摘要
以发芽糙米为原料,通过酵母菌发酵制备糙米酵素。经单因素试验和正交试验,研究不同发酵条件对植酸酶酶活力和γ-氨基丁酸(GABA)的影响。结果表明,在培养温度35℃下培养10 h,接种量3%为植酸酶最佳发酵条件,此时植酸酶酶活力达到37.28 U/mL。在培养温度30℃下培养8 h,接种量2%时, GABA质量浓度最高,可达0.315 mg/m L。该试验结果为糙米酵素的工业化生产提供理论基础。
The brown rice enzymes were prepared by yeast fermentation from germinated brown rice. The content of γ-aminobutyric acid(GABA) and the activity of phytase were taken as measurement parameters, and the optimal fermentation condition for the production of brown rice enzymes was obtained by single factor test and orthogonal test. The optimum fermentation condition for phytase were incubated at 35 ℃ for 10 h, and the inoculum volume was 3%, at which time the activity of phytase reached 37.28 U/mL. The highest content of GABA was 0.315 mg/mL at 30 ℃ for 8 h, and the optimal condition was achieved at 2% inoculum. A theoretical basis for the industrial production of brown rice enzymes was provided.
作者
杨闯
邢志超
李境艺
李帅
于靖辉
王俊玲
YANG Chuang;XING Zhichao;LI Jingyi;LI Shuai;YU Jinghui;WANG Junling(Jilin Agricultural Science and Technology College,Jilin 132101)
出处
《食品工业》
CAS
2021年第10期19-24,共6页
The Food Industry
基金
吉林省教育厅“十三五”科学技术项目(合同编号:JJKH20190970KJ)
吉林省科技发展计划资助项目(编号:YDZJ202101ZYTS118)。
