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                  • EI
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                  • 食品科學與工程領域高質量科技期刊分級目錄第一方陣T1
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                  • 北大核心期刊
                  • 中國核心學術期刊RCCSE
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                  • 中國精品科技期刊
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                  • 中國科技核心期刊CSTPCD
                  • 中國生物醫學SinoMed
                  中國精品科技期刊2020
                  張薇,孫楠,張鈺瑤,等. 魔芋粗粉制備低聚糖工藝優化及產物生理活性分析[J]. 食品工業科技,2023,44(18):147?155. doi: 10.13386/j.issn1002-0306.2022100174.
                  引用本文: 張薇,孫楠,張鈺瑤,等. 魔芋粗粉制備低聚糖工藝優化及產物生理活性分析[J]. 食品工業科技,2023,44(18):147?155. doi: 10.13386/j.issn1002-0306.2022100174.
                  ZHANG Wei, SUN Nan, ZHANG Yuyao, et al. Optimization of Oligosaccharide Preparation Process and Physiological Activity Analysis of Konjac Crude Powder [J]. Science and Technology of Food Industry, 2023, 44(18): 147?155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100174.
                  Citation: ZHANG Wei, SUN Nan, ZHANG Yuyao, et al. Optimization of Oligosaccharide Preparation Process and Physiological Activity Analysis of Konjac Crude Powder [J]. Science and Technology of Food Industry, 2023, 44(18): 147?155. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100174.

                  魔芋粗粉制備低聚糖工藝優化及產物生理活性分析

                  Optimization of Oligosaccharide Preparation Process and Physiological Activity Analysis of Konjac Crude Powder

                  • 摘要: 本文利用地衣芽孢桿菌(Bacillus licheniformis)水解魔芋粗粉制備低聚糖,通過單因素實驗確定魔芋粗粉濃度、菌株接種量、水解溫度、水解時間4個因素對魔芋粗粉水解率的影響,在此基礎上利用響應面優化水解條件。利用粘度計、薄層層析(TLC)分析水解產物特性,以·OH、·O2?和DPPH·清除能力為指標評價魔芋粗粉低聚糖抗氧化活性,以體外發酵試驗探究魔芋粗粉低聚糖益生元活性。結果表明,水解最佳工藝參數為魔芋粗粉濃度20 g/L、接菌量1×107 CFU/g、水解溫度43.6 ℃、水解時間10.2 h,此時,魔芋粗粉水解率為39.06%±0.12%,魔芋葡甘低聚糖(Konjac glucomannan oligosacchrrides,KGOS)產率為66.72%。隨著水解時間延長,溶液粘度由2430.33 mPa·s下降到18.06 mPa·s。魔芋粗粉濃度10 mg/mL時,·OH、·O2?和DPPH·清除率分別為61.47%、34.60%和81.43%。KGOS、葡萄糖和魔芋粗粉對植物乳桿菌、短乳桿菌和干酪乳桿菌體外增殖作用OD600分別為0.775、1.371、0.236,0.791、1.339、0.224和0.916、1.336、0.243。該結果為魔芋粗粉低聚糖開發利用提供了依據。

                     

                    Abstract: In this paper, konjac powde were hydrolyzed by Bacillus licheniformis to prepare oligosaccharides. The effects of concentration of konjac powder, inoculum amount of strain, bacteriolysis temperature and hydrolysis time on hydrolysis rate of konjac powder were determined by single factor tests. The antioxidant activity of konjac powder oligosaccharides was evaluated with the scavenging ability of ·OH, ·O2?· and DPPH· as indexes. The prebiotic activity of konjac powder oligosaccharides was investigated by in vitro fermentation test. The results showed that the optimal hydrolysis process parameters was as follows: concentration of konjac powder 20 g/L, inoculation capacity 1×107 CFU/g, hydrolysis temperature 43.6 ℃, hydrolysis time 10.2 h. Under the optimal conditions, the hydrolysis rate of konjac powder was 39.06%±0.12%, and the yield of KGOS was 66.72%. With the prolongation of hydrolysis time, the viscosity of solution decreased from 2430.33 mPa·s to 18.06 mPa·s. When the concentration of konjac powder was 10 mg/mL, the clearance rates of ·OH, ·O2? and DPPH· were 61.47%, 34.60% and 81.43%, respectively. The OD600 of KGOS, glucose and konjac powder on the proliferation of Lactobacillus plantarum, Lactobacillus brevity and Lactobacillus casei in vitro were 0.775, 1.371, 0.236, 0.791, 1.339, 0.224 and 0.916, 1.336, 0.243, respectively. The results provide a theoretical basis for the further processing and utilization of oligosaccharides in konjac powder.

                     

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