该试验采用3种菌种(植物乳杆菌、黑曲霉、枯草芽孢杆菌)对脱脂蚕豆粉进行液态发酵,以蚕豆粉发酵前后的粗蛋白、酸溶蛋白、蛋白酶活力、氨基酸含量、持水性、持油性、起泡性等作为考察指标,对各菌种液态发酵蚕豆粉的营养价值及功能特性进行综合性评价。结果表明,经不同微生物液态发酵后,蚕豆粉多肽得率、酸溶蛋白、氨基酸含量均明显增加,经植物乳杆菌发酵后,多肽得率达到1.46%,与未处理的蚕豆粉相比,其增幅高达71.65%,效果极其明显;此外,经发酵后其多肽上清液抗氧化活性显著提升,在蛋白质量浓度为168 μg/mL时,植物乳杆菌对DPPH的清除率达85.46%,黑曲霉对ABTS自由基的清除率达87.89%,经微生物液态发酵后蚕豆的营养价值得以大幅度提升;3种菌种液态发酵有助于改善蚕豆蛋白的功能特性,植物乳杆菌的作用效果较优。
The proteases which were secreted by microorganisms during their growth and fermentation process can decomposed the macromolecular proteins in broad bean (Vicia faba L.) into small absorbable molecular compounds, thereby affecting the nutritional value and functional characteristics of the broad bean proteins. In this experiment, the defatted broad bean powder was fermented with three microorganisms, including Lactobacillus plantarum, Aspergillus niger, Bacillus subtilis. The crude protein content, acid-soluble protein content, protease activity, amino acid content, water holding capacity, oil holding capacity and foamability before and after fermentation were selected as the indicators to comprehensively evaluate the nutritional values and functional characteristics of broad bean powder after liquid fermentation with three microorganisms. The results showed that the polypeptide yield, acid-soluble protein content and the amino acid content of broad bean powder increased significantly after liquid fermentation with different microorganisms. In terms of the fermentation with Lactobacillus plantarum, the yield of the polypeptide reached 1.46%, which was increased by 71.65% compared with the untreated broad bean powder, indicating that the effect of fermentation was extremely obvious. Furthermore, the antioxidant activity of broad bean powder was greatly improved after fermentation. When the protein concentration achieved 168 μg/mL, the scavenging rate of DPPH free radicals after fermented with Lactobacillus plantarum was 85.46%, while the scavenging rate of Aspergillus niger towards ABTS free radicals was up to 87.89%. After the microbial liquid fermentation, the nutritional value of broad bean has been significantly promoted. The liquid fermentation of all three strains can improve the functional properties of the broad bean protein, and the effect of Lactobacillus plantarum is superior.
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