麦胚对高盐稀态酱油理化特性及抗氧化活性的影响
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摘要
以大豆、面粉及麦胚为原料制备高盐稀态酱油,探究麦胚添加量对酱油各理化指标及抗氧化活性的影响;采用二苯基苦基苯肼(1,1-diphenyl-2-picryhydrazyl,DPPH)自由基清除法、2,2’-联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(3-ethylbenzthiazoline-6-sulphonate,ABTS)自由基清除法、还原力及氧自由基吸收能力评价原料、成曲及酱油抗氧化活性,并对酱油活性物质和抗氧化能力进行相关性分析。结果表明,添加麦胚能显著提高酱油总氮、氨基态氮、总酚、总黄酮及美拉德产物的含量(P<0.05),从而提升酱油抗氧化活性。麦胚添加量越多,原料、成曲抗氧化能力则越高,但酱油抗氧化能力先增大后减小。大豆、面粉、麦胚的配比为7∶1∶2时(S2),酱油的抗氧化活性最高且显著高于对照组S1(P<0.05)。酱油总酚、美拉德产物与酱油抗氧化能力均呈极显著性正相关(P<0.01,r>0.8),推测这些物质是酱油抗氧化活性的主要物质基础;而总黄酮分别与DPPH自由基清除能力、ABTS自由基清除能力、还原力及氧自由基吸收能力之间相关性不高(r=0.292、0.446、0.703、0.397),故无法通过总黄酮含量高直接评价酱油抗氧化活性高。因此,在高盐稀态酱油酿造过程中,麦胚可部分替代面粉,从而提高酱油总氮、氨基态氮及抗氧化活性。
The objective of this study was to investigate the effects of wheat germ on physicochemical properties and antioxidant activities of Chinese traditional high-salt diluted soy sauce made with soybean, flour and wheat germ.Antioxidant activities of the raw materials, koji and soy sauce were evaluated by Fe3+ reducing power, 1,1-diphenyl-2-picryhydrazyl(DPPH) radical scavenging, 3-ethylbenzthiazoline-6-sulphonate ABTS radical scavenging and oxygen radical absorbance capacity(ORAC) assays. Meanwhile, correlation analysis between bioactive components and antioxidant capacity of soy sauce was carried out. The results showed that wheat germ could significantly improve the contents of total nitrogen, amino nitrogen, total phenols, total flavonoids and Maillard reaction products in soy sauce(P < 0.05). The antioxidant activity of soy sauce could be improved by using wheat germ and increased with fermentation time. Besides,sample 2(S2, soybean/flour/wheat germ ratio = 7:1:2) had the highest antioxidant activity, which was significantly higher than that of the control group(S1)(P < 0.05). The greater the amount of wheat germ added, the higher antioxidant capacity of the raw materials and koji, while the antioxidant capacity of soy sauce increased firstly and then decreased. The antioxidant activity of soy sauce was significantly positively correlated with total phenols content and Maillard reaction products(P < 0.01, r > 0.8), so that both of them could be inferred as main antioxidant substances in soy sauce. However, total flavonoid content was not highly correlated with DPPH radical scavenging capacity, ABTS radical scavenging capacity, Fe3+reducing power and ORAC(r = 0.292, 0.446, 0.703, and 0.397), and so it could not be used to evaluate the antioxidant activity of soy sauce. In conclusion, soy sauce quality and its antioxidant activity can be improved by partial replacement of wheat germ for flour.
The objective of this study was to investigate the effects of wheat germ on physicochemical properties and antioxidant activities of Chinese traditional high-salt diluted soy sauce made with soybean, flour and wheat germ.Antioxidant activities of the raw materials, koji and soy sauce were evaluated by Fe3+ reducing power, 1,1-diphenyl-2-picryhydrazyl(DPPH) radical scavenging, 3-ethylbenzthiazoline-6-sulphonate ABTS radical scavenging and oxygen radical absorbance capacity(ORAC) assays. Meanwhile, correlation analysis between bioactive components and antioxidant capacity of soy sauce was carried out. The results showed that wheat germ could significantly improve the contents of total nitrogen, amino nitrogen, total phenols, total flavonoids and Maillard reaction products in soy sauce(P < 0.05). The antioxidant activity of soy sauce could be improved by using wheat germ and increased with fermentation time. Besides,sample 2(S2, soybean/flour/wheat germ ratio = 7:1:2) had the highest antioxidant activity, which was significantly higher than that of the control group(S1)(P < 0.05). The greater the amount of wheat germ added, the higher antioxidant capacity of the raw materials and koji, while the antioxidant capacity of soy sauce increased firstly and then decreased. The antioxidant activity of soy sauce was significantly positively correlated with total phenols content and Maillard reaction products(P < 0.01, r > 0.8), so that both of them could be inferred as main antioxidant substances in soy sauce. However, total flavonoid content was not highly correlated with DPPH radical scavenging capacity, ABTS radical scavenging capacity, Fe3+reducing power and ORAC(r = 0.292, 0.446, 0.703, and 0.397), and so it could not be used to evaluate the antioxidant activity of soy sauce. In conclusion, soy sauce quality and its antioxidant activity can be improved by partial replacement of wheat germ for flour.
引文
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[19]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业, 2017, 43(1):241-245. DOI:10.13995/j.cnki.11-1802/ts.201701040.
[20]LERTSIRIS,MAUNGMAR,ASSAVANIGA,etal.Rolesofthemaillardreactioninbrowningduringmoromiprocessofthaisoysauce[J]. Journal of Food Processing and Preservation, 2001, 25(2):149-162.
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[27]LINCH,WEIYT,CHOUCC.Enhancedantioxidativeactivityofsoybeankojipreparedwithvariousfilamentousfungi[J].FoodMicrobiology, 2006, 23(7):628-633.
[28]李莹.传统发酵酱油生理活性成分的分离鉴定及作用机制研究[D].广州:华南理工大学, 2011:3-7.
[2]陈飞雪,包志华.小麦胚芽营养价值及发酵食品的研究进展[J].农产品加工, 2016(3):66-67. DOI:10.16693/j.cnki.1671-9646(X).2016.03.045.
[3]陈思远,张逸婧,刘永祥,等.小麦胚芽稳定化技术的比较研究与展望[J].粮食储藏, 2015, 44(1):38-43.
[4]王东升,张露露.小麦胚芽及其提取物营养价值分析及加工工艺研究进展[J].饲料广角, 2017(1):47-49.
[5]常宪辉,陈国平,张家艳,等.小麦胚芽的生物转化研究进展[J].粮食与食品工业, 2014, 21(2):6-11.
[6]伍娟,曾晓娇,程宇,等.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[J].食品工业科技, 2016, 37(6):233-238. DOI:10.13386/j.issn1002-0306.2016.06.040.
[7]郑志强,李宝林,郝利民,等.不同蛋白酶对小麦蛋白酶解物抗氧化活性的影响[J].食品科学, 2017, 38(7):161-166. DOI:10.7506/spkx1002-6630-201707026.
[8]ZHUKX,ZHOUHM,QIANHF.Antioxidantandfreeradical-scavengingactivitiesofwheatgermproteinhydrolysates(WGPH)prepared with alcalase[J]. Process Biochemistry, 2006, 41(6):1296-1302.
[9]张家艳,董英,伍静,等.发酵麦胚提取物对人结肠癌HT-29荷瘤裸鼠的抑瘤作用[J].中国食品学报, 2016, 16(1):10-17. DOI:10.16429/j.1009-7848.2016.01.002.
[10]XU B J, CHANG S K C. A comparative study on phenolic profiles andantioxidant activities of legumes as affected by extraction solvents[J].Journal of Food Science, 2007, 72(2):159-166.
[11]DEWANTO V, WU X, ADOM K K, et al. Thermal processing enhancesthe nutritional value of tomatoes by increasing total antioxidant activity[J].Journal of Agricultural and Food Chemistry, 2002, 50(10):3010-3014.
[12]沈军卫,樊金玲,朱文学,等.模式美拉德反应产物的抗氧化性与反应进程的关系研究[J].食品科技, 2010, 35(3):253-257.DOI:10.13684/j.cnki.spkj.2010.03.045.
[13]李莹,刘敏,崔春,等.酱油抗氧化能力评价及聚类分析[J].食品与发酵工业, 2008, 34(1):14-19. DOI:10.13995/j.cnki.11-1802/ts.2008.01.037.
[14]李丹,李莹,赵谋明.酱油生产中的头油、二油和三油组分分析及抗氧化活性评价的研究[J].中国调味品, 2009(9):64-68.
[15]曹亚兰,赵谋明,郑赛晶,等.以ORAC法为评价指标优化制备大豆抗氧化肽[J].食品与发酵工业, 2011, 37(10):73-77. DOI:10.13995/j.cnki.11-1802/ts.2011.10.046.
[16]徐清萍.酱油生产技术问答[M].北京:中国纺织出版社, 2011:106-107.
[17]邹阳,崔春,赵谋明.不同原料配比对酱油成曲抗氧化活性的影响[J].食品与发酵工业, 2010(7):1-5. DOI:10.13995/j.cnki.11-1802/ts.2010.07.033.
[18]尹文颖.不同固形物浓度对高盐稀态酱油发酵影响的研究[D].广州:华南理工大学, 2015:37-39.
[19]朱怡霖,张海生,杨淑芳,等.18种大豆多酚含量组成及抗氧化活性分析[J].食品与发酵工业, 2017, 43(1):241-245. DOI:10.13995/j.cnki.11-1802/ts.201701040.
[20]LERTSIRIS,MAUNGMAR,ASSAVANIGA,etal.Rolesofthemaillardreactioninbrowningduringmoromiprocessofthaisoysauce[J]. Journal of Food Processing and Preservation, 2001, 25(2):149-162.
[21]张金兰,王文平,王夫杰,等.酱油酿造中蛋白酶系的研究进展[J].中国酿造, 2014, 33(11):1-5.
[22]MOONG,LEEM,LEEY,etal.Maincomponentofsoysaucerepresentingantioxidativeactivity[J].InternationalCongress,2002,1245:509-510.
[23]CHOU C C, LING M Y. Biochemical changes in soy sauce preparedwithextrudedandtraditionalrawmaterials[J].FoodResearchInternational, 1998, 31(6/7):487-492.
[24]高献礼.高盐稀态酱油在发酵和巴氏杀菌过程中风味物质形成和变化的研究[D].广州:华南理工大学, 2010:65-66.
[25]冯丽娟,丁立群.酱油中营养生理活性物质的研究进展[J].中国调味品, 2008(2):22-25.
[26]ZHOUK,YUL.Effectsofextractionsolventonwheatbranantioxidant activity estimation[J]. LWT-Food Science and Technology,2004, 37(7):717-721.
[27]LINCH,WEIYT,CHOUCC.Enhancedantioxidativeactivityofsoybeankojipreparedwithvariousfilamentousfungi[J].FoodMicrobiology, 2006, 23(7):628-633.
[28]李莹.传统发酵酱油生理活性成分的分离鉴定及作用机制研究[D].广州:华南理工大学, 2011:3-7.