摘要
以豆渣为基质,进行米曲霉固态发酵制曲,利用曲中复合酶系并适当添加纤维素酶水解曲料,以获得具有抗氧化活性的水解物。研究结果表明,当纤维素酶的添加量为0·3g/L,曲料与提取液的固液比为1:20,提取温度为40℃,提取时间为4h时,提取物具有较高的抗氧化活性。此外还考察提取液的主要成分对抗氧化活性的影响。
Using soybean residue as raw material,Koji was produced by fermentation of aspergillus oryzae.The complex enzymes from aspergillus oryzae and commercial cellulase were used to hydrolyze Koji,the extract of the antioxidant activity was obtained.The result showed the optimum extract conditions as follows：amount of cellulose added：0.3g/L,solid-liquid ratio of Koji to water 1：20,temperature 40℃,extract time 4h.Under the condition,extracts had high antioxidant activity.In addition,the effect of the main components of extract on the antioxidant capacity was studied.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期201-203,207,共4页
Science and Technology of Food Industry
关键词
抗氧化活性
米曲霉
固态发酵
antioxidant
aspergillus oryzae
solid-state fermentation
