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文章摘要
耐盐菌发酵对咸鸭蛋蛋清脱盐及抗氧化活性研究
Research on the Desalination Salted Duck Egg White and Antioxidant Activity by Halotolerant bacteria Fermentation
投稿时间:2017-10-20  修订日期:2017-12-29
DOI:
中文关键词: 耐盐菌  咸鸭蛋清  发酵  抗氧化性
英文关键词: halotolerant bacteria, salted duck egg white, fermentation, antioxidant activity
基金项目:浙江省公益技术研究农业项目“脱盐咸鸭蛋蛋清豆腐特性控制关键技术” (2014C32086);浙江科技学院研究生创新基金“嗜盐菌对咸蛋清脱盐及发酵前后品质的影响”(2016YJSKC014)
作者单位E-mail
陈远哲 浙江科技学院省农产品化学与生物加工技术重点实验室 418918081@qq.com 
黄熙莺 浙江科技学院省农产品化学与生物加工技术重点实验室  
鲁安娜 浙江科技学院省农产品化学与生物加工技术重点实验室  
尉鑫欣 浙江科技学院省农产品化学与生物加工技术重点实验室  
王柳雄 嘉兴市家家乐食品有限责任公司  
龚金炎 浙江科技学院省农产品化学与生物加工技术重点实验室  
肖功年 浙江科技学院省农产品化学与生物加工技术重点实验室 xiaogongnian@126.com 
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中文摘要:
      咸鸭蛋蛋清盐含量高制约着其发展,探索利用微生物处理脱盐以及其特性研究有利于提高其综合利用程度。本文从金华火腿中筛选出优质的耐盐菌Staphylococcus equorum,接种发酵48h,微生物生长过程中分泌的蛋白酶破坏蛋清蛋白结构,降低体系黏度,释放出结合水带走大量的盐分。样品离心后沉淀物中的盐含量降低至3%左右,取沉淀加水复溶,通过不同截留分子量的超滤膜分离后,对其自由基清除能力、还原力、Fe2+螯合能力、抑制脂质过氧化能力进行分析。结果表明:发酵产物的抗氧化活性随分子量降低而增大,分子量小于3KDa的产物表现出极强的抗氧化活性。
英文摘要:
      The high salt content of salted duck egg white restricts recycling and utilization, so if we can take the method of microbial fermentation which can improve the comprehensive utilization degree. Through screening especial halotolerant bacteria from the Jinhua ham, fermentation 48h, secreted protease destroys the structure of duck egg white, reduces the viscosity, and the release of water takes away a lot of salt from protein in microbial growth process. The content of salt in the precipitate was reduced to about 3% after centrifugation, and the effects of polypeptide on the antioxidant activities (DPPH radical scavenging activity, reducing ability, Fe2+ chelating ability, inhibiting lipid peroxidation ability) were investigated by ultrafiltration membrane with different molecular weight. The results show that the antioxidant activity of the fermentation product increase with the decrease of the molecular weight, and the product with molecular weight less than 3KDa shows strong antioxidant activity.
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