番茄酵素自然发酵过程中主要功效酶的变化

Changes of Main Functional Enzymes during Natural Fermentation of Tomato Enzymes

以自然发酵番茄酵素为研究对象,采用分光光度法测定蛋白酶、脂肪酶、纤维素酶、淀粉酶和果胶酶活性,并对超氧化物歧化酶活性与抗氧化能力之间的相关性进行分析。结果表明,在番茄自然发酵过程中,主要功效酶的活性变化均存在一定差异。其中纤维素酶和淀粉酶活力随着发酵时间的延长逐渐增强,在90 d时其酶活力分别为38.180、79.289 U/g;果胶酶、脂肪酶活力则呈先上升后下降的趋势,分别于发酵20、60 d时达到了最大值;而蛋白酶活力于0~60 d时呈波动性变化,随后显著上升(P<0.05),90 d时达到了45.6 U/g。另外,与抗氧化紧密相关的SOD酶活也随着发酵时间的延长呈先快速上升后平缓增加的趋势,于发酵60 d达最大值413.709 U/g;并且它与DPPH和ABTS^(+)自由基清除能力呈极显著正相关(P<0.01)。本实验说明番茄酵素经自然发酵后其功效酶发生了显著变化,该研究结果可以为番茄酵素的综合性开发利用提供理论依据,也为探究果蔬酵素的发酵机制奠定一定的技术参考。

The dynamic changes of functional enzyme activity of tomato enzyme were investigated during natural fermentation,protease activity,lipase activity,cellulase activity,amylase activity and pectinase activity were measured by spectrophotometry,and the correlation between superoxide dismutase(SOD)activity and antioxidant capacity were analyzed.The results showed that there were some differences in the activities of the main functional enzymes during the natural fermentation of tomato enzyme.The activities of cellulase and amylase gradually increased with the extension of fermentation time,and their enzyme activities were 38.180 and 79.289 U/g respectively at 90 days.The activities of pectinase and lipase increased first and then decreased,and reached the maximum values at 20 and 60 days of fermentation.The protease activity fluctuated from 0 to 60 days,then increased significantly(P<0.05),and reached 45.6 U/g at 90 days.In addition,the activity of SOD enzyme also increased first and then gently with the extension of fermentation time,and reached the maximum value of 413.709 U/g after 60 days of fermentation.It was positively correlated with the scavenging ability of DPPH and ABTS^(+)(P<0.01).This experiment showed that the effective enzymes of tomato enzyme changed significantly after natural fermentation.The results would provide a theoretical basis for the comprehensive development and utilization of tomato enzymes,and also lay a certain technical reference for exploring the fermentation mechanism of fruit and vegetable enzymes.