摘要
豆豉是中国的一种传统食品,为证实其具有多种保健功能,对豆豉纤溶酶生产菌发酵液的抑菌作用、抗氧化性及溶栓活性进行了研究.试验结果表明:抑菌作用试验中,pH值在4.0～10.0之间均有抑菌活性,且抑菌效果基本保持稳定,当温度在4～80℃之间变化时,粗酶液的抑菌活性变化不很大,具有一定的热稳定性;抗氧化试验中,豆豉纤溶酶生产菌的发酵培养基和发酵液离心后的上清液都具有一定的抗氧化作用,其量不同抗氧化性也不同;溶栓作用试验中,豆豉纤溶酶在pH值4.0～10.0范围内都较稳定,酶活在碱性条件下比酸性条件下高,最适pH值为7.0,豆豉纤溶酶在冷藏和室温保存中较稳定,随着温度增高,酶活降低,豆豉纤溶酶粗酶液在贮存期中溶栓作用较为稳定.
Douchi is a kind of traditional Chinese fermented soybean. Antibacterial action, antioxidant activities and thrombus dissoluble activities of the fermented liquid of douchi fibrinolytic enzyme producing strain were studied in this paper, the result showed that the extracts of douchi have various kinds of health -care function. In antibacterial action test, the extract has stable antibacterial functions at the pH degree of 4.0 N 10.0, at the temperature of 4 ～80℃, it also shows stable thermal results. In antioxidant activities test, the fermenting culture medium and the purified extract have certain antioxidant functions, which change with different amount of extract. In dissoluble activities test, the fibrinolytic enzyme keeps stable at the pH degree of 4.0 ～ 10.0, enzyme has a higher activity in alkaline condition than in acid condition. The most suitable pH degree is 7.0. Fibrinolytic enzyme keeps stable in cold and indoor temperature storage. The higher the temperature is, the less active the enzyme is. And the dissoluble function can keep during the storage.
出处
《江苏调味副食品》
2005年第5期22-25,28,共5页
Jiangsu Condiment and Subsidiary Food
关键词
豆豉纤溶酶
保健功能
fibrinolytic enzyme
health -care function
