本文主要研究内容
作者李凡（2019）在《滨海白首乌酵素的制备及其功效性研究》一文中研究指出：滨海白首乌的食用价值高且其资源丰富,但其现有的产品仍以粗加工的首乌片和首乌粉为主,这些产品存在即食性差、活性成分损失大和附加值偏低等问题。本文以滨海白首乌为主要原料,采用酵母菌和乳酸菌复合发酵开发了一种高附加值的纯白首乌酵素产品,赋予了白首乌功效酶和大量有益菌,改善了其不良风味,并使其具有良好的抗氧化和解酒功效,为滨海白首乌酵素的工业化生产提供了理论依据与数据支撑,也为滨海白首乌资源的利用提供了一种新的思路。主要研究内容和结论如下:对滨海白首乌清汁(发酵基质)的制备工艺进行了优化。白首乌干片经70 min复水,先后加α-淀粉酶(12 U/g,65~oC)和葡萄糖淀粉酶(140 U/g,63~oC)各水解60 min,最后以7500 r/min离心20 min,此时清汁的得率为83.5%,还原糖含量为4.21 g/100g。对滨海白首乌酵素的发酵工艺进行了研究。结果表明:采用酵母菌和乳酸菌复合发酵的方式制备酵素能够得到较高的酶活力和较多的有益菌,在初始pH 5.0、蛋白胨添加量1.2%和装瓶量30 mL(总容量250 mL)的条件下,先接种0.2%的面包酵母S4,30~oC振荡发酵24 h,再接种3%的复配乳酸菌(嗜酸乳杆菌:植物乳杆菌为1:1(v:v)),37~oC静置发酵36 h。此时,酵素中超氧化物歧化酶活力、乳酸菌活菌数和酵母菌活菌数和分别为4.23×10~4 U/L、2.61×10~8 CFU/mL和7.9×10~7 CFU/mL。对发酵和贮藏过程中的有效成分的变化进行了研究。结果表明:酵母菌和乳酸菌发酵提高了滨海白首乌清汁中苯酮和总甾苷的含量,明显改善了滨海白首乌的不良风味。产品贮藏过程中,酵母菌和乳酸菌的活菌数虽有所降低,但其数量仍在10~7 CFU/mL以上,苯酮和总甾苷的含量仍持续升高。对滨海白首乌酵素的抗氧化、解酒和乌须黑发功效进行了研究。抗氧化研究的结果表明:滨海白首乌酵素的上清液和胞内提取物对超氧阴离子自由基和羟基自由基具有较强的清除作用。体外解酒研究的结果表明:滨海白首乌酵素的上清液和胞内提取物对乙醇脱氢酶(ADH)和乙醛脱氢酶有较强的激活作用。小鼠体内解酒研究的结果表明:滨海白首乌酵素可以明显延长小鼠的醉酒潜伏时间、缩短醉酒持续时间、通过提高ADH活力降低血液中的乙醇含量以及抑制饮酒后血清中谷草转氨酶和谷丙转氨酶活力的升高,具有一定的解酒和护肝作用。滨海白首乌酵素对酪氨酸酶具有一定的激活作用。
Abstract
bin hai bai shou wu de shi yong jia zhi gao ju ji zi yuan feng fu ,dan ji xian you de chan pin reng yi cu jia gong de shou wu pian he shou wu fen wei zhu ,zhe xie chan pin cun zai ji shi xing cha 、huo xing cheng fen sun shi da he fu jia zhi pian di deng wen ti 。ben wen yi bin hai bai shou wu wei zhu yao yuan liao ,cai yong jiao mu jun he ru suan jun fu ge fa jiao kai fa le yi chong gao fu jia zhi de chun bai shou wu jiao su chan pin ,fu yu le bai shou wu gong xiao mei he da liang you yi jun ,gai shan le ji bu liang feng wei ,bing shi ji ju you liang hao de kang yang hua he jie jiu gong xiao ,wei bin hai bai shou wu jiao su de gong ye hua sheng chan di gong le li lun yi ju yu shu ju zhi cheng ,ye wei bin hai bai shou wu zi yuan de li yong di gong le yi chong xin de sai lu 。zhu yao yan jiu nei rong he jie lun ru xia :dui bin hai bai shou wu qing zhi (fa jiao ji zhi )de zhi bei gong yi jin hang le you hua 。bai shou wu gan pian jing 70 minfu shui ,xian hou jia α-dian fen mei (12 U/g,65~oC)he pu tao tang dian fen mei (140 U/g,63~oC)ge shui jie 60 min,zui hou yi 7500 r/minli xin 20 min,ci shi qing zhi de de lv wei 83.5%,hai yuan tang han liang wei 4.21 g/100g。dui bin hai bai shou wu jiao su de fa jiao gong yi jin hang le yan jiu 。jie guo biao ming :cai yong jiao mu jun he ru suan jun fu ge fa jiao de fang shi zhi bei jiao su neng gou de dao jiao gao de mei huo li he jiao duo de you yi jun ,zai chu shi pH 5.0、dan bai dong tian jia liang 1.2%he zhuang ping liang 30 mL(zong rong liang 250 mL)de tiao jian xia ,xian jie chong 0.2%de mian bao jiao mu S4,30~oCzhen dang fa jiao 24 h,zai jie chong 3%de fu pei ru suan jun (shi suan ru gan jun :zhi wu ru gan jun wei 1:1(v:v)),37~oCjing zhi fa jiao 36 h。ci shi ,jiao su zhong chao yang hua wu qi hua mei huo li 、ru suan jun huo jun shu he jiao mu jun huo jun shu he fen bie wei 4.23×10~4 U/L、2.61×10~8 CFU/mLhe 7.9×10~7 CFU/mL。dui fa jiao he zhu cang guo cheng zhong de you xiao cheng fen de bian hua jin hang le yan jiu 。jie guo biao ming :jiao mu jun he ru suan jun fa jiao di gao le bin hai bai shou wu qing zhi zhong ben tong he zong zai gan de han liang ,ming xian gai shan le bin hai bai shou wu de bu liang feng wei 。chan pin zhu cang guo cheng zhong ,jiao mu jun he ru suan jun de huo jun shu sui you suo jiang di ,dan ji shu liang reng zai 10~7 CFU/mLyi shang ,ben tong he zong zai gan de han liang reng chi xu sheng gao 。dui bin hai bai shou wu jiao su de kang yang hua 、jie jiu he wu xu hei fa gong xiao jin hang le yan jiu 。kang yang hua yan jiu de jie guo biao ming :bin hai bai shou wu jiao su de shang qing ye he bao nei di qu wu dui chao yang yin li zi zi you ji he qiang ji zi you ji ju you jiao jiang de qing chu zuo yong 。ti wai jie jiu yan jiu de jie guo biao ming :bin hai bai shou wu jiao su de shang qing ye he bao nei di qu wu dui yi chun tuo qing mei (ADH)he yi quan tuo qing mei you jiao jiang de ji huo zuo yong 。xiao shu ti nei jie jiu yan jiu de jie guo biao ming :bin hai bai shou wu jiao su ke yi ming xian yan chang xiao shu de zui jiu qian fu shi jian 、su duan zui jiu chi xu shi jian 、tong guo di gao ADHhuo li jiang di xie ye zhong de yi chun han liang yi ji yi zhi yin jiu hou xie qing zhong gu cao zhuai an mei he gu bing zhuai an mei huo li de sheng gao ,ju you yi ding de jie jiu he hu gan zuo yong 。bin hai bai shou wu jiao su dui lao an suan mei ju you yi ding de ji huo zuo yong 。
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论文作者分别是来自江南大学的李凡，发表于刊物江南大学2019-10-21论文，是一篇关于滨海白首乌论文,酵素论文,超氧化物歧化酶论文,抗氧化论文,解酒论文,江南大学2019-10-21论文的文章。本文可供学术参考使用，各位学者可以免费参考阅读下载，文章观点不代表本站观点，资料来自江南大学2019-10-21论文网站，若本站收录的文献无意侵犯了您的著作版权，请联系我们删除。