青香蕉淀粉对乳酸菌在冻干和贮存过程中活性的保护效果

doi:10.7506/spkx1002-6630-201615024

摘要/Abstract

摘要：

研究青香蕉淀粉对冷冻干燥过程中乳酸菌活性的保护作用和对乳酸菌耐酸耐胆盐性、菌粉贮藏稳定性的影响以及与乳酸菌的协同抗氧化作用，旨在为香蕉的加工与开发以及益生菌保护技术提供思路与理论依据。青香蕉淀粉富含2型抗性淀粉，结果表明，青香蕉淀粉能与乳酸菌协同发挥抗氧化作用，1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除率达到63.62%，高于两者各自抗氧化作用之和；乳酸菌可以附着于该淀粉颗粒的表面，并且可以将其作为底物缓慢利用；青香蕉淀粉可以显著提高乳酸菌在冷冻干燥过程中的存活率，其值达到73.17%，保护效果优于单独使用甘油和海藻糖；添加了青香蕉淀粉还展现出提高乳酸菌耐酸和耐胆盐的能力，加强其合生元产品的稳定性。

关键词: 益生活性, 青香蕉淀粉, 乳酸菌, 冷冻干燥, 保护作用

Abstract:

This research investigated unripe banana starch as a protectant for Lactobacillus plantarum during the freeze
drying process and its effect on acid and bile salt tolerance and storage stability of the lactic acid bacterium, as well as
their synergistic antioxidant effect aiming to provide an idea and theoretical foundation for deep processing, development
and probiotic bacterial protection of banana. Unripe banana starch from low maturity banana contained higher level of
type 2 resistant starch. The experimental results indicated that unripe banana starch had synergistic antioxidant effect with
Lactobacillus plantarum in scavenging 63.62% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals, which was higher
than the sum of their individual effects. The lactic acid bacterium could attach to the surface of the starch granules to use
it slowly as a nutrient source. Meanwhile, unripe banana starch could significantly increase survival rate (up to 73.17%)
of Lactobacillus plantarum during freeze drying, and its protective effect was better than that of glycerol and mycose,
respectively. This study also suggests the potential of unripe banana starch to increase the tolerance of Lactobacillus
plantarum to acid and bile salt, and enhance of the stability of synbiotic products.

Key words: probiotic viability, unripe banana starch, lactic acid bacteria, freeze-drying, protective effect

中图分类号:

TS231

周中凯，王俊轩，李莹. 青香蕉淀粉对乳酸菌在冻干和贮存过程中活性的保护效果[J]. 食品科学, doi: 10.7506/spkx1002-6630-201615024.

ZHOU Zhongkai, WANG Junxuan, LI Ying. Protective Effect of Unripe Banana Starch on Viability of Lactobacillus plantarum during Freeze-Drying and Storage[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201615024.

[1]	朱寒剑，李雷兵，郑心，李琴，穆杨，徐宁，胡勇，吴茜，柳志杰，李玮，汪超，周梦舟. 乳酸菌生物膜形成调控及在食品中的应用研究进展[J]. 食品科学, 2021, 42(5): 296-304.
[2]	谢文，陈华国，赵超，龚小见，周欣. 枸杞多糖的生物活性及作用机制研究进展[J]. 食品科学, 2021, 42(5): 349-359.
[3]	孙悦，刘佳伊，陈璐，杜宏，白凤翎，吕欣然，张德福，郭晓华，励建荣. 抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制[J]. 食品科学, 2021, 42(2): 121-127.
[4]	罗强，李幸洋，陈炼红，张明，刘巧，张大伟，罗璠. 传统发酵泡菜中乳酸菌种群组成及优良菌株产酸耐酸特性分析[J]. 食品科学, 2021, 42(2): 158-163.
[5]	龙峻瑶，张均伟，黄丽，夏宁，滕建文，韦保耀，廖佳珺，郑培英. 六堡茶乳酸菌多样性及其降胆固醇特性分析[J]. 食品科学, 2021, 42(18): 58-64.
[6]	刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.
[7]	何萍萍，郑雅君，郑明静，姜泽东，杜希萍，朱艳冰，倪辉，李清彪. 红毛藻多糖对H2O2诱导的Caco-2细胞氧化损伤的保护作用[J]. 食品科学, 2021, 42(17): 113-120.
[8]	白琳，茹先古丽·买买提依明，王旭光，徐兵洁，阿不都乌甫尔·若孜，艾合买提江·艾海提. 5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响[J]. 食品科学, 2021, 42(16): 83-88.
[9]	颜旭，王方杰，吴祖芳，翁佩芳. 乳酸菌发酵胡柚汁对小鼠肥胖的调节作用[J]. 食品科学, 2021, 42(15): 167-173.
[10]	刘欣，陈梅春，刘芸，郑雪芳，陈峥，王阶平，刘波. 乳酸菌发酵过程发酵液脂肪酸组生态位的异质性[J]. 食品科学, 2021, 42(14): 110-120.
[11]	丁丽丽，吕欣然，高永悦，崔晓玲，王小咪，白凤翎，仪淑敏，郭晓华. 鱼肠道中抗氧化活性乳酸菌的筛选及鉴定[J]. 食品科学, 2021, 42(10): 127-132.
[12]	窦露，刘畅，巴吉木色，杨致昊，苏琳，赵丽华，田建军，郭月英，靳烨. 日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响[J]. 食品科学, 2021, 42(1): 25-32.
[13]	张麟，高磊，王超，赵子健，段翠翠，赵玉娟，杨舸，李盛钰. 乳酸片球菌AS185调节高脂高糖饮食诱导的代谢综合征[J]. 食品科学, 2021, 42(1): 215-221.
[14]	董杰，刘鹭，甲承立，朱俊玲，吕加平. 乳酸菌代谢物中二肽基肽酶-4抑制剂的分离纯化及鉴定[J]. 食品科学, 2020, 41(8): 116-122.
[15]	李慧臻，史佳鹭，占萌，关嘉琦，闫芬芬，霍贵成. 乳酸菌缓解酒精性肝病的研究进展[J]. 食品科学, 2020, 41(7): 306-314.

青香蕉淀粉对乳酸菌在冻干和贮存过程中活性的保护效果

Protective Effect of Unripe Banana Starch on Viability of Lactobacillus plantarum during Freeze-Drying and Storage

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