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- Title
Alfalfa polysaccharides deproteinization and its effect on the proliferation of Lactobacillus rhamnosus.
- Authors
MU Na; LI Fengwei; LIU Xiaochen; WANG Dujun; SHANG Yueling; YU Xiaohong
- Abstract
Objective : To optimize the process for deproteinization of alfalfa polysaccharides by trichloroacetic acid (TCA) method and in vitro proliferation effect on Lactobacillus rhamnosus. Methods:Deproteinization rate was selected as the index, effects of TCA concentration, reaction time and treatment temperature on deproteinization efficiency were investigated, and response surface methodology was used to optimize the deproteinization process based on single factor experiments. The deproteinized alfalfa polysaccharides were added as a carbon source to Lactobacillus rhamnosus culture medium, the viable counts and content of lactic acid in fermentation broth at different culture times were determined. Results: The optimal conditions of TCA method were: TCA concentration 3.3%, reaction time 59min, and treatment temperature 27°C. Under these conditions, deproteinization rate was 81.71%, and polysaccharides loss rate was 10.57%. As the fermentation time increases, the viable counts and content of lactic acid in the fermentation broth with alfalfa polysaccharides showed an increasing trend. After fermentation of 48h, the logarithmic value of viable count and lactic acid content was 9.02CFU/mL and 13.88mmol/L, which were significantly higher than before the fermentation. Conclusions: TCA method could be effectively removal protein from alfalfa polysaccharides, and alfalfa polysaccharides can promote the proliferation of Lactobacillus rhamnosus in vitro.
- Subjects
LACTIC acid; LACTIC acid fermentation; LACTOBACILLUS rhamnosus; POLYSACCHARIDES; ALFALFA; LACTIC acid bacteria; RESPONSE surfaces (Statistics)
- Publication
China Food Additives, 2022, Vol 33, Issue 3, p99
- ISSN
1006-2513
- Publication type
Article
- DOI
10.19804/j.issn1006-2513.2022.03.014