IR
南瓜醪糟发酵液对alpha-葡萄糖苷酶的抑制作用
效碧亮; 杨转萍; 罗丽媛; 孙静
2016
Source Publication食品与机械
ISSN1003-5788
Volume32Issue:10Pages:9-11,21
Abstract以糯米和南瓜为原料,安琪酒曲为发酵菌剂,采用半固态发酵法制作南瓜醪糟,比较分析南瓜醪糟与纯米醪糟对alpha-葡萄糖苷酶的抑制作用,研究发酵液不同稀释倍数、发酵时间、南瓜加入量对alpha-葡萄糖苷酶抑制作用的影响,同时测定南瓜醪糟的部分理化指标。结果表明,南瓜醪糟发酵液对alpha-葡萄糖苷酶具有较强的抑制作用,原液抑制率可达80%以上,且抑制活性较纯米醪糟发酵液强;发酵液不同稀释倍数、发酵时间及南瓜加入量对alpha-葡萄糖苷酶的抑制作用均有极显著影响,发酵时间为48 h时,抑制效果最好,南瓜加入量以米∶南瓜2∶1(g/g)为宜;南瓜醪糟中多糖为2.87 mg/g,还原糖为3.88%,VC为0.024 mg/100 g,蛋白质为0.071 2 mg/g,酒精为2 mL/g,pH为3.75。
Keyword南瓜醪糟 alpha-葡萄糖苷酶 抑制 成分含量
Indexed ByCSCD
Language中文
WOS Research AreaEngineering
WOS SubjectENGINEERING MANUFACTURING
CSCD IDCSCD:5847809
Document Type期刊论文
Identifierhttp://ir.lut.edu.cn/handle/2XXMBERH/72164
Collection兰州理工大学
Affiliation兰州理工大学技术工程学院, 兰州, 甘肃 730050, 中国
First Author AffilicationCollege of technology and Engineering
First Signature AffilicationCollege of technology and Engineering
Recommended Citation
GB/T 7714
效碧亮,杨转萍,罗丽媛,等. 南瓜醪糟发酵液对alpha-葡萄糖苷酶的抑制作用[J]. 食品与机械,2016,32(10):9-11,21.
APA 效碧亮,杨转萍,罗丽媛,&孙静.(2016).南瓜醪糟发酵液对alpha-葡萄糖苷酶的抑制作用.食品与机械,32(10),9-11,21.
MLA 效碧亮,et al."南瓜醪糟发酵液对alpha-葡萄糖苷酶的抑制作用".食品与机械 32.10(2016):9-11,21.
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