酱油曲霉发酵芝麻饼粕发酵条件优化

doi:10.7506/spkx1002-6630-201009043

食品科学 ›› 2010, Vol. 31 ›› Issue (9): 192-196.doi: 10.7506/spkx1002-6630-201009043

酱油曲霉发酵芝麻饼粕发酵条件优化

邵元龙，董英*

江苏大学食品与生物工程学院

收稿日期:2009-01-13 出版日期:2010-05-01 发布日期:2010-12-29
通讯作者: 董英 E-mail:long9702@126.com
基金资助:
江苏省科技攻关项目(BE2005335)

Optimization of Nutritional Supplements for Fermentation Medium based on Sesame Cake for the Production of Antioxidant Substances by Aspergillus sojae

SHAO Yuan-long，DONG Ying*

School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

Received:2009-01-13 Online:2010-05-01 Published:2010-12-29
Contact: DONG Ying E-mail:long9702@126.com

摘要/Abstract

摘要：

采用响应面法对酱油曲霉固体发酵芝麻饼粕提高抗氧化能力的条件进行优化。通过Plackett-Burman 设计法，评价麦芽糖、葡萄糖、蔗糖、果糖、麦麸、玉米浆、酵母膏和硫酸铵8 个因素对清除DPPH 自由基能力的影响。筛选出麦麸、葡萄糖和硫酸铵为影响芝麻饼粕发酵提取物抗氧化活性的3 个显著因素，然后采用中心组合试验设计和响应面分析法，对3 个关键因素进行优化。优化的发酵条件为：葡萄糖、硫酸铵和麦麸添加量分别为1.87%、1.54% 和2.55%。在该实验条件下，DPPH 自由基清除活性为80.26%。

关键词: 芝麻饼粕, 发酵, 优化, 抗氧化活性, 酱油曲霉

Abstract:

Response surface methodology was used to optimize fermentation condition to improve antioxidant activity in solidstate sesame cake by Aspergillus sojae. The effects of maltose, glucose, sucrose, fructose, wheat bran, corn steep, yeast extract and ammonium sulfate on scavenging capability of sesame cake to DPPH free radicals were evaluated by using Plackett-Burman design. Results showed that wheat bran and glucose as well as ammonium sulfate were the major factors and had significant effect on antioxidant activity. Meanwhile, the central composite experimental design and response surface analysis were used to optimize the levels of major factors. The optimal condition was 1.87% glucose, 1.54% ammonium sulfate and 2.55% wheat bran, respectively. Under this optimal fermentation condition, the scavenging capability of sesame cake to DPPH free radicals was 80.26%.

Key words: sesame cake, fermentation, optimization, antioxidant activity, Aspergillus sojae

中图分类号:

TQ92

邵元龙，董英*. 酱油曲霉发酵芝麻饼粕发酵条件优化[J]. 食品科学, 2010, 31(9): 192-196.

SHAO Yuan-long，DONG Ying*. Optimization of Nutritional Supplements for Fermentation Medium based on Sesame Cake for the Production of Antioxidant Substances by Aspergillus sojae[J]. FOOD SCIENCE, 2010, 31(9): 192-196.

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酱油曲霉发酵芝麻饼粕发酵条件优化

Optimization of Nutritional Supplements for Fermentation Medium based on Sesame Cake for the Production of Antioxidant Substances by Aspergillus sojae

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