Journal of Dairy Science and Technology ›› 2017, Vol. 40 ›› Issue (5): 1-7.DOI: 10.15922/j.cnki.jdst.2017.05.001
• Processing Technology • Next Articles
CHEN Suwan, TANG Yingxiu, DAI Chunhua, HE Ronghai, MA Haile
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陈苏婉, 汤颖秀, 代春华, 何荣海, 马海乐
基金资助:
Abstract: The aim of this study was to prepare a new antioxidant peptide-containing dairy beverage by the fermentation of Lactobacillus paracasei. The fermentation conditions and medium ingredients were optimized based on final viable cell count, acidity, peptide concentration, peptide yield, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity. A shaking speed of 180 r/min, a fermentation time of 24 h, an inoculum size of 5%, a skim milk powder concentration of 12% and a glucose concentration of 6% were found to be the optimal conditions to obtain the highest peptide concentration of 0.98 mg/mL, highest final viable cell number of 8.5 × 108 CFU/mL and highest DPPH radical scavenging activity of 62.38%.
Key words: Lactobacillus paracasei; fermentation; Lactobacillus-fermented beverage; peptide content; antioxidant activity
摘要: 将副干酪乳杆菌用于牛乳发酵,制备含抗氧化肽的新型乳酸菌功能性饮料。通过测定发酵终产品的活菌数、酸度、多肽含量、多肽转化率和1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率,探讨最优的发酵培养方式和培养基配方。结果表明:确定出的最佳培养方式为摇床培养,摇床转速180 r/min、发酵时间24 h、脱脂乳粉添加量12 g、葡萄糖添加量6 g、接种量5%,在此条件下,产品的多肽产量最高达0.98 mg/mL,活菌数最高达8.5×108 CFU/mL,DPPH自由基清除率最高可达62.38%。
关键词: 副干酪乳杆菌; 发酵; 乳酸菌饮料; 多肽含量; 抗氧化活性
CLC Number:
TS252.4
CHEN Suwan, TANG Yingxiu, DAI Chunhua, HE Ronghai, MA Haile. Optimization of Preparation of Antioxidant Peptide-Containing Dairy Beverage Fermented with Lactobacillus paracasei[J]. Journal of Dairy Science and Technology, 2017, 40(5): 1-7.
陈苏婉, 汤颖秀, 代春华, 何荣海, 马海乐. 副干酪乳杆菌发酵制备牛乳抗氧化肽饮料工艺优化[J]. 乳业科学与技术, 2017, 40(5): 1-7.
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URL: https://www.dairyst.net.cn/EN/10.15922/j.cnki.jdst.2017.05.001
https://www.dairyst.net.cn/EN/Y2017/V40/I5/1