摘要
本研究以间型脉孢菌(Neurospora intermedia HJ 2022-06)固态发酵大豆制备的丹贝为原料,选用碱性蛋白酶辅助水酶法提取油脂。基于单因素实验结果,采用Box-Behnken响应面试验优化提取工艺参数,并系统表征所得油脂的理化特性、功能成分及抗氧化活性。结果表明,最优工艺条件为:料液比1:5(g/mL)、酶添加量2.0%(w/w)、酶解时间3.3 h,在此条件下丹贝油提取率达74.10%±1.77%,与模型预测值74.74%高度吻合。与未发酵对照相比,脉孢菌发酵极显著降低了丹贝油的过氧化值(P<0.01),油脂中不饱和脂肪酸占比提高至82.16%±0.2%以及降低了ω-6/ω-3的比值;异黄酮总量与类胡萝卜素含量分别增加33.76倍和2.05倍,DPPH、ABTS^(+)自由基清除能力显著增强(P<0.05)。Pearson相关性分析表明,DPPH及ABTS^(+)自由基清除能力增强与类胡萝卜素和异黄酮总量增加显著相关。本研究为固态发酵调控制备功能性油脂提供了新策略。
In this study,Neurospora intermedia HJ 2022-06 was used for the solid-state fermentation of soybeans,following which the tempeh oil was extracted using an alkaline protease-assisted aqueous enzymatic method.A singlefactor experimental design was initially used,and the extraction parameters were subsequently optimized using Box–Behnken response surface methodology.Additionally,the physicochemical properties,bioactive components,and antioxidative activities of the extracted oil were comprehensively analyzed.The optimal extraction conditions were determined using a solid-to-liquid ratio of 1:5(g/mL),an enzyme concentration of 2.0%(w/w),and a hydrolysis time of 3.3 h.Under these conditions,the oil extraction rate reached 74.10%±1.77%,which closely matched the model-predicted value of 74.74%.Compared with the unfermented control group,fermentation with Neurospora resulted in a significant decrease in the peroxide level(P<0.01),an increase in the proportion of unsaturated fatty acids to 82.16%±0.2%,and a decrease in theω-6/ω-3 fatty acid ratio.Furthermore,the contents of isoflavones and carotenoids increased by 33.76-and 2.05-fold,respectively.The tempeh oil also showed significant improvements in its DPPH and ABTS^(+)free radicalscavenging capacities(P<0.05).Pearson’s correlation analysis revealed strong positive correlations between the enhanced antioxidative activities and elevated carotenoid and isoflavone levels.This study presents a novel and precise strategy for producing functional oils via controlled fermentation by Neurospora.
作者
金奕霞
张姣姣
翟康
董明盛
JIN Yixia;ZHANG Jiaojiao;ZHAI Kang;DONG Mingsheng(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 211800,China)
出处
《食品工业科技》
北大核心
2026年第4期303-312,共10页
Science and Technology of Food Industry
关键词
丹贝油
水酶法
间型脉孢菌
脂肪酸组成
功能成分
抗氧化活性
tempeh oil
aqueous enzymatic method
Neurospora intermedia
fatty acid composition
functional components
antioxidant activity
