乳酸菌发酵蓝莓乳清混合体系体外抗氧化特性分析

本文利用嗜热链球菌,保加利亚乳杆菌及混合菌发酵乳清蛋白蓝莓汁混合物,比较研究了乳清蛋白,蓝莓汁单独发酵和混合发酵初始,24、36、48 h时对发酵产品体外抗氧化特性的影响。结果表明:通过嗜热链球菌发酵乳清蛋白蓝莓混合体系还原能力高于乳清蛋白和蓝莓单独发酵,在发酵24 h时,DPPH自由基清除能力最高达到63.01%。同时,超氧阴离子自由基清除能力与发酵前相比提高54.94%,发酵36 h时的还原能力和羟自由基清除能力最强。采用保加利亚乳杆菌发酵乳清蓝莓体系36 h时ABTS+自由基清除能力最强。采用嗜热链球菌和保加利亚乳杆菌混合菌种发酵蓝莓乳清体系24 h时,抗脂质过氧化能力与发酵前相比提高24.33%。因此,乳酸菌发酵对乳清蛋白和蓝莓汁混合体系的抗氧化能力具有提高和稳定的作用。该研究旨在为开发功能性乳酸菌发酵蓝莓乳清混合产品供理论基础,为蓝莓乳清混合发酵产物在食品及医药领域的应用提供研究依据。

Antioxidant Properties Analysis in vitro of Lactic Acid Bacteria Fermentation Blueberry and Whey Mixture System

In this paper, Streptococcus thermophilus, Lactobacillus bulgaricus and mixed bacteria were used to ferment the mixture of whey protein and blueberry juice. The effects fermented time of initial, 24 h, 36 h and 48 h on the antioxidant properties of whey protein, blueberry juice through single and mixed fermentation were investigated. The results showed that the reduction capacity of the mixed whey protein and blueberry system fermented by Streptococcus thermophilus was higher than that of the single fermentation of whey protein and blueberry, and the DPPH free radical scavenging capacity reached up to 63% fermented at 24 h. At the same time, the scavenging capacity of superoxide anion radical was increased by 54.94% compared to the initial. Furthermore, the blueberry and whey system fermented at 36 h had the strongest reduction ability and hydroxyl radical scavenging ability. When Lactobacillus bulgaricus fermented whey protein and blueberry for 36 h had the strongest ABTS+? scavenging ability. The anti-lipid peroxidation ability was increased by 24.33% compared with the initial. When mixed strains of Streptococcus thermophilus and Lactobacillus bulgaricus were used to ferment blueberry and whey system for 24 h, the anti-lipid peroxidation ability was higher than that of the system before fermentation for about 24.33%. Therefore, Lactobacillus fermentation can improve and stabilize the antioxidant capacity of the mixed system of whey protein and blueberry juice. The purpose of this study is to provide the theoretical basis for the development of functional blueberry and whey mixed products fermented by lactic acid bacteria, and to provide the research basis for the application of blueberry whey mixed fermentation products in the field of food and medicine.