摘要
为了确定桑枝低聚糖促乳酸菌生长的优化工艺,分别采用物理超声、化学酸解、生物酶法制备桑枝低聚糖。测定桑枝低聚糖对植物乳杆菌、肠膜明串珠菌、干酪乳杆菌和鼠李糖乳杆菌的促生长作用,发现与物理超声、化学酸解法相比,生物酶法制备的桑枝低聚糖能特异性增殖鼠李糖乳杆菌。采用Box-Behnken响应面设计方法,以鼠李糖乳杆菌增殖率为指标,得到生物酶法制备桑枝低聚糖的优化工艺:β-甘露聚糖酶添加量50.00 mg·mL^-1,酶解时间4 h,酶解温度46℃。按照优化工艺制备桑枝低聚糖,测定桑枝低聚糖对鼠李糖乳杆菌的促生长作用,得到鼠李糖乳杆菌的增殖率为396.30%±0.42%,与预测值相符,表明所得优化工艺可行。研究表明,生物酶法制备桑枝低聚糖能显著提高鼠李糖乳杆菌的增殖活性,可为桑枝低聚糖益生元食品开发提供一定的理论依据。
In order to determine the optimum growth-promoting process on lactic acid bacteria,Ramulus mori oligosaccharide was prepared by physical ultrasound,chemical acid hydrolysis and biological enzyme method,respectively.The growth-promoting effects of Ramulus mori oligosaccharide on Lactobacillus plantarum,Leuconostoc mesenteroides,Lactobacillus casei and Lactobacillus rhamnosus were measured.In comparison with those prepared by physical ultrasound or chemical acid hydrolysis methods,Ramulus mori oligosaccharide prepared by the biological enzyme method could specifically promote the proliferation rate of Lactobacillus rhamnosus.The Box-Behnken response surface design method and index of the proliferation rate of Lactobacillus rhamnosus were used,the optimized process for the preparation of Ramulus mori oligosaccharides by biological enzyme method was obtained as follows:β-mannanase addition reached to 50.00 mg·mL^-1,enzymolysis time for 4 h,enzymolysis temperature at 46℃.Ramulus mori oligosaccharide was prepared under the optimized process,and the growth promoting effects of Ramulus mori oligosaccharides on Lactobacillus rhamnosus was 396.30%±0.42%,which was consistent with the predicted results,indicating that the optimized process was feasible.Studies indicated that the Ramulus mori oligosaccharide prepared by biological enzyme method could significantly increase the proliferation activity of Lactobacillus rhamnosus,and provide a certain theoretical basis for the development of Ramulus mori oligosaccharide in prebiotic food.
作者
杨诗沅
邹宇晓
胡腾根
李倩
黎尔纳
廖森泰
YANG Shiyuan;ZOU Yuxiao;HU Tenggen;LI Qian;LI Erna;LIAO Sentai(College of Food Science, South China Agricultural University, Guangzhou 510642, China;Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
出处
《食品科学技术学报》
CAS
CSCD
北大核心
2020年第2期66-72,共7页
Journal of Food Science and Technology
基金
国家自然科学基金资助项目(31801525)
现代农业产业技术体系建设专项资金项目(CARS-18-ZJ0503)
广东省自然科学基金资助项目(2018A030313874)
广东省现代农业产业技术体系创新团队项目(2016LM1087,2016LM2151)
广东省农业科学院院长基金项目(201905)
省级农业科技创新及推广项目(2018LM2154)。
关键词
桑枝低聚糖
乳酸菌
生物酶解
增殖率
益生元
Ramulus mori oligosaccharides
lactic acid bacteria
biological enzymolysis
proliferation rate
prebiotic
