副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究

doi:10.7506/spkx1002-6630-201019059

食品科学 ›› 2010, Vol. 31 ›› Issue (19): 273-276.doi: 10.7506/spkx1002-6630-201019059

副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究

李新华¹，赵晓阳¹，张荔力²

1.沈阳农业大学食品学院
2.辽宁医学院食品科学与工程学院

收稿日期:2010-01-25 修回日期:2010-09-13 出版日期:2010-10-15 发布日期:2010-12-29
通讯作者: 李新华 E-mail:lixh.syau@163.com

Flocculation Mechanism of Sweet Potato Starch by Addition of Lactobacillus paracasei-fermented Sweet Potato Slurry

LI Xin-hua1，ZHAO Xiao-yang1，ZHANG Li-li2

(1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China；
2. College of Food Science and Engineering, Liaoning Medical University, Jinzhou 121001, China)

Received:2010-01-25 Revised:2010-09-13 Online:2010-10-15 Published:2010-12-29
Contact: LI Xin-hua1 E-mail:lixh.syau@163.com

摘要/Abstract

摘要：

为探讨酸浆法分离甘薯淀粉传统工艺中的淀粉沉降分离机理，进一步制备高效生物絮凝剂。本实验采用Zeta 电位测定、粒度分析及离子键检测研究副干酪乳杆菌对甘薯淀粉絮凝沉淀的作用。结果表明：絮凝过程基于“架桥”机理，淀粉颗粒与菌体间靠离子键结合，絮凝作用使悬浊液中淀粉平均粒径减小，密度增大，导致淀粉颗粒凝聚沉降；通过热处理和酶处理实验分析菌体起絮凝作用的活性成分组成，表明副干酪乳杆菌活性成分为蛋白类物质。

关键词: 副干酪乳杆菌, 甘薯淀粉, 絮凝机理

Abstract:

The goal of this work was to explore the mechanism of sedimentation separation of starch by acidic steeping liquor method so as to provide experimental guidance for the development of highly efficient bioflocculant. The Lactobacillus paracasei-fermented sweet potato slurry and its centrifugation supernatant and resuspended precipitate were separately added with sweet potato starch, and the flocculation of sweet potato starch in the three liquors was studied by the determination of Zeta potential, granular size and ionic bond. The flocculation of sweet potato starch was based on the bridging mechanism, and starch granules were conjugated with bacterial cells through ionic bond, and after flocculation, mean starch granular size decreased and granular density increased, resulting in the aggregation and sedimentation of starch granules. Moreover, from the results of experiments on the thermal and enzymatic stability of substances with flocculating activity, proteins were the active components in Lactobacillus paracasei responsible for flocculation.

Key words: Lactobacillus paracasei, sweet potato starch, bridging mechanism

中图分类号:

TS201.3

李新华1，赵晓阳1，张荔力2. 副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究[J]. 食品科学, 2010, 31(19): 273-276.

LI Xin-hua1，ZHAO Xiao-yang1，ZHANG Li-li2. Flocculation Mechanism of Sweet Potato Starch by Addition of Lactobacillus paracasei-fermented Sweet Potato Slurry[J]. FOOD SCIENCE, 2010, 31(19): 273-276.

[1]	郭金凤，杨婕，李宝坤，金丹，黎旭，卢士玲，王庆玲，姬华，董娟，李应彪，蒋彩虹. 副干酪乳杆菌SMN-LBK在乙醇胁迫下的转录组分析[J]. 食品科学, 2020, 41(6): 116-122.
[2]	郭浩男，张莉力，冯琳琳，王天琪，王成，赵昕琪，许云贺. 结合淀粉活性乳酸菌利用生淀粉产酶条件及代谢产物[J]. 食品科学, 2020, 41(24): 46-53.
[3]	叶发银，吕霞，李金凤，王勇德，赵国华. 槲皮素-羧甲基甘薯淀粉酯的合成[J]. 食品科学, 2019, 40(2): 239-244.
[4]	王英，夏秀东，董月，刘小莉，周剑忠. 副干酪乳杆菌FM-M9-1对D-半乳糖诱导氧化损伤小鼠的修复机制[J]. 食品科学, 2018, 39(21): 160-165.
[5]	曹永强，张健，郑喆，梅雪洋，王世杰，朱宏，杨贞耐. 副干酪乳杆菌N1115发酵乳对小鼠便秘的改善作用[J]. 食品科学, 2018, 39(1): 185-191.
[6]	聂彦芬，董牧群，张策，熊利霞，谢远红，张红星，刘慧，连正兴. 藏灵菇源副干酪乳杆菌KL1对蛋鸡脂质过氧化的研究[J]. 食品科学, 2017, 38(7): 219-223.
[7]	林晓龙，佳木泰，郭海燕，王全喜，芒来，贺银凤，吴敬. 副干酪乳杆菌Q-1-4的筛选鉴定及抗菌物质特性分析[J]. 食品科学, 2017, 38(4): 13-19.
[8]	赵子舒，李吉年，郭谦，叶翔宇，胡梦欣,. 副干酪乳杆菌在多巴胺改性聚丙烯纤维膜上形成生物膜及其发酵性能[J]. 食品科学, 2017, 38(14): 71-77.
[9]	王晓成，张明，陈善斌，孙亚楠，任发政，仝其根. 副干酪乳杆菌L9对小鼠肠道短链脂肪酸含量的影响[J]. 食品科学, 2017, 38(13): 238-243.
[10]	岳元春，王洋，由田，高冬妮，平文祥，葛菁萍. 同源重组法构建副干酪乳杆菌组氨酸蛋白激酶基因缺失突变株[J]. 食品科学, 2017, 38(12): 15-20.
[11]	赵丹，杜仁鹏，王瑶，王琪，那金，郭尚旭，葛菁萍,. 副干酪乳杆菌HD1.7发酵酸菜与商品酸菜代谢物比较与品质评价[J]. 食品科学, 2017, 38(10): 6-11.
[12]	陆文伟，杨震南，丁历伟，叶佳蓉，田丰伟，陈卫. 益生菌Lactobacillus paracasei LC01对小鼠肠道菌群的调节作用[J]. 食品科学, 2016, 37(23): 230-235.
[13]	向世琼，邬应龙. 柠檬酸甘薯淀粉酯对齐口裂腹鱼肉品质的影响[J]. 食品科学, 2016, 37(13): 194-198.
[14]	熊涛，刘妍妍，黄涛，黄巧芬. 副干酪乳杆菌NCU622耐酸耐胆盐及其黏附性能[J]. 食品科学, 2015, 36(5): 93-98.
[15]	崔越，李利军*，黄彩幸，张瑞瑞，李青松，刘柳，杨兰兰，崔福海，周秋彤. 糖汁亚硫酸法絮凝澄清过程中的Zeta电位[J]. 食品科学, 2014, 35(9): 30-33.

副干酪乳杆菌对甘薯浆液中淀粉絮凝机理研究

Flocculation Mechanism of Sweet Potato Starch by Addition of Lactobacillus paracasei-fermented Sweet Potato Slurry

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价