[1]吴寒,李春阳,柴智,等.乳酸菌发酵对糯性黑色元麦生化成分及体外抗氧化能力的影响[J].江苏农业学报,2017,(02):438-443.[doi:doi:10.3969/j.issn.1000-4440.2017.02.031]
　WU Han,LI Chun-yang,CHAI Zhi,et al.Influence of Lactobacillus fermentation on biochemical components and in vitro antioxidant capacities of waxy black hulless barley[J].,2017,(02):438-443.[doi:doi:10.3969/j.issn.1000-4440.2017.02.031]
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乳酸菌发酵对糯性黑色元麦生化成分及体外抗氧化能力的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年02期
页码:
438-443
栏目:
加工贮藏·质量安全
出版日期:
2017-04-30

文章信息/Info

Title:
Influence of Lactobacillus fermentation on biochemical components and in vitro antioxidant capacities of waxy black hulless barley
作者:
吴寒1; 李春阳1; 柴智1; 周剑忠1; 张明生2
( 1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.江苏沿海地区农业科学研究所，江苏盐城224002)
Author(s):
WU Han1; LI Chun-yang1; CHAI Zhi1; ZHOU Jian-zhong1; ZHANG Ming-sheng2
(1.Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.Institute of Agricultural Sciences in the Coastal District of Jiangsu Province, Yancheng 224002, China)
关键词:
乳酸菌; 糯性黑色元麦; 生化成分; 体外抗氧化能力
Keywords:
lactobacillus; waxy black hulless barley; biochemical component; in vitro antioxidant capacity
分类号:
TS213.2
DOI:
doi:10.3969/j.issn.1000-4440.2017.02.031
文献标志码:
A
摘要:
为研究乳酸菌发酵对糯性黑色元麦生化成分及体外抗氧化能力的影响，分别采用平板计数法、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳技术 (SDS-PAGE) 及ORAC法 (Oxygen radical absorbance capacity) 对乳酸菌生长情况、元麦蛋白质水解情况及体外总抗氧化能力进行测定。结果表明：发酵36 h后，元麦pH值下降至 3.84±004，乳酸菌活菌数显著增加，达到 3.49×109CFU/g；元麦蛋白质明显水解，可溶性蛋白质含量显著减少，大分子蛋白质降解率为 9.56%～3110%，小分子蛋白质的最大生成率达2226%。总酚含量显著增加，由 (4.87±010) mg/g增至 (5.61±002) mg/g；植酸含量显著减少，由(3.16±003) mg/g降低至 (2.17±011) mg/g。DPPH自由基清除能力和铁离子还原能力均显著提高，总抗氧化能力由 (386.39±2113) μmol /ml增加至 (463.92±2361) μmol /ml。
Abstract:
In this paper, the response of biochemical components and in vitro antioxidant capacities of waxy black hulless barley to lactobacillus fermentation was studied. Lactic acid bacteria growth, the proteolysis of barley and total antioxidant capacities were investigated by plate count method, sodium dodecyl sulfate polyacrylamide-gel electrophoresis (SDS-PAGE) and oxygen radical absorbance capacity (ORAC), respectively. Results showed that, 36 h after the fermentation, pH value decreased rapidly to 3.84±0.04, and the viable counting number of lactobacillus increased to 3.49×109CFU/g. Owing to the remarkable proteolysis of barley, soluble protein content was reduced by a large margin. High-molecular-weight barley protein were significantly hydrolyzed by 9.56%-31.10% and the maximum degradation rate of low-molecular-weight protein was 22.26%. Total phenolic content was also determined, with a value increased from (4.87±0.10) mg/g to (5.61±0.02) mg/g. Phytic acid content was reduced from (3.16±0.03) mg/g to (2.17±0.11) mg/g, due to enzymatic hydrolysis. Moreover, fermented barley showed higher DPPH free radical scavenging activity and ferric reducing antioxidant power, and its total antioxidant capacity was increased from (386.39±21.13) μmol /ml to (463.92±23.61) μmol /ml.

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备注/Memo

备注/Memo:
收稿日期：2016-12-26 基金项目：国家自然科学基金青年科学基金项目 (31601435)；江苏省自然科学基金面上项目 (BK20141386)；江苏省农业科技自主创新基金项目 [CX(14)2120] 作者简介：吴寒(1989-)，女，江苏淮安人，硕士，研究实习员，主要从事营养与功能食品研究。（E-mail）hanwu12065@163.com 通讯作者：李春阳，（E-mail）lichunyang968@126.com
更新日期/Last Update: 2017-05-02