植物乳酸菌发酵对大豆球蛋白和β-伴大豆球蛋白免疫活性及水解度的影响

Influence of Lactobacillus Fermentation on Immunoreactivity and Hydrolysis Degree of Glycinin and β-Conglycinin in Soybean Powder

本试验通过植物乳酸菌对豆粉进行液态发酵,在发酵24,36,48,60,72 h时采集发酵样品进行水解度和免疫活性的检测,结果表明:(1)48 h为植物乳酸菌发酵豆粉的最佳时间,可去除71.08%的β-伴大豆球蛋白和64.22%的大豆球蛋白的免疫活性(P<0.01),对β-伴大豆球蛋白的去除程度显著高于大豆球蛋白(P<0.01)。(2)乳酸菌发酵可显著提高豆粉中蛋白质的含量、水解度(P<0.01)以及体外消化率(P<0.01)。(3)蛋白质的水解度与大豆球蛋白和β-伴大豆球蛋白免疫活性之间存在强烈的负相关(P<0.01),与蛋白质的体外消化率存在正相关(P<0.01)。

The paper was about liquid state fermentation of soybean powder by lactobacillus. Different times were chosen at 24 h, 36 h, 48 h, 60 h, 72 h to detect hydrolysis degree and immunoreactivity of fermented samples. The result showed ： （1） 48 h was the optimal time of lactobacillus fermentation. The i mmunoreactivity of 71.08 percentage β-Conglyeinin and 64.22 percentage Glycinin were decreased by fermentation（ P 〈 0.01）. β-Conglycinin was eliminated significantly more than Glycinin （P 〈 0.01）. （2） Lactobacillus fermentation could improve the content of protein, hydrolysis degree（ P 〈 0.01 ） and digestibility of protein （ P 〈 0.01 ） in soybean flour in vitro. （3） Hydrolysis degree was negatively related with the immunoreactivity of Glycinin and β-Conglycinin （ P 〈 0.01 ）, and positively related with digestibility of protein in vitro（ P 〈 0.01）.