为了对比分析液态酵素与固态酵素这2类市场上常见的酵素产品的差异,以3种液态酵素和3种固态酵素为原料,对其理化成分、生物活性物质及其体外抗氧化活性进行了分析与比较。结果显示,液态酵素产品的总酸、还原糖、可溶性固形物、总酚、总黄酮、花青素含量均显著高于固态酵素,液态酵素超氧化物歧化酶(superoxide dismutase, SOD)活力较高,但差异很大,在193.23~1 214.46 U/mL,显著高于固态酵素;2类酵素的蛋白酶、脂肪酶、α-淀粉酶活力均较低,液态酵素蛋白酶、脂肪酶活力显著高于固态酵素,而液态酵素几乎没有α-淀粉酶活力。不同酵素产品具有较强的抗氧化能力且差异较大,液态酵素1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力的IC50值在5.65~21.08 μL/mL,而固态酵素最小的IC50值为29.77 μL/mL,液态酵素的抗氧化能力显著强于固态酵素。该研究为帮助人们了解不同状态的酵素产品品质,正确看待酵素产品提供了参考,对于促进酵素行业健康发展具有指导意义。
A comparative analysis was conducted between liquid and solid Jiaosu (a fermented product rich in enzymes and active components ) in physical-chemical compositions, bioactive substances, and antioxidant activities. The results showed that the contents of total acid, reducing sugar, soluble solids, total polyphenol, total flavonoid, and anthocyanin in liquid Jiaosu products were significantly higher than those in solid Jiaosu. The activity of superoxide dismutase in liquid Jiaosu was between 193.23-1 214.46 U/mL, which was significantly higher than that of the solid one. However, the two kinds of Jiaosu products had low protease, lipase, and α-amylase activity, while almost no α-amylase activity could be detected in liquid Jiaosu. Jiaosu products showed strong antioxidant capacity, and liquid Jiaosu exhibited remarkable DPPH radical scavenging capacity (IC50 values ranges from 5.65 to 21.08 μL/mL) which was stronger than solid Jiaosu (IC50>29.77 μL/mL).The result in here provided a reference to understand the quality of Jiaosu products in different physical states, which played a guideline in contributing to the healthy development of Jiaosu industry.
[1] 刘加友,王振斌.微生物酵素食品研究进展[J].食品与发酵工业, 2016, 42(1): 273-276.
[2] T/CBFIA 08001－2016.酵素产品分类导则[S].中国生物发酵产业协会团体标准, 2016.
[3] BARBA F J, BRIANCEAU, SYLÈNE, et al. Effect of alternative physical treatments (ultrasounds, pulsed electric fields, and high-voltage electrical discharges) on selective recovery of bio-compounds from fermented grape pomace[J].Food and Bioprocess Technology,2015,8(5):1 139-1 148.
[4] HUANG H L, LIU C T,CHOU M C, et al. Noni (Morinda citrifolia L.) fruit extracts improve colon microflora and exert anti-inflammatory activities in Caco-2 cells[J]. Journal of Medicinal Food, 2015, 18(6):663-676.
[5] BALTHAZAR C F, SANTILLO A, GUIMARÃES J T, et al. Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria×ananassa): Nutritional and functional characterization[J].Journal of Dairy Science,2019,102(12): 10 724-10 736.
[6] 李虹甫. 植物乳杆菌发酵蓝莓汁工艺及功能特性研究[D].哈尔滨:东北农业大学,2019.
[7] 朱珺,钱永清,孙盛,等.一株具有益生特性的植物乳杆菌及其在发酵果蔬汁中的应用[J].食品与发酵工业,2019,45(20):197-201.
[8] 韩宗元,李晓静,叶丰,等.固态酵素食品的研究进展[J].食品与发酵工业,2018,44(09):294-299.
[9] SHISHIR, MOHAMMAD, REZAUL, et al. Trends of spray drying: A critical review on drying of fruit and vegetable juices[J]. Trends in Food Science and Technology, 2017,65(1):49-67.
[10] 李豆. 新型水果酵素的研制及生物活性研究[D].沈阳:沈阳农业大学,2018.
[11] T/CBFIA 08003—2017.食用植物酵素[S].中国生物发酵产业协会团体标准, 2017.
[12] 邢慧雅. 响应面法优化藜麦发酵浓浆发酵工艺研究[D].太原:山西大学,2019.
[13] ADOM K K, LIU R H. Antioxidant activity of grains[J]. Journal of Agricultural and Food Chemistry, 2002, 54(21):4 696-4 704.
[14] LIU D, LIN Y, HUANG S, et al.Study on the extraction and purification of total flavone in etirfel preparation[J].Asian Journal of Chemistry,2013, 25(3):1 339-1 343.
[15] LEE J, DURST R W, WROLSTAD R E. Determination of total monomeric anthocyanin pigment content of fruit juices, beverages, natural colorants, and wines by the pH differential method: collaborative study[J]. Journal of AOAC International, 2005, 88(5): 468-492.
[16] ALVAREZ L, WIJNGAARD H, ARENDT E K, et al. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking[J]. Food Chemistry, 2010, 119(2): 770-778.
[17] SUN Y P, CHOU C C, YU R C. Antioxidant activity of lactic-fermented Chinese cabbage[J]. Food Chemistry, 2009, 115(3): 912-917.
[18] HUR S J, LEE S Y, KIM Y C, et al. Effect of fermentation on the antioxidant activity in plant-based foods[J]. Food Chemistry, 2014, 160C(10):346-356.
[19] AKOB D M, SUTTON J M, FIERST J L, et al. Acetylenotrophy: a hidden but ubiquitous microbial metabolism?[J]. FEMS Microbiology Ecology, 2018, 94(8):159-163.
[20] 尚远宏,田金凤.响应面法优化芒果蜂蜜果酒发酵工艺的研究[J].中国酿造,2019,38(12):183-188.
[21] 冯彦君. 麦苗酵素粉及其代餐粉的加工与抗氧化功能研究[D].无锡:江南大学,2017.
[22] ZHOU J X, MA Y L, JIA Y J, et al. Phenolic profiles, antioxidant activities and cytoprotective effects of different phenolic fractions from oil palm (Elaeis guineensis Jacq.) fruits treated by ultra-high pressure[J].Food Chemistry, 2019, 288: 68-77.
[23] RIBEIRO L S,DUARTE W F,DIAS D R,et al. Fermented sugarcane and pineapple beverage produced using Saccharomyces cerevisiae and non-Saccharomyces yeast[J]. Journal of the Institute of Brewing, 2015, 121(2):262-272.
[24] GHRIBI A M, GAFSI I M, BLECKER C, et al. Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates[J]. Journal of Food Engineering, 2015, 165: 179-188.
[25] 张雨.干燥方式、贮藏条件对苹果粉品质影响的研究[D].泰安:山东农业大学,2015.
[26] 毕金峰,陈瑞娟,陈芹芹,等.不同干燥方式对胡萝卜微粉品质的影响[J].中国食品学报,2015,15(1):136-141.
[27] MEHDI M, SAEED M, MOHAMMADREZA M, Improvement of thermal stability and antioxidant activity of anthocyanins of Echium amoenum petal using maltodextrin/modified starch combination as wall material[J]. International Journal of Biological Macromolecules, 2020, 148: 768-776.
[28] 李杰. 酵素饮品质量控制标准研究[D]. 昆明:昆明理工大学, 2016.
[29] CHU S C, CHEN C. Effects of origins and fermentation time on the antioxidant activities of kombucha[J]. Food Chemistry, 2006, 98(3):502-507.
[30] CHANG Y L, LIN J T, LIN H L, et al. Phenolic compositions and antioxidant properties of leaves of eight persimmon varieties harvested in different periods[J].Food Chemistry, 2019, 289: 74-83.
