蜂蜜-乳酸发酵过程中相关酶活力的研究

Study on Activity of Enzymes Effecting on Honey Fermentation

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。

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 10.621 μg/g · 0.5h and the activity of β-galactosidase was 1.211 μ g/μ mol · min; the reducing sugar conversion rate was 44.34%： In this condition, we got the best product.