摘要
用枯草芽孢杆菌发酵8种常见食用豆子制备新型豆类多糖,37℃发酵7 d,比较分析了发酵前后豆粉粗多糖分子量、红外光谱结构和抗氧化活性的变化。结果表明:枯草芽孢杆菌发酵能有效去除多糖杂质、提高豆粉粗多糖纯度,总糖含量从发酵前的3.35%~35.63%增加至发酵后的16.61%~77.11%。发酵制备的豆粉粗多糖中糖醛酸含量均显著提高(P<0.05)、粗多糖分子量也从发酵前的0.45~14.80 kDa增加至发酵后的18.00~56.56 kDa。发酵前后豆粉粗多糖红外光谱均符合多糖分子的特征。发酵后的蚕豆粗多糖对DPPH自由基清除能力显著提高(P<0.05)。发酵后的豇豆、红豆、绿豆、扁豆、蚕豆和菜豆粗多糖对ABTS+自由基的清除率效果显著增加(P<0.05)。8种发酵后的豆子粗多糖对铁离子还原能力均显著提高(P<0.05)。枯草芽孢杆菌发酵增加了豆类粗多糖的分子量,影响了豆类粗多糖的抗氧化活性。
Eight kinds of common edible legumes were fermented by Bacillus subtilis to produce novel legume polysaccharides under the condition of fermentation temperature at 37℃ for 7 days,and the changes of molecular weight,infrared spectra and antioxidant activities of the crude polysaccharides before and after fermentation were analyzed.Results showed that,the fermentation by Bacillus subtilis could effectively remove impurities in polysaccharides and improve the purity of crude polysaccharides.Total sugar contents increased from 3.35%~35.63%to 16.61%~77.11%after fermentation.The content of uronic acid in crude polysaccharides significantly increased after fermentation(P<0.05),and the molecular weight of crude polysaccharides increased from 0.45~14.80 kDa to 18.00~56.56 kDa after fermentation.The infrared spectra of crude polysaccharides of beans before and after fermentation also conformed to the characteristics of polysaccharide molecules.The scavenging capacity of broad bean crude polysaccharide to DPPH free radicals was significantly improved(P<0.05).Moreover,the scavenging capacity of cowpea,red bean,mung bean,lentil,broad bean and common bean crude polysaccharides on ABTS+free radicals were significantly increased(P<0.05).The reduction abilities of eight kinds of crude legume polysaccharides to iron ions were all improved after fermentation(P<0.05).The molecular weight of legume crude polysaccharides was increased and the antioxidant activity of legume crude polysaccharides was affected by using Bacillus subtilis fermentation.
作者
屈雅宁
许梦粤
唐双庆
刘琴
陈禅友
王亚珍
王红波
QU Yaning;XU Mengyue;TANG Shuangqing;LIU Qin;CHEN Chanyou;WANG Yazhen;WANG Hongbo(Research Center of Food Nutrition and Safety,School of Life Sciences,Jianghan University,Wuhan 430056,China;Hubei Province Engineering Research Center for Legume Plants,Wuhan 430056,China;Hubei Enterprise-College Joint Innovation Center of Healthy Sugar Substitute Product,Wuhan 430056,China)
出处
《食品工业科技》
CAS
北大核心
2023年第17期129-138,共10页
Science and Technology of Food Industry
基金
武汉市属高校产学研项目(CXY202202)
湖北省高价值知识产权培育工程项目(0603)
湖北省技术创新专项(重大项目)(2017ABA147)
江汉大学一流学科建设重大专项资助计划(2023XKZ023)。
关键词
豆类
发酵
粗多糖
结构特征
抗氧化活性
beans
fermentation
crude polysaccharide
structural characteristics
antioxidant activity
作者简介
屈雅宁(1996-),女,硕士研究生,研究方向:食品微生物,E-mail:164967439@qq.com;通信作者:王红波(1982-),男,博士,副教授,研究方向:食品加工与安全,E-mail:bobo110110165@sina.com。
