CN109123647A - A kind of black barley ferment preparation method of effective enriching gamma-aminobutyric and polyphenol - Google Patents
A kind of black barley ferment preparation method of effective enriching gamma-aminobutyric and polyphenol Download PDFInfo
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- CN109123647A CN109123647A CN201811220405.0A CN201811220405A CN109123647A CN 109123647 A CN109123647 A CN 109123647A CN 201811220405 A CN201811220405 A CN 201811220405A CN 109123647 A CN109123647 A CN 109123647A
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- black barley
- lactobacillus
- culture medium
- black
- enzymatic hydrolysis
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- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 79
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 22
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 240000005979 Hordeum vulgare Species 0.000 title 1
- 241000209219 Hordeum Species 0.000 claims abstract description 78
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 239000001963 growth medium Substances 0.000 claims abstract description 30
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 22
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 22
- 241000186660 Lactobacillus Species 0.000 claims abstract description 21
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 21
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 20
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 238000009630 liquid culture Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 7
- 108090000790 Enzymes Proteins 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 239000002054 inoculum Substances 0.000 claims description 12
- 230000007062 hydrolysis Effects 0.000 claims description 7
- 238000006460 hydrolysis reaction Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 241000191683 Lactobacillus kisonensis Species 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000186685 Lactobacillus hilgardii Species 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241000790171 Lactobacillus diolivorans Species 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 239000006071 cream Substances 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 abstract description 16
- 235000013305 food Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 230000008569 process Effects 0.000 abstract description 5
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- 238000002474 experimental method Methods 0.000 description 7
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- 238000005457 optimization Methods 0.000 description 3
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 230000005714 functional activity Effects 0.000 description 2
- 229940098330 gamma linoleic acid Drugs 0.000 description 2
- VZCCETWTMQHEPK-UHFFFAOYSA-N gamma-Linolensaeure Natural products CCCCCC=CCC=CCC=CCCCCC(O)=O VZCCETWTMQHEPK-UHFFFAOYSA-N 0.000 description 2
- VZCCETWTMQHEPK-QNEBEIHSSA-N gamma-linolenic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/CCCCC(O)=O VZCCETWTMQHEPK-QNEBEIHSSA-N 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000001946 ultra-performance liquid chromatography-mass spectrometry Methods 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- FTVWIRXFELQLPI-ZDUSSCGKSA-N (S)-naringenin Chemical compound C1=CC(O)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 FTVWIRXFELQLPI-ZDUSSCGKSA-N 0.000 description 1
- QWCKQJZIFLGMSD-UHFFFAOYSA-N 2-Aminobutanoic acid Natural products CCC(N)C(O)=O QWCKQJZIFLGMSD-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 240000006162 Chenopodium quinoa Species 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 241000186605 Lactobacillus paracasei Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 241000230247 environmental samples <Bacteria> Species 0.000 description 1
- 150000002116 epicatechin Chemical class 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 229940072205 lactobacillus plantarum Drugs 0.000 description 1
- 229940099690 malic acid Drugs 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229940117954 naringenin Drugs 0.000 description 1
- WGEYAGZBLYNDFV-UHFFFAOYSA-N naringenin Natural products C1(=O)C2=C(O)C=C(O)C=C2OC(C1)C1=CC=C(CC1)O WGEYAGZBLYNDFV-UHFFFAOYSA-N 0.000 description 1
- 235000007625 naringenin Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 238000004816 paper chromatography Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
- C12N1/205—Bacterial isolates
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
- C12P1/04—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using bacteria
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
- C12R2001/225—Lactobacillus
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Abstract
The invention discloses the black barley ferment preparation methods of a kind of effective enriching gamma-aminobutyric and polyphenol, comprising the following steps: 1) preparation of black barley enzymatic hydrolysis liquid culture medium: cleans, crush including black barley, enzymatic hydrolysis, sterilizing, it is cooling, obtain the black barley enzymatic hydrolysis liquid culture medium；2) strain for producing the lactobacillus of γ-aminobutyric acid is activated to obtain seed liquor with culture medium；3) seed liquor for obtaining step 2) is inoculated into the black barley enzymatic hydrolysis liquid culture medium that step 1) obtains, and fermentation obtains black barley fermentation liquid.The present invention screens the lactobacillus that can be used for black barley fermentation, effective enriching gamma-aminobutyric and polyphenol, establishes the culture medium preparation process of black barley ferment processing.The present invention can provide new selection by the functional cereal enzyme food of primary raw material of black barley for further exploitation, therefore with good application prospect.
Description
Technical field
The present invention relates to cereal and functional food processing technique fields, more particularly to a kind of effectively enrichment gamma-amino fourth
The black barley ferment preparation method of acid and polyphenol.
Background technique
Full cereal is to be made of after cereal shells cortex, plumule and endosperm.Contain a large amount of dietary fiber and mine in cortex
Substance contains a large amount of nutriment in plumule, therefore full cereal nutritional ingredient is richer.Existing research shows whole grain food
The risk of the chronic diseases such as cardiovascular and cerebrovascular disease, diabetes and malignant tumour can be effectively reduced.But due to full cereal cortex
Containing a large amount of celluloses, as the directly edible digestion and absorption for being unfavorable for human normal of staple food；In addition full cereal water imbibition and swollen
Swollen property is poor, long and poor taste the time required to boiling, so whole grain food is not easily accepted by people.And it is obtained by fermentation
" the full cereal ferment " obtained can not only make full use of its original nutritional ingredient, improve the original some bad wind of fermentation substrate
Taste, it is often more important that can produce some new functional components after fermentation, the nutritive value of full cereal can be further increased.
" full cereal ferment " is that a small amount of honey is added in full cereal as substrate, using active rusk yeast, newborn bar
The nutritional blend that the probiotics fermentions such as bacterium obtain.Currently, commercialized product is less at home for the research about cereal ferment, and product
It is of fine quality bad different, industrialization production is formed far away.Although the comparison that Japan does in this respect is advanced, produce such as big high brown rice
The ferment product such as ferment, but using black barley as " the black barley ferment " product of fermentation substrate and its invention there is not been reported.
Existing result of study shows that cereal ferment technological condition for fermentation is different, γ-aminobutyric acid and other functional activity objects
Matter type and content difference is very big, therefore, how to pass through the excellent of the screening of the optimization of culture medium, strain and raw material and zymotechnique
Change, obtains γ-aminobutyric acid (GABA), the higher full cereal enzyme food of polyphenol isoreactivity ingredient is to be worth asking for further investigation
Topic.
Therefore, those skilled in the art is dedicated to developing the black barley of a kind of effective enriching gamma-aminobutyric and polyphenol
Ferment preparation method.
Summary of the invention
In view of the above drawbacks of the prior art, technical problem to be solved by the invention is to provide one kind from black barley
The method of effective enriching gamma-aminobutyric and polyphenol isoreactivity ingredient.
The invention discloses the black barley ferment preparation methods of a kind of effective enriching gamma-aminobutyric and polyphenol, including with
Lower step:
1) preparation of black barley enzymatic hydrolysis liquid culture medium: cleaning including black barley, crush, digest, sterilize, cooling, obtains institute
State black barley enzymatic hydrolysis liquid culture medium；
2) strain for producing the lactobacillus of γ-aminobutyric acid is activated to obtain seed liquor with culture medium；The production γ-aminobutyric acid
Lactobacillus be Lactobacillus hilgardii (Lactobacillus hilgardii) DSMZ isolated newborn bar in 20051,2002
Bacterium novel species Qiu Shi lactobacillus (Lactobacillus diolivorans) DSMZ 14421 and kisonensis lactobacillus
(Lactobacillus kisonensis)JCM15041；
3) seed liquor that the step 2) obtains is inoculated into the black barley enzymatic hydrolysis liquid culture medium that the step 1) obtains,
Fermentation, obtains black barley fermentation liquid.
Wherein, kisonensis lactobacillus (Lactobacillus kisonensis) is with its finder Kisonensis's
Naming.
Further, it is digested again after cleaning by black barley, smash it through 40 meshes.
Further, enzymatic hydrolysis condition are as follows: the mass ratio of black barley and water, i.e. solid-liquid ratio 1:5-10, preferably 1:5；Enzymatic hydrolysis
Enzyme used is α-alpha-amylase, and further, the additive amount of the enzyme is 10U/g；65-75 DEG C of hydrolysis temperature, preferably 70
℃；Enzymolysis time 20-60min is preferably 40min.
Further, termination condition is digested are as follows: be brought rapidly up after the completion of enzymatic hydrolysis to 100 DEG C, and boil 15min.
Further, enzymolysis liquid is sterilized after the completion of enzymatic hydrolysis.
Preferably, enzymolysis liquid sterilization conditions are as follows: 115 DEG C, 15min, spare after cooling, as black barley digests Liquid Culture
Base.
Further, the strain for producing the lactobacillus of γ-aminobutyric acid activates to obtain seed liquor with MRS culture medium.
Further, the lactobacillus seed liquor of the production γ-aminobutyric acid activated is inoculated into black barley enzymatic hydrolysis liquid training
It supports on base, it is preferably 3%-5% that inoculum concentration, which is percent by volume 3%-9%,.
Further, a length of 24-72h, preferably 48h when fermentation.
Preferably, kisonensis lactobacillus (Lactobacillus kisonensis) JCM15041 is inoculated with to black barley
It digests in liquid culture medium.
Preferably, inoculum concentration percent by volume 3%, 30 DEG C of fermentation temperature, fermentation is for 24 hours.
In certain embodiments, step 1) specifically: after the cleaning of black barley, smashing it through 40 meshes, be added pure
Water, feed liquid mass ratio 1:5 when gelatinization, heat temperature raising simultaneously stir, and when reaching 70 DEG C of hydrolysis temperature, are added by the additive amount of 10U/g
α-alpha-amylase, enzymolysis time 40 minutes, after be brought rapidly up to 100 DEG C, boil 15 minutes, 115 DEG C, sterilization in 15 minutes, cold
But, black barley enzymatic hydrolysis liquid culture medium is obtained；Step 3) specifically: inoculation kisonensis lactobacillus (Lactobacillus
Kisonensis) JCM15041 is digested in liquid culture medium to the black barley that the step 1) obtains, inoculum concentration 3%, at 30 DEG C,
Fermentation 24 hours.
Further, the lactobacillus screened, which removes, is suitable for black barley, also can be widely used to brown rice, quinoa, beans etc.
The zymotechnique of food.
Further, black barley ferment preparation method can make the other functions ingredient such as essential fatty acid gamma-linoleic acid
Content dramatically increases, and newly-increased procyanidine B2Isoreactivity ingredient.
The present invention screens the lactobacillus that can be used for black barley fermentation, effective enriching gamma-aminobutyric and polyphenol first, builds
The culture medium preparation process for having stood black barley ferment processing and optimal technological condition for fermentation.Under the technological condition for fermentation, γ-Asia
Oleic acid, malic acid and epicatechin isoreactivity ingredient dramatically increase, and newly-increased catechin, coumaric acid, procyanidine B2Deng work
Property substance.The present invention can provide new choosing by the functional cereal enzyme food of primary raw material of black barley for further exploitation
It selects, with good application prospect.
It is described further below with reference to technical effect of the attached drawing to design of the invention, specific steps and generation, with
It is fully understood from the purpose of the present invention, feature and effect.
Detailed description of the invention
Fig. 1 is the black barley ferment zymotechnique process of a preferred embodiment of the invention；
Fig. 2 is the paper chromatography qualitative detection γ-aminobutyric acid result of a preferred embodiment of the invention；
Fig. 3 is the amino-acid analyzer quantitative detection γ-aminobutyric acid result of a preferred embodiment of the invention；
Fig. 4 is the active constituent of content significant changes in the black barley fermentation material of a preferred embodiment of the invention；
Fig. 5 is the active constituent type and institute's accounting increased newly in the black barley fermentation material of a preferred embodiment of the invention
Example.
Specific embodiment
Multiple preferred embodiments of the invention are introduced below with reference to Figure of description, keep its technology contents more clear and just
In understanding.The present invention can be emerged from by many various forms of embodiments, and protection scope of the present invention not only limits
The embodiment that Yu Wenzhong is mentioned.
Embodiment 1
The present embodiment is the preparation that black barley digests liquid culture medium:
As shown in table 1, using Three factors-levels orthogonal test, gelatinization solid-liquid ratio, hydrolysis temperature, enzymolysis time pair are investigated
The influence of content of reducing sugar in black barley zymolyte, optimization establish the preparation process condition of black barley enzymatic hydrolysis liquid culture medium are as follows:
After crossing 40 meshes after black barley pulverization, pure water successively is added by solid-liquid ratio 1:5 (m/m), heat temperature raising simultaneously stirs；Reach 70 DEG C
When hydrolysis temperature, α-alpha-amylase is added, and (additive amount 10U/g is purchased from the limited public affairs of Shanghai Aladdin biochemical technology share
Department), enzymolysis time 40min；It is brought rapidly up after enzymolysis time to 100 DEG C, boils 15min；Finally use 115 DEG C, 15min
Sterilization, it is spare after cooling.70 DEG C and 75 DEG C little on enzymatic hydrolysis result influence difference, can adopt from the angle hydrolysis temperature of save the cost
With 70 DEG C.
Table 1 influences black barley zymolyte content of reducing sugar way crossover study L9(34) result
Embodiment 2
The present embodiment is the lactobacillus that screening produces γ-aminobutyric acid:
Using above-mentioned black barley enzymolysis liquid as culture medium, black barley zymotechnique process is established, as shown in Figure 1.By strain
It activates to form seed liquor with MRS culture medium, is then seeded into cooling black barley enzymatic hydrolysis liquid culture medium and ferments, obtain black
Barley fermentation liquid.And using γ-aminobutyric acid as index, using above-mentioned black barley enzymolysis liquid as culture medium, cultivated respectively at black barley
In base be inoculated with 21 plants of lactobacillus, wherein have 11 lactobacillus plantarums (number be respectively 11,35,25,294,2519,34,3736,
It 16, is 234,30,01) that (wherein No. 34 are dry by separating and saving in the fruit of medicinal cornel of Shanghai Communications University's Food Microbiology laboratory
Lactobacillus paracasei, remaining is all lactobacillus plantarum)；Other 10 plants of source and source are shown in Table 2.
The source and source of Partial fermentation bacterium used in 2 present invention of table
Note: number 1 in this table with by separating and saving in the fruit of medicinal cornel of Shanghai Communications University's Food Microbiology laboratory
Number 01 is not same bacterial strain.
The experimental results showed that No. 7 therein, No. 9 and No. 10 bacterium have the ability of certain enriching gamma-aminobutyric, such as scheme
Shown in 2 and Fig. 3." * " in Fig. 3 indicates significant difference, P compared with blank (unfermentable black barley zymolyte fluid nutrient medium)
< 0.05.On this basis by orthogonal experiment, optimization and establishment can effective enriching gamma-aminobutyric black barley zymotechnique
Condition.1%, 3% and 5% 7,9, No. 10 bacterium of activation are inoculated with respectively in black barley zymolyte fluid nutrient medium, initial
Sample detection γ-aminobutyric acid, Orthogonal experiment results are as shown in table 3 after cultivating under the conditions of 6.5,30 DEG C of pH for 24 hours.Orthogonal experiment
The result shows that: optimal fermentation condition be No. 10 bacterium of strain, fermentation duration for 24 hours, inoculum concentration 5%.With this condition, gamma-amino fourth
The enriching quantity of acid is 43.56mg/100g, and the control group (18.59mg/100g) that do not ferment improves 1.34 times.
Table 3 utilizes black barley solution culture fermentation enriching gamma-aminobutyric orthogonal experiments
Embodiment 3
The present embodiment be the black barley fermentation material of Sync enrichment in polyphenol and γ-aminobutyric acid technological parameter foundation with it is excellent
Change:
It is established using polyphenol as inspection target and optimizes zymotechnique orthogonal experiment, experimental result is as shown in table 4.The result shows that
Most preferably it is enriched with the technological parameter of polyphenol in black barley fermentation material are as follows: No. 10 bacterium, inoculum concentration 9%, solid-liquid ratio 1:5 ferment at 30 DEG C
24h。
The black barley solution culture fermentation of table 4 is enriched with polyphenol influence factor Orthogonal experiment results
Comprehensively considering aforementioned γ-aminobutyric acid and this experimental result is that No. 10 bacterium are preferable, further demonstrates No. 10
The bacterium enrichment condition of polyphenol and γ-aminobutyric acid in 3%, 6%, 9% inoculum concentration respectively, as a result such as 6 institute of table 5 and table
Show, the concentration effect of 3% inoculum concentration is higher than 6%, 9% inoculum concentration, the concentration effect of 3% inoculum concentration are as follows: polyphenol content is
88mg/100g, group of not fermenting (43mg/100g) improve 1.05 times；γ-aminobutyric acid also reaches highest 65.14mg/
100g, group of not fermenting (19.06mg/100g) improve 2.42 times.In view of real cost of production, connect using No. 10 bacterium, 3%
Kind amount.
Polyphenol content verification result (No. 10 bacterium) in black barley fermentation material under 5 optimal conditions of table
* p < 0.0001vs does not ferment control group
6 polyphenol of table generates the content (mg/100g) of γ-aminobutyric acid under best technological condition for fermentation
In conclusion the present invention using black barley enzymolysis liquid as culture medium, using lactobacillus as fermenting microbe, is effectively enriched with γ-
The process conditions of aminobutyric acid and polyphenol isoreactivity ingredient are as follows: after crossing 40 meshes after black barley pulverization, successively by design ratio
Pure water is added in example, and liquid ratio 1:5 (m/m), heat temperature raising simultaneously stir when gelatinization, and when reaching 70 DEG C of hydrolysis temperature, α-height is added
Warm amylase (additive amount 10U/g), enzymolysis time 40min, after be brought rapidly up to 100 DEG C, boil 15min, 115 DEG C, 15min
Sterilization is inoculated with No. 10 bacterium after cooling, inoculum concentration 3%, for 24 hours, alpha-aminobutyric acid content is fermentation duration with this condition
65.14mg/100g, the control group (19.06mg/100g) that do not ferment improve 2.42 times, polyphenol content 88mg/100g, compared with
Control group (43mg/100g) increases 1.05 times.
In addition to the detection of polyphenol content, the UPLC-MS of black barley fermentation material is analyzed the results show that other active components content
It changes after fermentation, Fig. 4 show the biggish fractions of active ingredient of changes of contents after fermentation.It may be seen that required fat
The extremely significant increase after fermentation of the functional activities ingredients such as sour gamma-linoleic acid, malic acid, naringenin and epicatechin class.
In addition to above-mentioned active constituent, UPLC-MS analysis result also can produce cereal before fermentation after also found black barley fermentation
In the new active material that does not contain, as shown in Figure 5.Mainly catechin, danshinolic acid, coumaric acid, procyanidine B2Deng.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (10)
1. the black barley ferment preparation method of a kind of effective enriching gamma-aminobutyric and polyphenol, which is characterized in that including following step
It is rapid:
1) preparation of black barley enzymatic hydrolysis liquid culture medium: cleaning including black barley, crush, digest, sterilize, cooling, obtains described black
Barley digests liquid culture medium；
2) strain for producing the lactobacillus of γ-aminobutyric acid is activated to obtain seed liquor with culture medium；The cream for producing γ-aminobutyric acid
Bacillus is that Lactobacillus hilgardii (Lactobacillus hilgardii) DSMZ isolated lactobacillus in 20051,2002 is new
Kind Qiu Shi lactobacillus (Lactobacillus diolivorans) DSMZ 14421 and kisonensis lactobacillus
(Lactobacillus kisonensis)JCM15041；
3) seed liquor that the step 2) obtains is inoculated into the black barley enzymatic hydrolysis liquid culture medium that the step 1) obtains, hair
Ferment obtains black barley fermentation liquid.
2. black barley ferment preparation method as described in claim 1, which is characterized in that smash it through 40 in the step 1)
It is digested again after mesh.
3. black barley ferment preparation method as described in claim 1, which is characterized in that the enzymatic hydrolysis condition in the step 1) is
The mass ratio of black barley and water, i.e. solid-liquid ratio are 1:5-10.
4. black barley ferment preparation method as described in claim 1, which is characterized in that used in the enzymatic hydrolysis in the step 1)
Enzyme is α-alpha-amylase.
5. black barley ferment preparation method as described in claim 1, which is characterized in that the hydrolysis temperature in the step 1) is
65-75℃；Enzymolysis time is 20-60min.
6. black barley ferment preparation method as described in claim 1, which is characterized in that the culture medium in the step 2) is
MRS culture medium.
7. black barley ferment preparation method as described in claim 1, which is characterized in that the inoculum concentration in the step 3) is body
Product percentage 3%-9%.
8. black barley ferment preparation method as described in claim 1, which is characterized in that the fermentation duration in the step 3) is
24-72h。
9. black barley ferment preparation method as described in claim 1, which is characterized in that the step 1) specifically: will be black big
After smashing it through 40 meshes, pure water is added in wheat cleaning, and feed liquid mass ratio 1:5 when gelatinization, heat temperature raising simultaneously stirs, and reaches enzymatic hydrolysis
When temperature 70 C, by 10U/g additive amount be added α-alpha-amylase, enzymolysis time 40min, after be brought rapidly up to 100 DEG C, boil
15min is boiled, 115 DEG C, 15min sterilization, cooling obtain black barley enzymatic hydrolysis liquid culture medium.
10. black barley ferment preparation method as described in claim 1, which is characterized in that the step 3) specifically: inoculation
The black barley enzyme that kisonensis lactobacillus (Lactobacillus kisonensis) JCM15041 is obtained to the step 1)
It solves in liquid culture medium, inoculum concentration 3%, at 30 DEG C, fermentation is for 24 hours.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805374A (en) * | 2019-01-23 | 2019-05-28 | 武汉轻工大学 | A kind of collagen-rich peach gum ferment and the preparation method and application thereof |
| CN110522034A (en) * | 2019-08-21 | 2019-12-03 | 上海交通大学 | A kind of functional food containing black barley lactobacillus ferment object and application |
| CN112931865A (en) * | 2021-03-29 | 2021-06-11 | 山东百德生物科技有限公司 | Edible amino acid enzyme rich in gamma-aminobutyric acid and preparation method thereof |
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
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| US20100254948A1 (en) * | 2007-07-17 | 2010-10-07 | Giuliani S.P.A | Process for the preparation of gamma-amino butyric acid (gaba) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus |
| CN105942084A (en) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | Method for producing probiotic functional food through buckwheat fermentation |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20100254948A1 (en) * | 2007-07-17 | 2010-10-07 | Giuliani S.P.A | Process for the preparation of gamma-amino butyric acid (gaba) by the use of lactic acid bacteria (lab) on agro-and food-industry surplus |
| CN105942084A (en) * | 2016-04-28 | 2016-09-21 | 天津科技大学 | Method for producing probiotic functional food through buckwheat fermentation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109805374A (en) * | 2019-01-23 | 2019-05-28 | 武汉轻工大学 | A kind of collagen-rich peach gum ferment and the preparation method and application thereof |
| CN110522034A (en) * | 2019-08-21 | 2019-12-03 | 上海交通大学 | A kind of functional food containing black barley lactobacillus ferment object and application |
| CN112931865A (en) * | 2021-03-29 | 2021-06-11 | 山东百德生物科技有限公司 | Edible amino acid enzyme rich in gamma-aminobutyric acid and preparation method thereof |
| CN114568687A (en) * | 2022-03-10 | 2022-06-03 | 上海交通大学 | Preparation method of quinoa compound whole grain enzyme |
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