摘要
采用改良的体外模型测试了植物乳杆菌ST-Ⅲ发酵的各种豆乳对麦芽糖酶的抑制作用,并分析了豆乳发酵程度(以pH计)、发酵豆乳抽提物浓度与麦芽糖酶抑制率之间的对应关系。结果表明,ST-Ⅲ发酵大豆豆乳对麦芽糖酶的抑制率最高,并且随着发酵时间的延长,发酵产物对麦芽糖酶的抑制率越高。从固形物含量5%(质量分数)、发酵24 h的发酵豆乳制备的抽提物对于麦芽糖酶半抑制浓度为3.0 mg/mL。
The inhibition effect of different fermented bean milks by Lactobacillus plantarum ST-Ⅲ on maltase（EC 3.2.1.20） was assayed in an improved in vitro model.Furthermore,the correlation of the fermentation degree（estimated by pH value）as well as the concentration of extract from fermented soybean milk on the inhibition effect was tested.The results showed the fermented soybean milk by Lactobacillus plantarum ST-Ⅲ demonstrated the strongest inhibitory activity to maltase.The inhibition intensity increased along with the elongation of the fermentation period.The IC50 of crude extract prepared from the 5 %（w/w）soybean milk fermented by Lactobacillus plantarum ST-Ⅲ for 24 hr was 3 mg/mL.
出处
《食品研究与开发》
CAS
北大核心
2013年第9期75-78,共4页
Food Research and Development
基金
国家科技部973计划(项目编号2010CB735705)
