鲁氏酵母对米渣生酱油风味和抗氧化活性的增强效应

Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein

利用鲁氏酵母和曲霉联合发酵米渣制作生酱油,评价其对产品风味和抗氧化活性的影响。结果表明鲁氏酵母可以提高米渣生酱油谷氨酸、5-甲基-2-乙基-4-羟基-3(2H)-呋喃酮、4-乙烯基愈创木酚含量,增强还原力、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、总抗氧化能力和·OH清除率等体外抗氧化活性。米渣酱醪发酵至p H5.0时接种0.025%鲁氏酵母发酵的生酱油品质最好,发酵45 d时,总氨基酸和抗氧化氨基酸质量浓度较未接种组分别提高了24.76%和40.73%,还原力达到5830.43μgVC/m L。米渣生酱油的挥发油、色素和截留分子质量小于10k Da的组分均具有明显的DPPH自由基清除活性,并且呈现一定的量效关系。

The application of Zygosaccharomyces rouxii in conjunction with Aspergillus spp.was proposed to ferment soy sauce with rice dreg protein as a substrate.The effect of Z.rouxii on the flavor and antioxidant activity of soy sauce was evaluated.Results revealed that co-fermentation with Z.rouxii significantly improved the contents of glutamic acid,2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone and 4-vinylguaiacol,and antioxidant activities in vitro such as reducing power,1,1-diphenyl-2-picrylhydrazyl(DPPH)and hydroxyl free radical scavenging capacity and total antioxidant capacity(trolox equivalent antioxidant capacity,TEAC)in soy sauce.The best quality of soy sauce was obtained by inoculating 0.025%of Z.rouxii when Aspergillus spp.fermentation reached pH 5.0.After 45 days of fermentation,the contents of total amino acids and antioxidant amino acid increased by 24.76%and 40.73%,respectively compared with the soy sauce without Z.rouxii fermentation,and the reducing power was 5 830.43μg VC/mL.Furthermore,obvious DPPH radical scavenging activity was detected in volatile oils,pigments and retenate with molecular mass less than 10 kDa from the soy sauce produced by co-fermentation,which was concentration dependent.