固态发酵棉籽仁的营养成分及其抗氧化活性

采用酿酒酵母(Saccharomyces cerevisiae)和枯草芽孢杆菌(Bacillus subtilis)对棉籽仁进行固态发酵,发酵周期30 h。结果表明,相比发酵前,发酵后棉籽仁中游离棉酚的含量显著(P<0.05)降低,粗灰分、酸溶蛋白质含量显著(P<0.05)增加,精氨酸含量显著(P<0.05)降低。从发酵棉籽仁中提取的棉籽肽具有抗氧化活性,且其活性受使用浓度和发酵时间的影响。当棉籽肽的质量浓度为8 mg·mL^-1时,棉籽肽的羟自由基清除率达到(61.71±1.59)%,DPPH自由基清除率为(77.25±1.28)%,金属离子螯合能力达到(79.13±0.55)%。结果提示,在本试验条件下,微生物固态发酵处理可提高棉籽仁的营养品质及其抗氧化活性。

Nutritional components and antioxidant activity of solid-state fermented cottonseed kernel

In the present study, cottonseed kernel was fermented with Saccharomyces cerevisiae and Bacillus subtilis for 30 h. After fermentation, the free gossypol content was significantly (P<0.05) decreased, whereas the contents of crude ash and acid soluble protein were significantly (P<0.05) increased. The concentration of arginine was significantly (P<0.05) lower after fermentation. The antioxidant activity of cottonseed peptides extracted from fermented cottonseed kernel was affected by the concentration and fermentation time. The highest hydroxyl scavenging rate, DPPH scavenging rate, metal chelating ability of cottonseed peptides were (61.71±1.59)%, (77.25±1.28)%, and (79.13±0.55)%, respectively, at 8 mg·mL^-1 after 30 h fermentation. In conclusion, under the experiment condition, fermentation with S. cerevisiae and B. subtilis could improve the nutritional quality and antioxidant activity of cottonseed kernel.