蜂蜜-乳酸发酵过程中相关酶活力的研究

乳酸菌能以蜂蜜为碳源、脱脂乳粉为氮源进行发酵,产生对人体有益的乳酸,而保留了蜂蜜中其他的营养成分和特殊风味。本实验通过测定发酵过程中蔗糖转化酶、葡萄糖氧化酶、β-半乳糖苷酶的活力,研究了其对还原糖转化率的影响。实验表明,在发酵时间为4.0h,蜂蜜添加量为8%,接种量为3%时,相应的蔗糖转化酶酶活力为23.845mg/g·h,葡萄糖氧化酶酶活力为10.621μg/g·0.5h,β-半乳糖苷酶酶活力为1.211μg/μmol·min,该条件下的还原糖转化率为44.34%,产品品质最佳。

Study on Activity of Enzymes Effecting on Honey Fermentation

Honey and milk powder could be used by lactobacillus to make honey fermentation sour milk which reserve the nutrition components and flavor of honey. Meanwhile, it was also a new path to exploit the honey. The experiment studied the activity of invertase, glucose oxidase and β-galactosidase and the influence of enzymatic activity on the reducing sugar conversion rate. We got the optimal conditions: the time is 4.0h, the honey was 8% and the inoculation was 3%. Accordingly, the activity of invertase was 23.845 mg/g·h; the activity of glucose oxidase was 10.621μg/g·0.5h and the activity ofβ-galactosidase was 1.211μg/μmol·min; the reducing sugar conversion rate was 44.34%. In this condition, we got the best product.