米糠发酵制备阿魏酰低聚糖研究
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摘要
以米糠为原料,利用香菇菌块液体发酵法制备阿魏酰低聚糖(FOs),测定发酵过程中淀粉酶、蛋白酶、纤维素酶和木聚糖酶的活性,并对发酵制备工艺进行优化。结果表明:米糠经过香菇发酵6 d后,发酵液中淀粉酶、蛋白酶、纤维素酶活性均达到最高,分别为0.519 U/mL、35.150 mU/mL和0.137 U/mL,木聚糖酶发酵8 d后酶活性最高,为156.84 mU/mL;以发酵时间、发酵温度、pH、接种量作为试验因素,发酵液中的FOs作为考察指标,进行L9(34)正交试验,结果表明,4个因素对米糠发酵液中FOs含量的影响顺序为:发酵时间>接种量>pH>发酵温度;米糠发酵制备阿魏酰低聚糖工艺最优组合为:发酵时间10 d、发酵温度是25℃、pH为7、接种量为11%,在此条件下,米糠发酵液中FOs含量为0.86 mmol/L。
In order to make full use of rice bran, lentinusedodes liquid fermentation production of feruloyl oligosaccharides(FOs) from rice bran were studied, and the activity of amylase, protease, cellulase and xylanase were determined respectively during fermentation and the fermentation techniques were optimized. The results showed that the activity of amylase, protease, cellulose produced in broth all reached the maximum of 0.519 U/mL, 35.150 mU/mL and0.137 U/mL respectively after 6 d of fermentation, and the activity of xylanase reached the maximum of 156.84 mU/mL after 8 d. The orthogonal experiment was performed with four factors including fermentation time, fermentation temperature, p H and inoculation amount, using FOs contents as examination index. The results indicated that the influence order of 4 fermentation factors on FOs contents was: fermentation time >inoculation amount>p H>fermentation temperature. The optimal technique was as follows: fermentation time 10 d, fermentation temperature 25 ℃, pH7 and inoculation amount 11%. Under the optimum conditions, the yield of FOs were 0.86 mmol/L.
In order to make full use of rice bran, lentinusedodes liquid fermentation production of feruloyl oligosaccharides(FOs) from rice bran were studied, and the activity of amylase, protease, cellulase and xylanase were determined respectively during fermentation and the fermentation techniques were optimized. The results showed that the activity of amylase, protease, cellulose produced in broth all reached the maximum of 0.519 U/mL, 35.150 mU/mL and0.137 U/mL respectively after 6 d of fermentation, and the activity of xylanase reached the maximum of 156.84 mU/mL after 8 d. The orthogonal experiment was performed with four factors including fermentation time, fermentation temperature, p H and inoculation amount, using FOs contents as examination index. The results indicated that the influence order of 4 fermentation factors on FOs contents was: fermentation time >inoculation amount>p H>fermentation temperature. The optimal technique was as follows: fermentation time 10 d, fermentation temperature 25 ℃, pH7 and inoculation amount 11%. Under the optimum conditions, the yield of FOs were 0.86 mmol/L.
引文
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[17]雷凡,王月慧.测定稻谷中α-淀粉酶活性的两种方法的比较[J].中国酿造,2014,33(11):152-154.DIO:10.11882/j.issn.0254-5071.2014.11.035.
[18]宋琦,许赣荣.生姜蛋白酶酶活测定方法的研究[J].食品科技,2010,35(1):277-281.DOI:10.13684/j.cnki.spkj.2010.01.059.
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[21]赵阳阳,欧仕益,林奇龄,等.低聚糖阿魏酸酯含量的快速测定方法[J].食品科学,2010,31(18):329-332.
[2]曹蕊,营养成分分析及其应用研究[D].无锡:江南大学,2008.DOI:10.7666/d.y1398850.DOI:10.7666/d.y1398850.
[3]陈清婵,王劲松.米糠饮料的开发与研究进展[J].食品科技,2012,37(9):156-159.DOI:10.13684/j.cnki.spkj.2012.09.057.
[4]ISHII T.Structureand Function of Feruloylated Polysaccharides[J].Plant Seience,1997,127(2):111-127.DOI:10.1016/S0168-9452(97)00130-1.
[5]MATHEW S,ABRA HAM T E.Ferulic Acid:An antioxidant found naturally in plant cell walls and feruloyl esterases involved in its release and their application[J].Critical Review in Biotechnology,2004,24(2-3):59-83.DOI:10.1080/07388550490491467.
[6]高维,孔伟龙,刘刚.阿魏酸对蛋白基美拉德反应产物的影响[J].保鲜与加工,2016,16(2):44-47.DOI:10.3969/j.issn.1009-6221.2016.02.008.
[7]袁小平,王静,姚惠源.小麦麸皮阿魏酰低聚糖对红细胞氧化性溶血抑制作用的研究[J].中国粮油学报,2005,20(1):13-16.DOI:10.3321/j.issn:1003-0174.2005.01.004.
[8]RAO S P,MURALIKRISHNA G,Water soluble feruloyl arabi-noxylans from rice and ragi:Changes upon malting andtheir consequence on antioxidant activity[J].Phytochemistry,2006,67(1):91-99.DOI:10.1016/j.phytochem.2005.09.036.
[9]FRY S C,Phenolic components of the primary cell wall.Feruloylated disaccharides of D-galactose and L-arabinose from spinach polysaccharide[J].Biochemistry journal,1982,203(2):493-504.DOI:10.1042/bj2030493.
[10]ISHII T,TOBITA T.Struetural characterization of feruloyl oligosaccharides from spinach-leaf cell walls[J].Carbohydrate Research,1993,248(3):179-190.DOI:10.1016/0008-6215(93)84125-P.
[11]LEQUART C,NUZILARD J M,KUREK B,et al.Hydrolysis of wheat bran and straw by an endoxylanase production and structural characterization of cinnamoyl-oligosaccharides[J].Carbohydrate Research,1999,319,30(1-4):102-111.DOI:10.1016/S0008-6215(99)00110-X.
[12]WANG J,YUAN X P,SUN B G,et al.On-line separation and structural characterisation of feruloylated oligosaccharides from wheat bran using HPLC-ESI-MSn[J].Food Chemistry,2009,115(4):1529-1541.DOI:10.1016/j.foodchem.2009.01.058.
[13]姚胜文,王远,梁涛,等.利用麦麸制备低聚糖阿魏酸酯的研究[J].广东农业科学,2012,39(14):105-108.DOI:10.16768/j.issn.1004-874x.2012.14.009.
[14]潘海晓,刘海顺,王静,等.玉米麸皮中阿魏酰低聚糖的制备[J].北京工商大学学报(自然科学版),2011,29(3):33-37.DIO:10.3969/j.issn.1671-1513.2011.03.007.
[15]YUAN X P,WANG J,YAO X Y.Production of feruloyl oligosaccharides from wheat bran insoluble dietary fibre by xylanases from Bacillus subtilis[J].Food Chemistry,2006,95(3):484-492.DOI:10.1016/j.foodchem.2005.01.043.
[16]盛情情,王文侠,宋春丽,等.米糠阿魏酰低聚糖的纤维素酶法提取工艺及其抗氧化活性[J].食品与发酵工业,2013,39(12):197-203.DOI:10.13995/j.cnki.11-1802/ts.2013.12.034.
[17]雷凡,王月慧.测定稻谷中α-淀粉酶活性的两种方法的比较[J].中国酿造,2014,33(11):152-154.DIO:10.11882/j.issn.0254-5071.2014.11.035.
[18]宋琦,许赣荣.生姜蛋白酶酶活测定方法的研究[J].食品科技,2010,35(1):277-281.DOI:10.13684/j.cnki.spkj.2010.01.059.
[19]燕红.两株芽胞杆菌纤维素酶诱导产生机制及其作用的研究[D].哈尔滨:哈尔滨工业大学,2007.
[20]全国饲料工业标准化技术委员会.饲料添加剂木聚糖酶活力的测定分光光度GB/T23874-2009[S].北京:中国标准出版社,2009.
[21]赵阳阳,欧仕益,林奇龄,等.低聚糖阿魏酸酯含量的快速测定方法[J].食品科学,2010,31(18):329-332.