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- Title
银耳蓝莓酵素发酵过程中体外抗氧化性能 变化及品质的研究.
- Authors
罗泽江; 张永生; 李琢伟; 王凤; 张丽; 王天一; 刘俊梅
- Abstract
The changes of antioxidant properties and physical and chemical properties of tremella blueberry enzymes(TBE) during fermentation were studied. The dynamic changes of antioxidant performance during the fermentation of tremella blueberry enzymes were monitored from multiple systems.The results showed that the total phenolic content of the fermentation of tremella blueberry enzyme was 39.99% higher than that before fermentation; iron ion reduction ability, DPPH free radical scavenging ability, ABTS+ free radical scavenging ability, superoxide anion free radical scavenging ability and hydroxyl radical scavenging The ability increased by 7.30%, 17.21%, 15.40%, 18.07% and 10.47% compared with that before fermentation; After Pearson correlation analysis, there was a significant positive correlation between free radical scavenging ability and total phenolic content (P<0.05).The activities of protease, lipase,alpha-amylase and superoxide dismutase(SOD) after fermentation of tremella blueberry enzymes reached 51.10, 5.64,0 U/mL and 138.75 U/mL.
- Publication
Food Research & Development, 2019, Vol 40, Issue 12, p39
- ISSN
1005-6521
- Publication type
Article
- DOI
10.3969/j.issn.1005-6521.2019.12.007