摘要
以燕麦为原料,将其进行发芽处理制成燕麦酵素,研究其发酵过程中的β-葡聚糖、游离氨基酸、多酚及黄酮含量的变化,探究发酵过程中燕麦酵素对α-淀粉酶抑制效果及抑制类型,考察燕麦酵素中的营养素与α-淀粉酶抑制效果之间的相关性。结果显示:随着燕麦酵素发酵时间的延长,燕麦酵素中β-葡聚糖、游离氨基酸、多酚及黄酮含量均呈现上升趋势,发酵96 h达到最高;燕麦酵素对α-淀粉酶存在着抑制作用,最高抑制率达到72.27%,IC_(50)=30.96 g/L,动力学分析得出:无论燕麦酵素浓度如何,对α-淀粉酶抑制类型均属于混合型抑制;通过相关性分析可知:燕麦酵素中多酚及黄酮含量与α-淀粉酶的抑制活性存在着显著正相关(P<0.05),β-葡聚糖含量、游离氨基酸含量与α-淀粉酶抑制作用的正相关性不明显(P>0.05)。燕麦酵素是一种开发前景广阔、营养丰富、具有一定抗氧化性的产品。
In this experiment,oats were used as raw material to germinate and maked oat ferment.The changes ofβ-glucan,free amino acids,polyphenols and flavonoids content in fermentation process were studied.The inhibition type of oat ferment onα-amylase was explored.The correlation between nutrients in oat fermentand the inhibition effect ofα-amylase was investigated.The results showed that the content ofβ-glucan,free amino acid,polyphenol and flavone in oat ferment increased with the prolongation of fermentation time,and reached the highest level after 96 hours of fermentation.Oat ferment had inhibition effect onα-amylase,the highest inhibition rate was 72.27%,IC_(50)=30.96g/L,and the kinetic analysis showed that the inhibition type of oat ferment onα-amylase belongs to mixed inhibition regardless of whether the concentration of oat ferment was high or low.It could be seen from the correlation analysis that there was a significant positive correlation between the content of polyphenols and flavonoids in oat ferment and the inhibitory activity ofα-amylase(P<0.05),while the positive correlation between the content ofβ-glucan,free amino acid and the inhibitory effect ofα-amylase was not significant(p>0.05).Oat ferment is a kind of product with broad development prospects,rich nutrition and certain antioxidant properties.
作者
杨婉婷
胡爱玲
马利华
YANG Wanting;HU Ailing;MA Lihua(College of Food(Biological)Engineering,Xuzhou Institute of Technology,Xuzhou 221111,China)
出处
《食品科技》
CAS
北大核心
2022年第11期167-172,共6页
Food Science and Technology
基金
江苏省大学生创新创业训练计划项目(xcx2021179)。
