食品科学 ›› 2018, Vol. 39 ›› Issue (17): 19-24.doi: 10.7506/spkx1002-6630-201817004

• 基础研究 • 上一篇    下一篇

鲁氏酵母对米渣生酱油风味和抗氧化活性的增强效应

袁江兰,陈晓敏,钟文秀,康 旭   

  1. 湖北工业大学生物工程与食品学院,湖北 武汉 430068
  • 出版日期:2018-09-15 发布日期:2018-09-18
  • 基金资助:
    国家自然科学基金面上项目(31371741)

Effect of Zygosaccharomyces rouxii on Improving the Flavor and Antioxidant Activity of Raw Soy Sauce Made with Rice Dreg Protein

YUAN Jianglan, CHEN Xiaomin, ZHONG Wenxiu, KANG Xu   

  1. School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
  • Online:2018-09-15 Published:2018-09-18

摘要: 利用鲁氏酵母和曲霉联合发酵米渣制作生酱油,评价其对产品风味和抗氧化活性的影响。结果表明鲁氏 酵母可以提高米渣生酱油谷氨酸、5-甲基-2-乙基-4-羟基-3(2H)-呋喃酮、4-乙烯基愈创木酚含量,增强还原力、 1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除率、总抗氧化能力和·OH清除率等体 外抗氧化活性。米渣酱醪发酵至pH 5.0时接种0.025%鲁氏酵母发酵的生酱油品质最好,发酵45 d时,总氨基酸和抗 氧化氨基酸质量浓度较未接种组分别提高了24.76%和40.73%,还原力达到5 830.43 μg VC/mL。米渣生酱油的挥发 油、色素和截留分子质量小于10 kDa的组分均具有明显的DPPH自由基清除活性,并且呈现一定的量效关系。

关键词: 鲁氏酵母, 米曲霉, 黑曲霉, 米渣, 氨基酸态氮, 风味, 抗氧化活性

Abstract: The application of Zygosaccharomyces rouxii in conjunction with Aspergillus spp. was proposed to ferment soy sauce with rice dreg protein as a substrate. The effect of Z. rouxii on the flavor and antioxidant activity of soy sauce was evaluated. Results revealed that co-fermentation with Z. rouxii significantly improved the contents of glutamic acid, 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone and 4-vinylguaiacol, and antioxidant activities in vitro such as reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl free radical scavenging capacity and total antioxidant capacity (trolox equivalent antioxidant capacity, TEAC) in soy sauce. The best quality of soy sauce was obtained by inoculating 0.025% of Z. rouxii when Aspergillus spp. fermentation reached pH 5.0. After 45 days of fermentation, the contents of total amino acids and antioxidant amino acid increased by 24.76% and 40.73%, respectively compared with the soy sauce without Z. rouxii fermentation, and the reducing power was 5 830.43 μg VC/mL. Furthermore, obvious DPPH radical scavenging activity was detected in volatile oils, pigments and retenate with molecular mass less than 10 kDa from the soy sauce produced by co-fermentation, which was concentration dependent.

Key words: Zygosaccharomyces rouxii, Aspergillus oryzae, Aspergillus niger, rice dreg, amino acid nitrogen, flavor, antioxidant activity

中图分类号: