微生物法制备富含游离型大豆异黄酮发酵豆乳的研究
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摘要
大豆异黄酮是一种有丰富生理功能的营养保健因子,用途极为广泛。大豆异黄酮类物质作为大豆的生物活性成分,其药理保健功能和临床治疗作用正逐渐被人们所认识和关注。本实验通过筛选出一株发酵效果最好的乳酸菌来制备游离型大豆异黄酮,并对其发酵条件和提取工艺条件进行优化,最后研制一种富含黄豆苷元和染料木黄酮的发酵豆乳。目前,国内外关于把糖苷型大豆异黄酮水解为游离型大豆异黄酮的方法很多,概括起来主要有酸水解法、碱水解法、Smith降解、酶法水解、微生物法水解等,但从食品安全性的角度考虑还是采取微生物法制备游离型大豆异黄酮更为合适。
在对乳酸菌培养条件的研究中,以发酵后豆乳中黄豆苷元和染料木黄酮的浓度为指标,综合考察了各种培养条件对产游离型大豆异黄酮的影响,确定了发酵温度、发酵时间和接菌量各因素对制备游离型大豆异黄酮效果的影响。并通过二次旋转正交实验,优选出制备游离型大豆异黄酮工艺的最佳方案。发酵温度41℃、发酵时间28h、接菌量4%,在此条件下游离型大豆异黄酮含量为:127.43μg·mL-1。
在对大豆异黄酮提取过程的研究中,重点考察了乙醇浓度、提取温度、提取时间对大豆异黄酮提取效果的影响。以黄豆苷元在水解液中的浓度作为指标,通过正交实验优选出超声波辅助水解大豆异黄酮的工艺参数,确定出最佳提取工艺参数为:水解温度为60℃,水解时间为45min,乙醇浓度为90%。在此条件下游离型大豆异黄酮含量为:134.41μg·mL-1。
在制作富含游离型大豆异黄酮的发酵豆乳过程中,评价了蔗糖、乳糖、葡萄糖三种糖的不同添加量和添加比例对发酵豆乳总感官评价的影响,最后确定最佳的添加比例和添加量:在发酵豆乳中添加8%蔗糖+2%乳糖,发酵豆乳的感官评价效果最好。
Soy isoflavone has a lot of nutriments and health protection effects, so was widely used. As the main active component of soybean, soy isoflavone has been paid more and more attention and known for its medicative health protection function and clinic cure effect.Throught the experiment the Lactobacillus which has the best hydrolysis function for soy isoflavone was selected, conducted to optimize the process conditions of hydrolysis and extraction, and one kind of fermentation soymilk which was riched in genistein and daidzein was prepared. At present there were many ways to hydrolysis soy isoflavones glycoside into soy isoflavones aglycon, that is acid-hydrolysis, alkali-hydrolysis, enzyme-hydrolysis, Smith-hydrolysis, microbe-hydrolysis, but the best way was micro-hydrolysis from security of food.
In the process of preparation daidzein and genistein, taking concentration of daidzein and genistein in fermentation soymilk as index the effect of factors on cultivation process had been studied. It was decided through the research that the effect of factors of fermention temperatrue, fermention time and inoculum size on the process of preparation daidzein and genistein. The optimal operation parameters of preparation process were chosen from rotatable design. The optimum hydrolytic parameters for soy isoflavone are gotten, the conclusions are that fermatation temperature 41℃,fermatation time 28h and inoculum size of Lactobacillus 4%. In this condition, concentration of daidzein and genistein are 127.43μg·mL-1.
It was decided through the research to the effect of factors of ethanol concentration,extraction temperature and extraction time in the process of extraction daidzein and genistein. Taking concentration of daidzein and genistein in hydrolyzate as index, the optimal operation parameters of preparation process were chosen from design. By orthogonal experiments determine the following optimum extraction conditions: ethanol concentration 90%, extraction temperature 60℃and extracted for 45minutes. In this condition, concentration of daidzein and genistein are 134.41μg·mL-1.
In the process of preparation one kind of fermentation soymilk which was riched in genistein and daidzein, the influence of three different proportions sucrose, lactose and glucose was researched by sensory evaluation.The optimum adding amount of surose and lactose are 8% and 2%.
在对乳酸菌培养条件的研究中,以发酵后豆乳中黄豆苷元和染料木黄酮的浓度为指标,综合考察了各种培养条件对产游离型大豆异黄酮的影响,确定了发酵温度、发酵时间和接菌量各因素对制备游离型大豆异黄酮效果的影响。并通过二次旋转正交实验,优选出制备游离型大豆异黄酮工艺的最佳方案。发酵温度41℃、发酵时间28h、接菌量4%,在此条件下游离型大豆异黄酮含量为:127.43μg·mL-1。
在对大豆异黄酮提取过程的研究中,重点考察了乙醇浓度、提取温度、提取时间对大豆异黄酮提取效果的影响。以黄豆苷元在水解液中的浓度作为指标,通过正交实验优选出超声波辅助水解大豆异黄酮的工艺参数,确定出最佳提取工艺参数为:水解温度为60℃,水解时间为45min,乙醇浓度为90%。在此条件下游离型大豆异黄酮含量为:134.41μg·mL-1。
在制作富含游离型大豆异黄酮的发酵豆乳过程中,评价了蔗糖、乳糖、葡萄糖三种糖的不同添加量和添加比例对发酵豆乳总感官评价的影响,最后确定最佳的添加比例和添加量:在发酵豆乳中添加8%蔗糖+2%乳糖,发酵豆乳的感官评价效果最好。
Soy isoflavone has a lot of nutriments and health protection effects, so was widely used. As the main active component of soybean, soy isoflavone has been paid more and more attention and known for its medicative health protection function and clinic cure effect.Throught the experiment the Lactobacillus which has the best hydrolysis function for soy isoflavone was selected, conducted to optimize the process conditions of hydrolysis and extraction, and one kind of fermentation soymilk which was riched in genistein and daidzein was prepared. At present there were many ways to hydrolysis soy isoflavones glycoside into soy isoflavones aglycon, that is acid-hydrolysis, alkali-hydrolysis, enzyme-hydrolysis, Smith-hydrolysis, microbe-hydrolysis, but the best way was micro-hydrolysis from security of food.
In the process of preparation daidzein and genistein, taking concentration of daidzein and genistein in fermentation soymilk as index the effect of factors on cultivation process had been studied. It was decided through the research that the effect of factors of fermention temperatrue, fermention time and inoculum size on the process of preparation daidzein and genistein. The optimal operation parameters of preparation process were chosen from rotatable design. The optimum hydrolytic parameters for soy isoflavone are gotten, the conclusions are that fermatation temperature 41℃,fermatation time 28h and inoculum size of Lactobacillus 4%. In this condition, concentration of daidzein and genistein are 127.43μg·mL-1.
It was decided through the research to the effect of factors of ethanol concentration,extraction temperature and extraction time in the process of extraction daidzein and genistein. Taking concentration of daidzein and genistein in hydrolyzate as index, the optimal operation parameters of preparation process were chosen from design. By orthogonal experiments determine the following optimum extraction conditions: ethanol concentration 90%, extraction temperature 60℃and extracted for 45minutes. In this condition, concentration of daidzein and genistein are 134.41μg·mL-1.
In the process of preparation one kind of fermentation soymilk which was riched in genistein and daidzein, the influence of three different proportions sucrose, lactose and glucose was researched by sensory evaluation.The optimum adding amount of surose and lactose are 8% and 2%.
引文
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