藏灵菇发酵富集青稞中β-葡聚糖和γ-氨基丁酸的工艺优化

Process Optimization for Enrichingβ-Glucan andγ-Aminobutyric Acid in Highland Barley via Fermentation with Tibetan Mushroom

该研究以青藏高原特色作物青稞为原料,采用藏灵菇进行液体发酵,对发酵温度、发酵时间、料液比、接种量等4个发酵条件进行单因素试验和响应面试验,测定青稞发酵液中β-葡聚糖和γ-氨基丁酸的含量,研究藏灵菇发酵对青稞中营养物质的提质作用。结果显示:藏灵菇发酵富集青稞中β-葡聚糖的最佳料液比为1:25、接种量为5%(m/m)、发酵时间为36 h、发酵温度为37℃;藏灵菇发酵富集青稞中γ-氨基丁酸的最佳料液比为1:30、发酵时间为8 h、藏灵菇接种量与发酵温度同上。在此优化工艺下,藏灵菇发酵青稞中β-葡聚糖的得率为48.26%,较发酵前提高了1.93倍;γ-氨基丁酸的得率为54.56%,较发酵前提高了1.8倍。综上,藏灵菇发酵青稞可以有效提高其β-葡聚糖及γ-氨基丁酸含量,实现青稞中营养成分的提质化开发应用。

In this study,highland barley,a characteristic crop of the Qinghai-Tibet Plateau,was used as the raw material,and Tibetan mushrooms were used for liquid fermentation.Single-factor experiments and response surface tests were conducted on four fermentation parameters,including fermentation temperature,fermentation time,material-to-liquid ratio,and inoculum amount,to determine the contents ofβ-glucan andγ-aminobutyric acid in barley fermentation broth,and the effect of Tibetan mushroom fermentation on the quantities of nutrients in barley.The results showed that:the optimum material-to-liquid ratio for enrichingβ-glucan in highland barley with Tibetan mushroom fermentation was 1:25,the inoculum amount was 5%(m/m),the fermentation time was 36 h,and the fermentation temperature was 37℃;the optimum material-to-liquid ratio for enrichingγ-aminobutyric in highland barley with Tibetan mushroom fermentation was 1:30,and the fermentation time was 8 h,with the inoculation amount and fermentation temperature being the same as those for enrichingβ-glucan.Under the optimized process conditions,the yield ofβ-glucan in highland barley fermented by Tibetan mushroom was 48.26%,1.93 times higher than that before fermentation;the yield ofγ-aminobutyric acid was 54.56%,1.8 times higher than that before fermentation.In summary,the fermented highland barley with Tibetan mushroom can effectively increase itsβ-glucan andγ-aminobutyric acid contents,and realize the development and application of the nutrients in highland barley.