摘要
通过研究发酵过程中pH值、总酸、还原糖、可溶性蛋白、膳食纤维、淀粉体外消化特性、蛋白分子质量分布、脂肪酸组成、酚类物质以及抗氧化活性的动态变化,探讨戊糖乳杆菌LJ-15发酵对薏仁米营养品质和生物活性的影响。结果表明,薏仁米经戊糖乳杆菌LJ-15发酵48 h后pH值、还原糖含量和可溶性蛋白含量均下降,总酸含量上升。薏仁米的慢速消化淀粉和粗蛋白在发酵过程中发生显著降解,多肽和氨基酸含量随着发酵时间延长显著增加,发酵48 h后可溶性膳食纤维含量增加了20.29%。油酸和亚油酸的降低是驱动薏仁米粗脂肪减少的主要因素。此外,发酵会显著增加薏仁米中总黄酮和总多酚的含量,发酵48 h后分别增加了85.71%和68.75%,且FRAP和DPPH自由基清除能力也随着发酵时间延长显著增强。因此,戊糖乳杆菌LJ-15发酵可显著改善薏仁米的营养品质和生物活性。
The dynamic changes of pH,total acid,reducing sugar,soluble protein,dietary fiber,starch in vitro digestibility characteristics,protein molecular weight distribution,fatty acid composition,phenolic compound and antioxidant activity were investigated during the fermentation process,which explores the effect of fermentation with Lactobacillus pentosus LJ-15 on the nutritional properties and biological activities of coix seed.The results showed that the pH,reducing sugar content and soluble protein content of coix seed were decreased by ferment with Lactobacillus pentosus LJ-15 for 48 h,and the total acid content increased.The slowly digested starch and crude protein of coix seed were significantly degraded during the fermentation process.The content of peptides and amino acids increased significantly with the extension of fermentation time,and the content of soluble dietary fiber increased by 20.29% after 48 h of fermentation.The reduction of oleic acid and linoleic acid was the main factor driving the reduction of the crude fat of coix seed.Moreover,fermentation significantly increased the content of total flavonoids and total polyphenols in coix seed,which increased by 85.71% and 68.75% after 48 h of fermentation,respectively.The FRAP and DPPH free radical scavenging ability also increased significantly with the extension of fermentation time.Therefore,fermentation with Lactobacillus pentosus LJ-15 could significantly improve the nutritional proerties and biological activities of coix seed.
作者
于中玉
黄佳琪
周凤霞
YU Zhongyu;HUANG Jiaqi;ZHOU Fengxia(Jilin Province Economic Management Cadre College,Changchun 130012,China;Jilin Province Product Quality Supervision and Inspection Institute,Changchun 130012,China;Jilin Anxin Food Technology Service Co.,Ltd.,Changchun 130012,China)
出处
《食品科技》
CAS
北大核心
2022年第7期134-140,共7页
Food Science and Technology
基金
吉林省教育厅职业教育与成人教育重点课题(2019ZCZ058)
吉林省经济管理干部学院食药监测分析科研平台基金项目(KYPT202102)。
关键词
薏仁米
戊糖乳杆菌LJ-15
发酵
营养品质
生物活性
coix seed
Lactobacillus pentosus LJ-15
fermentation
nutritional properties
biological activities
