食用真菌发酵豆浆过程中对豆浆中几种生物活性物质的影响

Influences of edible fungi on several bioactive substances in soybean milk during submerged fermentation

本实验以灵芝、金耳以及冬虫夏草作为发酵菌种,选用豆浆为基本原料配制培养基,在发酵过程中定时取样并测定其中几种生物活性物质的含量,分析各生物活性物质在发酵过程中的变化。研究结果表明,三种食用真菌发酵豆浆的发酵液中总游离型大豆异黄酮含量在发酵过程中均缓慢上升并分别在发酵72 h、24 h和36 h达到最高,与发酵初期相比分别增加了31.81μg/m L、19.05μg/m L和15.71μg/m L;三种食用真菌发酵液中蛋白质含量随着发酵时间的推移而降低的同时氨基酸含量均有增加,且发酵液中的肽主要是分子量范围在300 Da^1 500 Da之间的具有较高生物活性的小分子肽,发酵液中的必需氨基酸含量以及占总氨基酸含量的比值均有增加。本实验探究了食用真菌发酵豆浆过程中生物活性物质的变化,为日后的富集游离型大豆异黄酮、多肽以及氨基酸等生物活性物质实验提供依据,并为工业化生产提供实践基础。

In this study, the soybean milk was fermented by Ganoderma lucidum, Tremella aurantialba and Ophiocordyceps sinensis to investigate if edible fungi could influence bioactive substance in soybean milk when it fermented soybean milk. The results showed that the contents of isoflavones aglycone in fermented broth of three kinds of edible fungi were increased during the fermentation process. In the three kinds of edible fungi＇s fermentation broth,the contents of protein decreased with the increase of fermentation time,the contents of the small molecular peptides were increased and mainly concentrated in the range of 300 Da ~ 1 500 Da,the contents of essential amino acids were increased too. In this study,the changes of bioactive substances in the process of edible fungi fermented soymilk were explored,which provided the basis for the enrichment of biologically active substances such as free isoflavones,peptides and amino acids for the future,and provided the practical basis for industrial production.