摘要
将副干酪乳杆菌用于牛乳发酵,制备含抗氧化肽的新型乳酸菌功能性饮料。通过测定发酵终产品的活菌数、酸度、多肽含量、多肽转化率和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率,探讨最优的发酵培养方式和培养基配方。结果表明:确定出的最佳培养方式为摇床培养,摇床转速180 r/min、发酵时间24 h、脱脂乳粉添加量12 g、葡萄糖添加量6 g、接种量5%,在此条件下,产品的多肽产量最高达0.98 mg/m L,活菌数最高达8.5×10~8 CFU/m L,DPPH自由基清除率最高可达62.38%。
The aim of this study was to prepare a new antioxidant peptide-containing dairy beverage by the fermentation of Lactobacillus paracasei. The fermentation conditions and medium ingredients were optimized based on ？nal viable cell count, acidity, peptide concentration, peptide yield, and 1,1-diphenyl-2-picrylhydrazyl （DPPH） radical scavenging activity. A shaking speed of 180 r/min, a fermentation time of 24 h, an inoculum size of 5%, a skim milk powder concentration of 12% and a glucose concentration of 6% were found to be the optimal conditions to obtain the highest peptide concentration of 0.98 mg/mL, highest ？nal viable cell number of 8.5 × 108 CFU/mL and highest DPPH radical scavenging activity of 62.38%.
出处
《乳业科学与技术》
2017年第5期1-7,共7页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
"十三五"国家重点研发计划重点专项(2016YFD0401401)
江苏省重点研发计划项目(BE2016352)
江苏省高校优势学科建设工程资助项目
关键词
副干酪乳杆菌
发酵
乳酸菌饮料
多肽含量
抗氧化活性
Lactobacillus paracasei
fermentation
Lactobacillus-fermented beverage
peptide content
antioxidant activity
作者简介
陈苏婉（1993-）,女,硕士研究生,研究方向为功能性食品.E-mail：chensuwan0522@163.com;通信作者：何荣海（1971-）,男,教授,博士,研究方向为食品物理加工技术.E-mail：heronghai@163.com
