期刊论文

Ntestinal Hydrolyzates of Fermented Rice Cake

Jia, C.

中文

中国粮油学报

1003-0174

2018

33

11

7-13

10.3969/j.issn.1003-0174.2018.11.003

中央高校基本科研业务费专项资金资助项目（2662017QD004）；

本校为其他机构

以不同茵种制作的四种米发糕为原料,采用体外模拟消化方法,研究其胃肠水解物的成分及其抗氧化活性,为米发糕营养评价提供依据。结果表明,发酵微生物种类对米发糕胃肠水解物的组成及抗氧化活性有显著影响。胃肠水解物中的肽具有良好的.OH清除能力和Fe~(2+)螯合能力,以酵母菌ZSM-001和乳酸菌ZSM -002、安琪酒曲和酵母粉发酵制作的米发糕胃肠水解物中的可溶性肽含量较高。胃肠水解物中的蛋白质具有良好的· OH清除能力和还原能力,酵母菌ZSM -001和米根霉ZSM -003发酵制作的米发糕,其胃肠水解物的还原能力较强。可溶性糖的Fe~(2+)螯合能力最强,以安琪酵母和酒曲制作的米发糕胃肠水解物的可溶性糖含量...

The composition and anti-oxidant activity of gastrointestinal hydrolyzates obtained from four kinds of rice cake fermented with different strains were studied by external simulated digestion, which provided the basis for evaluating the nutrition of fermented rice cake. The results showed that the species of microorganisms had significant effects on the composition of gastrointestinal hydrolyzates and antioxidant activity of fermented rice cake. The ability of hydroxyl radical scavenging and Fe 2+ chelating of peptides in gastrointestinal hydrol...