摘要
以不同菌种制作的四种米发糕为原料,采用体外模拟消化方法,研究其胃肠水解物的成分及其抗氧化活性,为米发糕营养评价提供依据。结果表明,发酵微生物种类对米发糕胃肠水解物的组成及抗氧化活性有显著影响。胃肠水解物中的肽具有良好的·OH清除能力和Fe^(2+)螯合能力,以酵母菌ZSM-001和乳酸菌ZSM-002、安琪酒曲和酵母粉发酵制作的米发糕胃肠水解物中的可溶性肽含量较高。胃肠水解物中的蛋白质具有良好的·OH清除能力和还原能力,酵母菌ZSM-001和米根霉ZSM-003发酵制作的米发糕,其胃肠水解物的还原能力较强。可溶性糖的Fe^(2+)螯合能力最强,以安琪酵母和酒曲制作的米发糕胃肠水解物的可溶性糖含量最高。
The composition and anti -oxidant activity of gastrointestinal hydrolyzates obtained from four kinds of rice cake fermented with different trains were studied by external simulated digestion,which provided the basis for evaluating the nutrition of fermented rice cake.The results showed that the species of microorganisms had significant effects on the composition of gastrointestinal hydrolyzates and antioxidant activity of fermented rice cake.The ability of hydroxyl radical scavenging and Fe^2+ chelating of peptides in gastrointestinal hydrolyzates was good,and the content of soluble peptides in gastrointestinal hydrolyzates of rice cake fermented by yeasts (ZSM -001)and lactic acid bacteria(ZSM-002),Angel rice leaven and dry yeast respectively was high.The OH radical scavenging capacity and reducing ability of protein was good,and the reduction ability of gastrointestinal hydrolyzates in rice cake fermented with yeast (ZSM-001) and rice,rhizopus (ZSM-003)was strong.The Fe^2+ chelating ability of so1uble sugar was strong,and the solublesugar content of fermented rice cake made from Angel dry yeast and rice leaven was the highest.
作者
陈晨
贾才华
赵思明
格桑卓玛
张宾佳
牛猛
熊善柏
林亲录
Chen Chen;Jia Caihua;Zhao Siming;Gesangzhuoma;Zhang Binjia;Niu Meng;Xiong Shanbai;Lin Qinlu(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070;School of Food Science and Engineering,Center South University of Forestry and Technology,Changsha 410004)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第11期7-13,共7页
Journal of the Chinese Cereals and Oils Association
基金
中央高校基本科研业务费专项资金资助项目(2662017QD004)
关键词
米发糕
水解物
体外消化
抗氧化活性
fermented rice cake
gastrointestinal hydrolyzates
external digestion
antioxidant activity
