| 基于脂肪酶活力的荞麦发酵工艺优化 |
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| 引用本文： | 王珊,杨天予,朱佳莉,马挺军.基于脂肪酶活力的荞麦发酵工艺优化[J].北京农学院学报,2018,33(3):93-98. |
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| 作者姓名： | 王珊 杨天予 朱佳莉 马挺军 |
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| 作者单位： | 北京农学院食品科学与工程学院,北京,102206;北京农学院食品科学与工程学院,北京,102206;北京农学院食品科学与工程学院,北京,102206;北京农学院食品科学与工程学院,北京,102206 |
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| 基金项目： | 公益性行业(农业)科研专项(201403063)，2018年内涵发展定额项目-研究生教育改革与发展项目-科研创新项目，2018年大学生科研训练项目，2018年学位与研究生教育改革与发展项目 |
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| 摘 要： | 【目的】以脂肪酶活力为考察指标,优化荞麦发酵工艺。【方法】以接种量、培养基和发酵温度三个因素为变量,采用响应面法优化荞麦发酵的工艺条件。【结果】结果表明:当YD1酵母的接种量为5%、红糖添加量为1∶3、发酵温度为35℃,荞麦发酵的脂肪酶活力最高,为269.939U/L。荞麦发酵液对DPPH自由基清除率为75.56%±0.84%,对ABTS自由基清除率为67.49%±0.73%。【结论】红糖添加量、发酵温度对荞麦发酵具有显著的影响。
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| 关 键 词： | 荞麦 酵素 工艺优化 响应面 脂肪酶活力 |
Optimization of buckwheat fermentation by lipase activity |
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| WANG Shan,YANG Tianyu,ZHU Jiali,MA Tingjun.Optimization of buckwheat fermentation by lipase activity[J].Journal of Beijing Agricultural College,2018,33(3):93-98. |
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| Authors: | WANG Shan YANG Tianyu ZHU Jiali MA Tingjun |
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| Abstract: | Objective]To obtain the optimization conditions of buckwheat fermentation indicated with lipase activity.Methods] The single factor experiment and response surface method were employed based on three factors,inoculation amount,culture medium and fermentation temperature.Results] The results showed that the added amount of YD1 yeast at 5 ％,brown sugar at 1∶3 and fermentation temperature at 35 ℃,gave the highest activity of lipase of 269.939 U/L.The free-radical scavenging activities of the fermentation product on DPPH were 75.56％±0.84％,or 67.49％ ±0.73％ on ABTS.Conclusion] The buckwheat fermentation were affected by the culture medium and fermentation temperature significantly. |
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