诺丽酵素抗氧化性能与蛋白质营养价值评价研究
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摘要
对3种不同发酵时间的诺丽酵素体外抗氧化能力、氨基酸的含量以及蛋白质营养评价进行研究,结果表明:随着发酵时间的延长,诺丽酵素中总酚含量有轻微上升;3种酵素均具有抗氧化能力,且均表现出显著的浓度依赖性(P<0.05),发酵时间长短对其影响不明显(P>0.05);随着发酵时间的延长,蛋白质含量有轻微下降,3种酵素均检测出16种常见蛋白氨基酸和γ-氨基丁酸(GABA),半胱氨酸(Cys)未检出,GABA含量随着发酵时间的延长有所上升,3种酵素中必需氨基酸含量丰富;9种必需氨基酸得分(AAS)均>100%,比值系数分(SRC)均>55,单从蛋白质营养价值来说,从高到低依次为:发酵360 d诺丽酵素>发酵540 d诺丽酵素>发酵720 d诺丽酵素。
The in vitro antioxidant activity, evaluation of amino acids content and protein nutrition of noni Jiaosu in three kinds of fermentation time were discussed in this paper. The results showed that with the prolongation of fermentation time, the content of total phenols in noni Jiaosu increased slightly, and the three kinds of Jiaosu had antioxidant activity, with certain concentration dependence(P<0.05), and the fermentation time had no obvious effect on the antioxidant activity(P>0.05). The protein content decreased slightly with the prolongation of fermentation. Except for Cys,16 common protein amino acids and non-protein amino acids GABA were all detected in three kinds of Jiaosu, and the GABA content increased to some extent along with the fermentation time. The essential amino acids were rich in three noni Jiaosu, and the amino acid score(AAS) of nine essential amino acids were greater than 100%, meanwhile the score of ratio coefficient of amino acid/essential were greater than 55. The nutritional value of protein from high to low were as follows: noni Jiaosu fermented for 360 d>540 d>720 d.
The in vitro antioxidant activity, evaluation of amino acids content and protein nutrition of noni Jiaosu in three kinds of fermentation time were discussed in this paper. The results showed that with the prolongation of fermentation time, the content of total phenols in noni Jiaosu increased slightly, and the three kinds of Jiaosu had antioxidant activity, with certain concentration dependence(P<0.05), and the fermentation time had no obvious effect on the antioxidant activity(P>0.05). The protein content decreased slightly with the prolongation of fermentation. Except for Cys,16 common protein amino acids and non-protein amino acids GABA were all detected in three kinds of Jiaosu, and the GABA content increased to some extent along with the fermentation time. The essential amino acids were rich in three noni Jiaosu, and the amino acid score(AAS) of nine essential amino acids were greater than 100%, meanwhile the score of ratio coefficient of amino acid/essential were greater than 55. The nutritional value of protein from high to low were as follows: noni Jiaosu fermented for 360 d>540 d>720 d.
引文
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[18]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2012.
[19]张伟敏,符文英,施瑞城,等.诺丽果实和叶中主要功能性物质的分布与营养评价[J].食品科学,2008,29(10):575-577.
[20]杨胜远,陆兆新,吕风霞,等.γ-氨基丁酸的生理功能和研究开发进展[J].食品科学,2005,26(9):546-551.
[21]杨胜远,陆兆新,吕风霞,等.微生物谷氨酸脱羧酶研究进展[J].食品科学,2007,28(1):354-360.
[22]ZHU X Y,LI X Q,WANG J,et al.Nutrition evaluation and preparation of protein from freshwater clam by p H-shifting method[J].Food Sci Technol,2017,1:175-181.
[23]AGBEDE J O,ALETOR V A.Studies of the chemical composition and protein quality evaluation of differently processed Canavalia ensiformis,and Mucuna pruriens,seed flours[J].J Food Compos Anal,2005,18(1):89-103.
[24]朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988(2):187-190.
[2]晏永球,童应鹏,陆雨,等.诺丽的化学成分及药理活性研究进展[J].中草药,2017,48(9):1888-1905.
[3]刘树民,王宇,张洪财,等.诺丽果的化学成分研究[J].中草药,2012,43(11):2150-2153.
[4]CHAN-BLANCO Y,VAILLANT F,PEREZ A M,et al.The noni fruit(Morinda citrifolia L):A review of agricultural research,nutritional and therapeutic properties[J].J Food Compos Anal,2006,19(6-7):645-654.
[5]胡鸣旭,张洪才,于纯淼,等.诺丽果提取物的抗氧化活性及心肌保护作用研究[J].现代食品科技,2014(2):31-36.
[6]HEMWIMOL S,PAVASANT P,SHOTIPRUK A.Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia[J].Ultrasonics Sonochem,2006,13(6):543-548.
[7]WANG M Y,WEST B J,JENSEN C J,et al.Morinda citrifolia(Noni):a literature review and recent advances in Noni research[J].Chinese J Pharmacol,2002,23(12):1127-1141.
[8]毛建卫,吴元锋,方晟.微生物酵素研究进展[J].发酵科技通讯,2010,39(3):42-44.
[9]程勇杰,陈小伟,王珍珍,等.树莓酵素与蓝莓酵素有机酸分析及其体外抗氧化性能[J].食品工业科技,2017,38(20):141-145,165.
[10]中华人民共和国国家质量监督检验检疫总局T/CBFIA 08003—2017食用植物酵素[S].北京:中国标准出版社,2017.
[11]曹艳萍,代宏哲,曹炜,等.Folin-Ciocaileu比色法测定红枣总酚[J].安徽农业科学,2008,36(4):1299-1299.
[12]SHARMA O P,BHAT T K.DPPH antioxidant assay revisited[J].Food Chem,2009,113(4):1202-1205.
[13]OZGEN M,REESE R N,SCHEERENS J C,et al.Modified 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid(ABTS)method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power(FRAP)and 2,2'-diphenyl-1-picrylhydrazyl(DPPH)methods[J].J Agr Food Chemi,2006,54(4):1151.
[14]YLDIRIM A.MAVI A,KARA A A.Determination of antioxidant and antimicrobial activities of Rumex crispus L.extracts[J].J Agr Food Chem,2001,49(8):4083.
[15]SEDMAK J J,GROSSBERG S E.A rapid,sensitive,and versatile assay for protein using Coomassie brilliant blue G250[J].Anall Biochem,1977,79(1):544-552.
[16]国家食品药品监督管理总局,国家卫生和计划生育委员会.GB 5009.124—2016食品安全国家标准食品氨基酸的测定[S].北京:中国标准出版社,2016.
[17]蒋增良,毛建卫,黄俊,等.葡萄酵素在天然发酵过程中体外抗氧化性能的变化[J].中国食品学报,2014,14(10):29-34.
[18]蒋增良.天然微生物酵素发酵机理、代谢过程及生物活性研究[D].杭州:浙江理工大学,2012.
[19]张伟敏,符文英,施瑞城,等.诺丽果实和叶中主要功能性物质的分布与营养评价[J].食品科学,2008,29(10):575-577.
[20]杨胜远,陆兆新,吕风霞,等.γ-氨基丁酸的生理功能和研究开发进展[J].食品科学,2005,26(9):546-551.
[21]杨胜远,陆兆新,吕风霞,等.微生物谷氨酸脱羧酶研究进展[J].食品科学,2007,28(1):354-360.
[22]ZHU X Y,LI X Q,WANG J,et al.Nutrition evaluation and preparation of protein from freshwater clam by p H-shifting method[J].Food Sci Technol,2017,1:175-181.
[23]AGBEDE J O,ALETOR V A.Studies of the chemical composition and protein quality evaluation of differently processed Canavalia ensiformis,and Mucuna pruriens,seed flours[J].J Food Compos Anal,2005,18(1):89-103.
[24]朱圣陶,吴坤.蛋白质营养价值评价——氨基酸比值系数法[J].营养学报,1988(2):187-190.