基于脂肪酶活力的荞麦发酵工艺优化

摘要

[Objective]To obtain the optimization conditions of buckwheat fermentation indicated with lipase activity.[Methods] The single factor experiment and response surface method were employed based on three factors,inoculation amount,culture medium and fermentation temperature.[Results] The results showed that the added amount of YD1 yeast at 5 ％,brown sugar at 1∶3 and fermentation temperature at 35 ℃,gave the highest activity of lipase of 269.939 U/L.The free-radical scavenging activities of the fermentation product on DPPH were 75.56％±0.84％,or 67.49％ ±0.73％ on ABTS.[Conclusion] The buckwheat fermentation were affected by the culture medium and fermentation temperature significantly.%[目的]以脂肪酶活力为考察指标,优化荞麦发酵工艺.[方法]以接种量、培养基和发酵温度三个因素为变量,采用响应面法优化荞麦发酵的工艺条件.[结果]结果表明:当YD1酵母的接种量为5％、红糖添加量为1∶3、发酵温度为35℃,荞麦发酵的脂肪酶活力最高,为269.939U/L.荞麦发酵液对DPPH自由基清除率为75.56％±0.84％,对ABTS自由基清除率为67.49％±0.73％.[结论]红糖添加量、发酵温度对荞麦发酵具有显著的影响.