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金钗石斛低聚糖纯品对乳杆菌抗应激能力的影响
渠婷,马朝阳,王洪新
0
(江南大学食品学院,无锡 214122; 国家功能食品工程技术研究中心(江南大学),无锡 214122)
摘要:
利用水作为溶剂从金钗石斛中提取糖类成分,经无水乙醇沉淀脱蛋白质和多糖,再经大孔树脂分离,得到的低聚糖通过葡聚糖凝胶柱,获得1个低聚糖纯品。将纯品冷冻干燥后,添加到乳杆菌的培养基中,分别对乳杆菌的生长曲线、耐热性、抗苯酚抑制作用进行了实验研究,结果表明,金钗石斛低聚糖在促进乳杆菌生长、降低高温对于乳杆菌的伤害和苯酚对于乳杆菌的伤害方面都有明显效果。
关键词:  金钗石斛  低聚糖  纯化  乳杆菌  抗应激能力
DOI:10.13610/j.cnki.1672-352x.20171214.025
基金项目:中央高校基本科研业务费专项资金项目(JUSRP51501)和金钗石斛资源精深加工系列产品的研究与开发(150035)共同资助。
Isolation of oligosaccharide from Dendrobium nobile and it effect on the anti-stress ability of Lactobacilli
QU Ting,MA Chaoyang,WANG Hongxin
(School of Food Science and Technology , Jiangnan University , Wuxi 214122; National Engineering Research Center for Functional Food, Wuxi 214122)
Abstract:
Dendrobium Nobile oligosaccharide was extracted in water and purified by a three-step process: precipitation of protein and polysaccharides by anhydrous ethanol, decolorization after precipitation with macroporous resin and final purification through Sephadex G-25 gel chromatography. As a result, a resultant oligosaccharide compound was obtained, and its effect on growth curve, heat resistance and anti-phenol inhibition of Lactobacilli in a stress environment was further studied. The results showed that the oligosaccharide significantly promoted the growth of Lactobacilli, and reduced the damage caused by high temperature and phenol.
Key words:  Dendrobium nobile  oligosaccharide  isolation  Lactobacilli  anti-stress ability

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