摘要
以纤维素酶、中性蛋白酶酶解预处理的小麦麸皮为原料,采用白灵菇(Pleurotus ferulae Lanzi)在接种量100μL、自然pH、26℃的条件下固体发酵6 d,结果显示,发酵后的小麦麸皮甲醇提取液的总抗氧化能力较未发酵样品提高了61.13%,羟自由基和DPPH自由基的清除能力分别提高24.15%和36.06%.进一步研究上述发酵过程对小麦麸皮活性物质的影响后发现,发酵样品甲醇提取液的总酚含量提高了51.99%.为优化白灵菇发酵小麦麸皮的条件,利用单因素及正交试验考察了pH、接种量和发酵时间对总酚含量及抗氧化性的影响,结果表明:最优发酵条件为pH 5.5、接种量100μL、发酵时间6 d,此条件下甲醇提取液中总酚含量为0.321 mgGAE/mL,总抗氧化能力15.82 U/mL,较未发酵麸皮分别提高77.35%和77.75%.各因素对总酚含量影响大小的顺序为:发酵时间>pH>接种量;对总抗氧化能力影响大小的顺序为:发酵时间>接种量>pH.
Pretreated with cellulase and neutral protease,wheat bran was treated with Pleurotus ferulae for six days under the conditions of inoculum size of 100μL,natural pH and 26℃.The results showed that the total antioxidant activities of the wheat bran methanol extract increased by 61.13%,the hydroxyl radical scavenging activities and the DPPH radical scavenging activities increased by 24.15%and 36.06%,respectively.The effects of the fermentation on the wheat bran active materials were further examined,and it was found that the total phenol contents of the methanol extracts of the fermentation samples were increased by 51.99%.In order to optimize the conditions of wheat bran fermentation by Pleurotus ferulae,single factor and orthogonal experiments were successively used to investigate the effects of fermentation pH,amount of inoculation and fermentation time on total phenol contents and antioxidant activities.The results showed that the optimum fermentation conditions for improving the total phenol contents of wheat bran were as follows:pH 5.5,inoculum amount 100μL,fermentation time 6 days,the total phenolic contents of methanol extracts were 5.136 mgGAE/g,total antioxidant acitivites reached 253.12 U/g,which were 77.35%and 77.75%higher than that of unfermented samples respectively.The order of the factors affecting the total phenolics content was as follows:fermentation time>pH>inoculation amount;the order of the factors affecting the total antioxidant capacity was fermentation time>inoculation amount>pH.
作者
赵静
汤彩云
黎鹏
屠洁
季更生
曹喜涛
刘冠卉
ZHAO Jing;TANG Caiyun;LI Peng;TU Jie;JI Gengsheng;CAO Xitao;LIU Guanhui(Sericultural Research Institute,School of Biotechnology,Jiangsu University of Scienced and Technology,Zhenjiang 212018,China)
出处
《江苏科技大学学报（自然科学版）》
CAS
2019年第5期97-103,共7页
Journal of Jiangsu University of Science and Technology:Natural Science Edition
基金
江苏省镇江市重点研发与计划——现代农业项目(NY2016020)
关键词
小麦麸皮
白灵菇
固体发酵
总酚
抗氧化活性
wheat bran
pleurotus ferulae Lanzi
solid fermentation
total phenols
antioxidant activities
