摘要
为了改善米糠蛋白的水溶性差的缺点,使其具有的生物活性能够充分表现出来,扩大其在食品等行业的应用。本文以米糠蛋白粉为原料,先用蛋白酶水解米糠蛋白,然后用乳酸菌发酵米糠蛋白水解物制备具有较高抗氧化活性的产物。结果表明,最佳酶水解条件为碱性蛋白酶加酶量700 U/g、底物浓度13%(w/v,按蛋白基计)、水解时间3 h、水解pH8.5、水解温度60℃;最佳发酵条件为植物乳杆菌13110接种量2%(v/v,接种液菌体浓度10^(8)CFU/mL)、发酵培养基初始pH5.5、发酵温度31℃、发酵时间36 h。与米糠蛋白的酶水解液相比,经乳酸菌发酵后,发酵液DPPH自由基清除率由36.12%升高至57.42%(样品蛋白浓度1 mg/mL),ABTS^(+)自由基清除率由76.27%升高至90.35%(样品蛋白浓度0.5 mg/mL),小于1.0 kDa分子量的肽组分由0.67%提高至6.84%。在pH为7时,未经酶解和发酵的米糠蛋白溶解性仅为13.43%,酶解和发酵后其溶解性分别为72.12%和85.38%。综上所述,酶菌协同发酵可有效提高米糠蛋白的抗氧化活性和溶解性,为米糠蛋白作为功能食品基料的应用提供技术支持。
In order to improve the poor water solubility of rice bran protein,fully demonstrate its biological activity,and expand its application in industries such as food,this article used rice bran protein powder as a raw material,first hydrolyzing rice bran protein with protease,and then fermented the rice bran protein hydrolysate with lactic acid bacteria to prepare products with high antioxidant activity.The results showed that the optimal enzymatic hydrolysis conditions were alcalase addition of 700 U/g,substrate concentration of 13%(w/v,calculated by protein),hydrolysis time of 3 h,hydrolysis pH of 8.5,and hydrolysis temperature of 60℃.The optimal fermentation condition was 2%(v/v,inoculation dose of 10^(8) CFU/mL)of Lactobacillus plantarum 13110,initial pH of fermentation medium 5.5,fermentation temperature of 31℃,and fermentation time of 36 h.Compared with the enzymatic hydrolysate of rice bran protein,after fermentation by Lactobacillus plantarum 13110,the DPPH free radical scavenging rate of the fermentation broth increased from 36.12%to 57.42%(sample protein concentration of 1 mg/mL),the ABTS^(+)free radical scavenging rate increased from 76.27%to 90.35%(sample protein concentration of 0.5 mg/mL),and the peptide components with molecular weight less than 1.0 kDa increased from 0.67%to 6.84%.The solubility of rice bran protein was only 13.43%at pH7,while its solubility after enzymatic hydrolysis and fermentation was 72.12%and 85.38%,respectively.In summary,the synergistic fermentation of enzymes and bacteria can effectively improve the antioxidant activity and solubility of rice bran protein,providing technical support for the application of rice bran protein as a functional food substrate.
作者
李捧
刘晓兰
LI Peng;LIU Xiaolan(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,China;Heilongjiang Provincial Key Laboratory of Corn Deep Processing Theory and Technology,Qiqihar 161006,China)
出处
《食品工业科技》
北大核心
2025年第7期207-216,共10页
Science and Technology of Food Industry
基金
十四五国家重点研发计划任务(2021YFD2100904)
黑龙江省“双一流”建设学科协同创新成果建设项目(LJGXCG2023-104)
中央引导地方科技发展专项(ZY23QY06)。
关键词
米糠蛋白
米糠肽
乳酸菌
发酵
抗氧化活性
rice bran protein
rice bran peptide
lactic acid bacteria
fermentation
antioxidant activity
作者简介
李捧(1997-),男,硕士,研究方向:食品科学,E-mail:3142664418@qq.com。;通信作者:刘晓兰(1962-),女,博士,教授,研究方向:食品科学,E-mail:liuxiaolan001@126.com。
