乳酸菌发酵法水解大豆异黄酮

doi:10.7506/spkx1002-6630-200917050

食品科学 ›› 2009, Vol. 30 ›› Issue (17): 217-220.doi: 10.7506/spkx1002-6630-200917050

乳酸菌发酵法水解大豆异黄酮

于国萍¹，孟宪金²

1.东北农业大学食品学院 2.农业部规划设计研究院

收稿日期:2008-03-31 修回日期:2009-07-06 出版日期:2009-09-01 发布日期:2014-04-14
通讯作者: 孟宪金 E-mail:men3161@yahoo.com.cn

Hydrolysis of Soybean Glycoside Isoflavones by Lactococcus lactis subsp. cremoris Fermentation

YU Guo-ping1，MENG Xian-jin2

1.College of Food Science, Northeast Agricultural University, Harbin 150030, China；
2. Chinese Academy of Agricultural Engineering, Beijing 100125, China

Received:2008-03-31 Revised:2009-07-06 Online:2009-09-01 Published:2014-04-14
Contact: MENG Xian-jin2 E-mail:men3161@yahoo.com.cn

摘要/Abstract

摘要：

采用高效液相色谱法测定发酵豆乳中大豆苷元和染料木黄酮含量，并以此为指标，从不同种乳酸菌中筛选出一种发酵效果最好的菌株，作为今后生产富含更高生物活性发酵豆乳的发酵菌株。通过单因素和二次旋转正交试验研究大豆苷元、染料木黄酮浓度与大豆异黄酮水解条件的关系，乳酸菌发酵法水解大豆异黄酮最佳工艺参数为：发酵温度41℃、发酵时间28h、接种量4%。

关键词: 乳酸菌, 发酵豆乳, 大豆苷元, 染料木黄酮

Abstract:

Bacterial fermentation was employed to convert glycoside isoflavones in soybean milk into aglycone ones (free isoflavones that mainly consist of daidzein and genistein) to enhance their bioavailability. The optimal bacterial strain was screened from 11 strains in terms of the concentrations of daidzein and genistein in fermented soybean milk that were determined by high performance liquid chromatography (HPLC) and its fermentation conditions were optimized for maximizing the concentration of free isoflavones using the single-factor method combined with a quadric regression orthogonal rotation design. Both the contents of daidzein and genistein in soybean milk fermented by Lactococcus lactis subsp. cremoris were the highest and the optimum fermentation conditions of this strain for converting glycoside isoflavones were determined as follows: fermentation for 28 h at 41 ℃ with inoculation amount of 4%.

Key words: Lactobacillus, fermentation of soybean milk, daidzein, genistein

中图分类号:

Q939.97

于国萍1，孟宪金2. 乳酸菌发酵法水解大豆异黄酮[J]. 食品科学, 2009, 30(17): 217-220.

YU Guo-ping1，MENG Xian-jin2. Hydrolysis of Soybean Glycoside Isoflavones by Lactococcus lactis subsp. cremoris Fermentation[J]. FOOD SCIENCE, 2009, 30(17): 217-220.

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乳酸菌发酵法水解大豆异黄酮

Hydrolysis of Soybean Glycoside Isoflavones by Lactococcus lactis subsp. cremoris Fermentation

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