摘要
豆浆含有优质蛋白质、必需脂肪酸和大量维生素,其经过巴氏杀菌或超高温处理会促进还原糖和蛋白质之间的糖基化反应,产生糖基化产物和晚期糖化终末产物(advanced glycation end products,AGEs),进而对人类健康造成威胁。为提高豆浆的品质,该文利用发酵乳杆菌(Lactobacillus fermentum)发酵豆浆,探究发酵乳杆菌对灭菌豆浆AGEs含量的影响。结果表明,经L.fermentum发酵灭菌后的豆浆,荧光强度降低12%~17%。发酵豆浆可减少羰基化对蛋白二级结构的破坏,α-螺旋转变成β-折叠和无规卷曲。同时,发酵使灭菌豆浆的异黄酮含量从274.43μg/mL提升至351.83μg/mL;发酵乳杆菌发酵豆浆与豆浆相比,可显著提高抗氧化活性。综上所述,乳酸菌可抑制食品加工过程中AGEs的形成。
Soybean milk contains high-quality protein,essential fatty acids,and a large number of vitamins. If pasteurized or treated at ultra-high temperatures,it will promote the glycation reaction between reducing sugars and proteins and produce glycosylation products and advanced glycation end products(AGEs),which pose a threat to human health. Therefore,in order to improve the health quality of soybean milk,Lactobacillus fermentum was used to fermentate soybean milk,and the effect of Lactobacillus fermentum on the content of AGEs in sterilized soybean milk was explored. The results showed that the fluorescence intensity of the soybean milk sterilized by Lactobacillus fermentum fermentation was reduced by 12%-17%. Additionally,the fermented soybean milk reduced the damage of carbonylation to the secondary structure of the protein,and the α-helix was transformed into a β-fold and random curl. At the same time,the content of isoflavones in the fermented soybean milk increased from 274.43 μg/mL to 351.83 μg/mL. Compared with soybean milk,soybean milk fermented by Lactobacillus fermentans could significantly improve antioxidant activity. In summary,lactic acid bacteria could inhibit the formation of AGEs during food processing.
作者
张霖
肖柯
王文悦
易弛
余帆
肖俊峰
樊鑫
朱晓青
李琴
周梦舟
穆杨
ZHANG Lin;XIAO Ke;W ANG Wenyue;YI Chi;YU Fan;XIAO Junfeng;FAN Xin;ZHU Xiaoqing;LI Qin;ZHOU Mengzhou;MU Yang(School of Bioengineering and Food,Hubei University of Technology,Wuhan 430068,Hubei,China)
出处
《食品研究与开发》
CAS
2024年第6期9-15,共7页
Food Research and Development
基金
国家自然科学基金面上项目(32272299)。
关键词
发酵豆浆
发酵乳杆菌
蛋白二级结构
异黄酮生物转化
蛋白非酶糖化反应
fermented soybean milk
Lactobacillus fermentum
secondary structure of protein
biotra nsformation of isofla vones
non-enzy matic gly cosylation of proteins
