与开发,2009(4):672-675.
[10]邹国林,黄艳,石巨恩,等.一种SOD的测活方法-邻苯三酚自氧化法的改进[J].生物化学与生物物理进展,1984,23(4):478-491.
[11]贺建华,鹿麟,邵纯君,等.福林酚法与考马斯亮蓝法测定甘露聚糖肽口服溶液中蛋白质含量的比较[J].中国药师,2017,20(10):1861-1863.
[12]钟建平,钟春燕,赵道辉,等.苯酚-硫酸比色法测定保健食品多糖的研究[J].中国卫生检验杂志,2011,11(6):675-678.