耐盐菌发酵对咸鸭蛋蛋清脱盐及抗氧化活性的影响

Research on the Desalination Salted Duck Egg White and Antioxidant Activity by Salt-Tolerant Bacterium Fermentation

摘要:

咸鸭蛋蛋清盐含量高制约着其发展，探索利用微生物处理脱盐以及其特性研究有利于提高其综合利用程度。从金华火腿中筛选出优质的耐盐菌Staphylococcus equorum，接种发酵48 h，微生物生长过程中分泌的蛋白酶破坏蛋清蛋白结构，降低体系黏度，释放出结合水带走大量的盐分；取沉淀加水复溶，通过不同截留相对分子质量的超滤膜分离得到各个组分。结果表明，样品离心后沉淀物中的盐质量分数降低至3%左右，发酵产物的自由基清除能力、还原力、Fe2+螯合能力、抑制脂质过氧化能力等抗氧化活性随相对分子质量降低而增大，相对分子质量小于3 000的产物表现出极强的抗氧化活性。

Abstract:

The high content of salt in the salted duck egg white restricts its development，the utilization of salted duck egg white is very important，microbial fermentation desalination and its characteristics were studied in this paper. At first，Staphylococcus equorum，a salt-tolerant bacterium，was screened from Jinhua ham，which coulddestroy the structure of duck egg white during the growth of the microorganism，reduce the viscosity，and the release of water took away salt after 48 h fermentation. The results showed that，the content of salt in the precipitate was reduced to about 3%after centrifugation，Theantioxidant activity effectsof products from different ultrafiltration membrane，such as DPPH radical scavenging activity，reducing ability，Fe2+ chelating ability and inhibiting lipid peroxidation，were negatively correlated with their molecular weights，and the product with molecular weight less than 3KDa showed the strongest antioxidant activity.