摘要
胚芽是小麦加工的副产物,富含多种营养物质。文章旨在获得具有较好抗氧化活性的麦胚发酵工艺,为麦胚加工技术的开发和资源的高效利用奠定了基础。文章通过发酵小麦胚芽,以自由基清除率为评价指标,采用单因素(接种量、发酵时间和料液比)和响应面优化麦胚发酵工艺条件。结果显示:最佳发酵条件为料液比1∶11.7、发酵时间48.3 h、菌种接种量3.2%。在此条件下发酵麦胚的DPPH自由基清除率为69.54%。羟基自由基、超氧阴离子自由基和ABTS+自由基清除率分别为14.44%、18.72%、68.74%。
Germ is a by-product of wheat processing,which is rich in a variety of nutrients.This paper aims to obtain a wheat germ fermentation process with good antioxidant activity,which has laid a foundation for the development of wheat germ processing technology and the efficient utilization of resources.In this paper,the fermentation conditions of wheat germ are optimized by single factor(inoculation amount,fermentation time and ratio of solid to liquid)and response surface with free radical scavenging rate as the evaluation index.The optimum fermentation conditions are as follows:the ratio of solid to liquid is 1∶11.7,the fermentation time is 48.3 h,and the inoculation amount is 3.2%.Under such conditions,the DPPH free radical scavenging rate of fermented wheat germ is 69.54%.The scavenging rate of hydroxyl radical,superoxide anion radical and ABTS+radical is 14.44%,18.72%and 68.74%respectively.
作者
王敏
侯银臣
张明丹
刘亚楠
彭丹丹
刘娜
WANG Min;HOU Yin-chen;ZHANG Ming-dan;LIU Ya-nan;PENG Dan-dan;LIU Na(Key Lab of Cereal Resource Transformation and Utilization in Henan Province,Henan University of Technology,Zhengzhou 450001,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China;College of Food and Biological Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)
出处
《中国调味品》
CAS
北大核心
2020年第8期39-43,共5页
China Condiment
基金
河南工业大学谷物资源转化与利用省级重点实验室开放课题(PL2018009)
河南省科技攻关项目(182102110127)
河南省高等学校重点科研项目计划(18A550011)
中原院士基金(192101510004)。
关键词
小麦胚芽
发酵
单因素实验
响应面
wheat germ
fermentation
single factor experiment
response surface
