| 总状毛霉与鲁氏酵母耦合发酵 对豆粕营养和风味的增强效应 |
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| 引用本文： | 张梦媛, 张雨, 丁常晟, 康旭, 袁江兰. 总状毛霉与鲁氏酵母耦合发酵 对豆粕营养和风味的增强效应[J]. 食品工业科技, 2020, 41(8): 15-20,25. DOI: 10.13386/j.issn1002-0306.2020.08.003 |
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| 作者姓名： | 张梦媛 张雨 丁常晟 康旭 袁江兰 |
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| 作者单位： | 1.湖北工业大学生物工程与食品学院, 湖北武汉 430068 |
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| 基金项目： | 国家自然科学基金面上项目(31371741)。 |
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| 摘 要： | 本文以总状毛霉为主要菌种,探究发酵对豆粕营养和风味的增强作用以及鲁氏酵母耦合发酵和豆粕原料超声前处理对毛霉发酵豆粕品质的作用。结果表明,总状毛霉发酵能显著提高豆粕中性蛋白酶活力、可溶性蛋白含量、感官品质、总氨基酸和游离氨基酸含量,并有效降低胰蛋白酶抑制剂活力;28 ℃发酵60 h,各发酵豆粕蛋白酶活力和可溶性蛋白含量均达到最大值,与未发酵豆粕相比,总状毛霉发酵豆粕蛋白酶活达到1032.4 U/g,可溶性蛋白、总氨基酸和游离氨基酸含量分别增加3.16倍、13.64%和5.65倍,胰蛋白酶抑制剂活力降低了84.57%。豆粕原料超声前处理和鲁氏酵母耦合发酵均有助于强化毛霉发酵豆粕的品质,其中超声前处理后毛霉和鲁氏酵母耦合发酵豆粕胰蛋白酶抑制剂含量从4375 U/g下降到350 U/g,减少了92%,游离氨基酸含量增加了7.69倍,总氨基酸含量提高了22.92%,有效提高了豆粕的营养和感官品质,为豆粕的进一步研究和应用提供了参考。
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| 关 键 词： | 总状毛霉 鲁氏酵母 耦合发酵 豆粕 氨基酸 风味 胰蛋白酶抑制剂 |
| 收稿时间： | 2019-07-17 |
Enhancement Effect of Coupling Fermentation of Mucor racemus and Saccharomyces rouxii on Nutrition and Flavor of Soybean Meal |
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| ZHANG Meng-yuan, ZHANG Yu, DING Chang-sheng, KANG Xu, YUAN Jiang-lan. Enhancement Effect of Coupling Fermentation of Mucor racemus and Saccharomyces rouxii on Nutrition and Flavor of Soybean Meal[J]. Science and Technology of Food Industry, 2020, 41(8): 15-20,25. DOI: 10.13386/j.issn1002-0306.2020.08.003 |
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| Authors: | ZHANG Meng-yuan ZHANG Yu DING Chang-sheng KANG Xu YUAN Jiang-lan |
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| Affiliation: | 1.College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China |
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| Abstract: | In the paper,Mucor racemosus was used as the main strain to explore the effect of fermentation on the nutrition and flavor of soybean meal,the fermentation with Saccharomyces rouxii and soybean meal ultrasonic pretreatment on the quality of M. racemosus fermented soybean meal. The results showed that the fermentation with M. racemosus could significantly increase the neutral protease activity,soluble protein content,sensory quality,total amino acid and free amino acid content of soybean meal,and effectively reduce the activity of trypsin inhibitor. After fermentation at 28 ℃ for 60 h,protease activity and soluble protein content of each fermented soybean meal reached the maximum value. Compared with unfermented soybean meal,protease activity of soybean meal fermented by M. racemosus was 1032.4 U/g,and the contents of soluble protein,total and free amino acids increased by 3.16 times,13.64% and 5.65 times,respectively. Trypsin inhibitor activity decreased by 84.57%. Both soybean meal ultrasonic pretreatment and the fermentation with S. rouxii were beneficial to the improvement of quality of the fermented soybean meal. Among them,content of trypsin inhibitor in S4(Coupling fermentation by M. racemosus and S. rouxii after ultrasonic pretreatment)decreased from 4375 to 350 U/g,decreased by 92%.Free amino acids content increased by 7.69 times,and total amino acids content increased by 22.92%,which effectively improved nutrition and sensory quality of soybean meal,and provided guidance for further research and application of soybean meal. |
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| Keywords: | Mucor racemosus Saccharomyces rouxii coupling fermentation soybean meal amino acid flavor trypsin inhibitor |
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