油菜蜂花粉的四种真菌发酵破壁对比及酶活变化规律研究(精选).docxVIP

油菜蜂花粉的四种真菌发酵破壁对比及酶活变化规律研究 曹红刚 赵风云? （昆明理工大学食品工程研究中心，昆明 650500） 摘要：本研究以油菜蜂花粉为氮源，油菜蜂蜜为碳源，利用酵母、灵芝、杏鲍菇、羊肚菌发酵破壁，测定了发酵液的花粉破壁率、酶活变化规律及发酵前后营养成分变化，结果表明：4种真菌都能使花粉破壁，破壁率为50.30～75.39%，其中酵母菌的破壁率最高；4种真菌在发酵期间，蛋白酶活、果胶酶活、SOD酶活的变化趋势基本一致，而纤维素酶活、漆酶活、PPO酶活变化规律存在较大差异；发酵前后，发酵液的营养成分差异较大，黄酮含量降低，酵母、杏鲍菇、羊肚菌发酵液的多糖、粗蛋白有了显著提高，灵芝发酵中的氨基酸含量显著提高。 关键词：油菜蜂花粉，发酵，酶活，破壁率，营养成分 The research of comparison of wall-breaking effects of four fungus for rape bee pollen and changes of enzyme activity Abstract：Rape bee pollen was used as nitrogen source，rape honey was used as carbon source, and yeast , Ganoderma lucidum, Pleurotus eryngii and Morehella esculenta were used as ferment Strains in the study. During fermentation, the activities of cellulase, protease, laccase, pectinase, SOD, and PPO were determined, the wall-breaking rate of 4 fungus for rape bee pollen were compared. Meanwhile, the major nutrient components of fermentation broth were compared before and after fermentation. The results showed that 4 kinds of fuguns can ferment pollen to break wall, and the wall-breaking rate was 50.30～75.39%. The maximum wall-breaking rate was yeast. fermentation broth. The changing trend of acticities of protease as follows, pectinase and SOD were consistent, but the changing trend of the activities of cellulase, laccase and PPO had great differeces. Before and after fermentation, the components of fermentation broth had great differences. Flavonoids content of 4 kinds of fermentation liquor were all reduced, polysaccharide content of fermentation broth of yeast, Pleurotus eryngii and Morehella esculenta were improved, and amino acid content of ffermentation broth of Ganoderma lucidum was increased significantly. Keyword：rape bee pollen; frmentation; activity of enzyme; rate of wall-breaking; nutritional component 蜂花粉(Bee pollen)是蜜蜂采集被子植物雄蕊花药或裸子植物小孢子囊内的花粉细胞，形成的团粒状物(行业标准 NY/5137-2002)。蜂花粉几乎含有人体生存所需的一切营养素及多种生物活性物质，因此，被誉为“全能的营养库”[1]。现代医学研究证实，蜂花粉具有多种保健功效，如具有降低血清胆固醇、降血脂、提高人体免疫力、调节内分泌、抗衰延寿、美容保健等功效[2-5]。但由于花粉具有构造复杂的细胞壁，既影响