文献类型：期刊文献

中文题名：混菌固态发酵辣木粕的营养价值和功能特性

英文题名：Exploring the Nutritional Value and Functional Characteristics of Moringa Seed Meal by Mixed Bacteria Solid-State Fermentation

作者：邢君梅[1] 张重权[1] 王有琼[1] 马李一[1]

第一作者：邢君梅

机构：[1]中国林业科学研究院高原林业研究所,云南昆明650224

年份：2024

卷号：43

期号：5

起止页码：26-36

中文期刊名：食品与生物技术学报

外文期刊名：Journal of Food Science and Biotechnology

收录：CSTPCD;;北大核心:【北大核心2023】；CSCD:【CSCD_E2023_2024】；

基金：国家“十三五”重点研发计划项目(2017YFD060130602)。

语种：中文

中文关键词：辣木粕;固态发酵;混菌发酵;营养成分;理化性质;抗氧化活性

外文关键词：moringa seed meal;solid-state fermentation;mixed-bacteria fermentation;nutritional components;physicochemical properties;antioxidant activity

分类号：TS201

摘要：辣木粕(moringa seed meal,MSM)是辣木籽榨完油后的剩余物,多菌种固态发酵(multi-strain solid state fermentation,MSSF)具有良好的稳定性,能够提高MSM的营养价值和功能特性,使其具有制备抗氧化肽和活性高蛋白质食品的潜力。作者采用4株菌种对MSM进行平板点种初筛和混菌发酵复筛,筛选出最适发酵菌种。通过单因素和响应面实验优化了发酵条件,分析了发酵辣木粕(fermented moringa seed meal,FMSM)的理化特性、营养价值和功能特性。结果表明,米曲霉和地衣芽孢杆菌组合为最佳发酵菌种。最优发酵条件为:发酵时间5.22 d、料液质量体积比1 g∶1.56 mL、pH 7.52、温度30℃、接种体积分数9%,获得最大预测值水解度(degree of hydrolysis,DH)为29.60%。与MSM相比,FMSM营养素如粗蛋白、多肽和总氨基酸的质量分数显著增加,而粗纤维(CF)、单宁和植酸的质量分数显著降低。扫描电子显微镜(SEM)分析发现,MSSF破坏了MSM的表面结构,十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(SDS-PAGE)发现大分子蛋白质均被降解。通过对DPPH·清除率、ABTS^(+)·清除率、还原能力的测定,表明MSSF能够显著提高辣木粕的抗氧化活性。
Moringa seed meal(MSM)is the residual product after oil extraction from Moringa oleifera seed.Multi-strain solid-state fermentation(MSSF)has good stability and can improve the nutritional value and functional characteristics of MSM,making it potential for the preparation of antioxidant peptides and active high-protein foods.In this study,four microbial strains were used for the primary screening of MSM through plate diffusion assay and the secondary screening through mixed-culture fermentation,in order to screened out the most suitable fermentation microbial strains.The fermentation conditions were optimized through single-factor experiment and response surface experiment,the physicochemical characteristics,nutritional value,and functional characteristics of fermented moringa seed meal(FMSM)were analyzed.The results showed that the combination of Aspergillus oryzae and Bacillus licheniformis was the best fermentation strain.The optimal fermentation conditions were a fermentation time of 5.22 d,a solid-liquid ratio of 1 g:1.56 mL,a pH of 7.52,a temperature of 30℃,and an inoculum volume of 9%,yielding a maximum predicted degree of hydrolysis(DH)of 29.60%.Notably,compared to unfermented MSM,FMSM showed a significant increase in the content of nutrients such as crude protein,peptides,and total amino acids,while the content of crude fiber(CF),tannins,and phytic acid significantly reduced.Observation and analysis using scanning electron microscope(SEM)showed that MSSF destroyed the surface structure of MSM.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)demonstrated the degradation of macromolecular proteins.By assessing the clearance rates of DPPH·,ABTS^(+)·,and reducing power,it was demonstrated that MSSF could greatly improve the antioxidant activity of moringa seed meal.