食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 107 - 113

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033545

研究报告

菠萝加工副产物-乳清蛋白混菌发酵条件的研究

  • 罗迦蔚 ,
  • 肖珊 ,
  • 胡峣峣 ,
  • 彭雪颖 ,
  • 胡文锋
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  • 1(华南农业大学 食品学院,广东 广州,510000)
    2(东莞理工学院 化学工程与能源技术学院,广东 东莞,523808)
第一作者:硕士研究生(胡文锋副教授为通信作者,E-mail:wfhu@scau.edu.cn)

收稿日期: 2022-09-22

  修回日期: 2022-09-22

  网络出版日期: 2023-08-31

基金资助

东莞理工学院高层次人才科研启动项目(GC300501-139);东莞市科技特派员项目(20201800500192;20201800500762)

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Fermentation condition optimization of pineapple processing waste-whey protein by mixed fermentation

  • LUO Jiawei ,
  • XIAO Shan ,
  • HU Yaoyao ,
  • PENG Xueying ,
  • HU Wenfeng
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  • 1(College of Food Science, South China Agricultural University, Guangzhou 510000, China)
    2(School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China)

Received date: 2022-09-22

  Revised date: 2022-09-22

  Online published: 2023-08-31

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摘要

该文利用实验室前期从新鲜菠萝中筛选出的土著乳酸菌与酵母菌发酵添加了乳清蛋白的菠萝加工副产物,研究菠萝加工副产物的添加量、乳清蛋白添加量、初始pH、发酵时间、发酵温度等因素对发酵产品中总酚含量与超氧化物歧化酶(superoxide dismutase, SOD)活力的影响,进而对其发酵条件进行优化。结果表明,菠萝加工副产物添加量为60%,乳清蛋白添加量为2.6%,初始pH为5.0,发酵时间26 h,发酵温度37.5 ℃,乳酸菌添加量1.6%、发酵菌乳酸菌∶酵母菌=6.2∶1,在此配方下发酵产物的总酚含量为0.81 mg GAE/g,较未发酵前提高了2.53倍;SOD活力为168.02 U/g,较未发酵前提高了1.95倍;总酸、酒石酸、乳酸、琥珀酸含量较发酵前均显著提高。以上结果表明,利用混菌发酵菠萝副产物-乳清蛋白可提高菠萝加工副产物的利用率,可为菠萝加工副产物的利用提供新思路。

关键词： 菠萝加工副产物; 乳清蛋白; 乳酸菌; 酵母菌; 发酵

本文引用格式

罗迦蔚 , 肖珊 , 胡峣峣 , 彭雪颖 , 胡文锋 . 菠萝加工副产物-乳清蛋白混菌发酵条件的研究[J]. 食品与发酵工业, 2023 , 49(15) : 107 -113 . DOI: 10.13995/j.cnki.11-1802/ts.033545

Abstract

In this study, the endogenous lactic acid bacteria (LAB) and yeast selected by our lab were used to ferment pineapple by-products and whey protein. The effects of pineapple by-products content, whey protein content, initial pH, fermentation time, fermentation temperature on the total phenol content and SOD activity of fermented products were studied. And then the fermentation conditions were optimized. The results showed that the best fermentation conditions were: by-product content of pineapple processing 60%, whey protein content 2.6%, initial pH 5.0, 26 h, f 37.5 ℃, LAB content 1.6%, and fermentation inoculation ratio (LAB: yeast) 6.2∶1. Under this conditions, the total phenol content and SOD activity of the fermented product were 0.81 mg GAE/g and 168.02 U/g, which were 2.5 and 1.95 times higher than the products without fermentation treatment. The content of total organic acid, tartaric acid, ascorbic acid, lactic acid, and succinic acid was increased compared with original materials. The results showed that mixed fermentation of pineapple processing by-product and whey protein could improve the utilization rate of food by-products. This study provide some new ideas for the utilization of by-products of pineapple processing.

Key words： pineapple processing by-product; whey protein; lactic acid bacteria; yeast; fermentation

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