摘要
为探究枇杷酵素发酵过程生物学特性和主要功效酶活性变化规律,以枇杷为原料,分析发酵过程中有效活菌数、总酸、pH值、有机酸、总酚、氨基酸以及主要功效酶等代谢产物的变化。结果表明:在发酵过程中的有效活菌数在1~5 d内快速增长,达到10~9水平,20~140 d内保持在10~8数量级以上,有效维持稳定的微生物生态环境;pH值先降低后维持稳定在3.5左右,而总酸含量不断增加至6.26 g·L^(-1)后趋于稳定;总酚含量在1~65 d呈现上升趋势,65~140 d后缓慢下降;枇杷酵素含有17种氨基酸,含量较高的氨基酸主要是天冬氨酸、谷氨酸、丙氨酸、胱氨酸、蛋氨酸、异亮氨酸,随着发酵时间增加,各氨基酸含量在不同阶段出现波动变化,总氨基酸含量与必需氨基酸含量逐渐提高。酵素中不同功效酶的活性变化规律较为复杂,蛋白酶活力在1~35 d呈逐渐上升趋势,酶活力最高至15.14 U·mL^(-1),在发酵35~65 d呈现缓慢下降趋势,65~140 d酸性蛋白酶活性趋于稳定;SOD酶活力在1~65 d阶段呈上升趋势,酶活力最高至42.0 U·mL^(-1),在发酵65~140 d呈现缓慢下降趋势;β-葡聚糖酶活性在1~20 d呈上升趋势,酶活力最高至4.52 U·mL^(-1),在发酵20~140 d β-葡聚糖酶活性趋于稳定;脂肪酶活力较低,在1~5 d呈上升趋势,第5 d取得最大值,最大值为0.12 U·mL^(-1),随着发酵时间延长脂肪酶活性逐渐降低。以上研究结果可为枇杷酵素的中试制备、品质优化及构建枇杷酵素的综合评价体系提供一定的依据。
In order to explore the biological characteristics and the change rule of the activities of main efficacy enzymes in the fermentation process of loquat ferments,loquat was used as the raw material,and the changes of the metabolites such as the number of effective viable bacteria,total acid,pH value,organic acid,total phenol,amino acid and the main efficacy enzymes during the fermentation process were analyzed.The results showed that:in the fermentation process,the number of effective viable bacteria increased rapidly within 1-5 days,reaching the level of 109,and remained above 108 orders of magnitude within 20-140 days,effectively maintaining a stable microbial ecological environment.The pH value decreased first and then remained stable at about 3.5,while the total acid content increased to 6.26 g·L-1 and then tended to be stable.The total phenol content showed an increasing trend from 1 to 65 days and decreased slowly from 65 to 140 days.The loquat ferments contained 17 kinds of amino acids,and the amino acids with higher content were mainly the aspartic acid,glutamic acid,alanine,cystine,methionine and isoleucine.With the increase of fermentation time,the content of each amino acid fluctuated at different stages,and the content of total amino acid and essential amino acid increased gradually.The change rule of the activities of different efficacy enzymes in the ferments was more complex.The protease activity showed a gradual increasing trend from 1 to 35 days,with the highest enzyme activity of 15.14 U·mL-1.It showed a slow decreasing trend from 35 to 65 days after the fermentation,and the acid protease activity tended to be stable from 65 to 140 days.The activity of SOD enzyme showed an increasing trend in the stage of 1 to 65 days,with the highest enzyme activity of 42.0 U·mL-1,and showed a slow decreasing trend from 65 to 140 days after the fermentation.Theβ-glucanase activity showed an increasing trend from 1 to 20 days,with the highest enzyme activity of 4.52 U·mL-1,and it tended to be stable from 20
作者
陈洲琴
张祝兰
程贤
林仙菊
杨煌建
严雪浪
朱爱明
连云阳
CHEN Zhou-qin;ZHANG Zhu-lan;CHENG Xian;LIN Xian-ju;YANG Huang-jian;YAN Xue-lang;ZHU Ai-ming;LIAN Yun-yang(Fujian Institute of Microbiology/Fujian Key Laboratory for Screening of New Drugs(Microorganism),Fuzhou,Fujian 350007,China;Xianyou Country Qing feng Ecological Farm Co.,LTD,Putian,Fujian 351200,China)
出处
《福建农业科技》
CAS
2023年第10期23-28,共6页
Fujian Agricultural Science and Technology
基金
福建省科技计划星火项目(2022S0020)
莆田市科技计划项目(2021NJJ007)。
关键词
枇杷酵素
发酵
生物学特性
功效酶
Loquat ferments
Fermentation
Biological characteristics
Efficacy enzymes
