豆豉后发酵过程中植酸、肌醇含量及植酸酶活变化的探究
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- 英文论文题名：The content change of phytic acid、inositol and the phytase activity in Douchi during post-fermentation
- 论文作者：吴非霏 ; 殷丽君
- 英文论文作者：Wu Feifei ; Yin Lijun ; College of Food Science and Nutritional Engineering ; China Agricultural University
- 年：2016
- 作者机构：中国农业大学食品科学与营养工程学院;
- 论文关键词：豆豉 ; 植酸 ; 肌醇 ; 手性肌醇 ; 植酸酶 ; 后发酵
- 英文论文关键词：douchi ; phytic acid ; myo-inositol ; d-chiro-inositol ; phytase ; post-fermentation
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：113k
- 原文格式：O
- 会议级别：全国
摘要
植酸广泛存在于谷物类植物中,由于其可以螯合铁、锌等微量元素并降低人体对蛋白质的吸收消化,作为大豆食品中的主要抗营养因子,近年来受到广泛关注。豆豉后发酵过程中,微生物分泌植酸酶将植酸水解为肌醇和磷酸盐,降低植酸的抗营养作用并为人体提供肌醇及手性肌醇等必需物质。本实验以后酵过程中的豆豉为研究对象,分别采用分光光度法和气相色谱-质谱连用方法在后发酵过程的1、2、3、4周每周测定豆豉在后酵过程中植酸、肌醇、D-手性肌醇的含量变化,同时采用偏钒酸铵法对植酸酶的活性变化进行测定。实验结果显示,后酵过程中,植酸含量由12.16mg/g降至9.68mg/g,呈逐渐降低趋势。肌醇(myo-inositol)和手性肌醇(D-chiro-inositol)含量分别由5.41mg/g升至14.22mg/g和2.76mg/g升至5.74mg/g,且每一周含量逐渐上升。植酸酶活性在后酵过程中由135.3U/g升至282.7 U/g,酶活逐渐增长。该结果表明,后酵过程中,存在耐盐微生物分泌植酸酶,从而将植酸水解为肌醇(myo-inositol)和无机磷,同时一部分肌醇(myo-inosito1)在微生物作用下转化为手性肌醇(D-chiro-inositol)。
Phytic acid was widely found in cereal plants.Since it can chelate iron,zinc or other trace element and reduce the absorption of protein digestion at the same time,phytic acid was known as one of the main anti-nutritional factors in soyfoods,which attracts widespread attention recent years.During the post-fermentation of Douchi,mircroorganisms secrete phytase which hydrolyses phytic acid to inositol and phosphates.Through this way,not only the anti-nutritional effects can be reduced but also the essential substances such as myo-inositol and D-chiro-inositol can be provided.Douchi during post-fermentation was selected as the object in this study,phytic acid was determined by spectrophotometry and gas chromatography-mass spectrometry was applied to the detection of inositol each week from the first week to the fourth week.In addition,phytase activity was measured by the ammonium metavanadate method.It turns out that,the content of phytic acid showed a gradual decrement trend from 12.16mg/g to 9.68mg/g.Meanwhile,myo-inositol and D-chiro-inositol increased gradually during the postfermentation,from 5.41mg/g to 14.22mg/g and 2.76mg/g to 5.74mg/g,respectively.The phytase activity showed a rising tendency from 135.3U/g to 282.7U/g as well.It demonstrated that,the phytase produced by the salt-tolerance microorganisms grew during the post-fermentation hydrolyses phytic acid to inositol and phosphates.Moreover,part of the myo-inositols were transformed into D-chiro-inositols under the action of microorganisms.
Phytic acid was widely found in cereal plants.Since it can chelate iron,zinc or other trace element and reduce the absorption of protein digestion at the same time,phytic acid was known as one of the main anti-nutritional factors in soyfoods,which attracts widespread attention recent years.During the post-fermentation of Douchi,mircroorganisms secrete phytase which hydrolyses phytic acid to inositol and phosphates.Through this way,not only the anti-nutritional effects can be reduced but also the essential substances such as myo-inositol and D-chiro-inositol can be provided.Douchi during post-fermentation was selected as the object in this study,phytic acid was determined by spectrophotometry and gas chromatography-mass spectrometry was applied to the detection of inositol each week from the first week to the fourth week.In addition,phytase activity was measured by the ammonium metavanadate method.It turns out that,the content of phytic acid showed a gradual decrement trend from 12.16mg/g to 9.68mg/g.Meanwhile,myo-inositol and D-chiro-inositol increased gradually during the postfermentation,from 5.41mg/g to 14.22mg/g and 2.76mg/g to 5.74mg/g,respectively.The phytase activity showed a rising tendency from 135.3U/g to 282.7U/g as well.It demonstrated that,the phytase produced by the salt-tolerance microorganisms grew during the post-fermentation hydrolyses phytic acid to inositol and phosphates.Moreover,part of the myo-inositols were transformed into D-chiro-inositols under the action of microorganisms.
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