Food College, Northeast Agricultural University, Harbin 150030, P.R. China.
Food College, Northeast Agricultural University, Harbin 150030, P.R. China.
Int J Biol Macromol. 2024 Nov;281(Pt 2):136133. doi: 10.1016/j.ijbiomac.2024.136133. Epub 2024 Oct 9.
Flaxseed meal is a by-product of flaxseed oil extraction. In this research, lactic acid bacteria suitable for modification of flaxseed gum were screened based on cellulase activity and the extraction rate of flaxseed gum. The enzyme-weight method was employed to extract flaxseed gum (SDF). The influences of fermentation modification on the extraction yield, structure, function, and antioxidant activity of flaxseed gum was investigated. Based on the enzyme-producing activity and extraction rate, Lactobacillus plantarum (LP-3), Bacillus paracaetocasei (KLDS-82), and Lactobacillus acidophilus (LAC-11) were identified as the most suitable strains for modifying flaxseed gum. The results indicated that the extraction yield of flaxseed gum was 18.45 % ± 0.2 % after fermentation with KLDS-82, which was significantly higher than that of the unmodified group. After fermentation, the microstructure of flaxseed gum became looser and more porous. The characteristic absorption peak of polysaccharide was observed through scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD), and the crystallization area was reduced. Simultaneously, its swelling capacity, water-holding capacity, oil-holding capacity, and other physicochemical properties have also been enhanced. The glucose adsorption capacity, cholesterol adsorption capacity, sodium cholic acid adsorption capacity, cation exchange capacity, α-glucosidase inhibitory activity, and antioxidant properties of SDF modified by Bacillus paracaetocasei (F-SDF) were significantly higher than those of Lactobacillus acidophilus modified SDF (S-SDF), Lactobacillus plantarum modified SDF (Z-SDF), and unmodified SDF (U-SDF). In conclusion, the modification effect of KLDS-82 is the most remarkable. Therefore, it can be utilized as a functional raw material in food.
亚麻籽粉是亚麻籽油提取的副产物。本研究基于纤维素酶活性和亚麻籽胶提取率，筛选出适合改性亚麻籽胶的乳酸菌。采用酶重量法提取亚麻籽胶（SDF）。探讨了发酵改性对亚麻籽胶提取率、结构、功能和抗氧化活性的影响。基于产酶活性和提取率，鉴定出植物乳杆菌（LP-3）、解淀粉芽孢杆菌（KLDS-82）和嗜酸乳杆菌（LAC-11）是最适合改性亚麻籽胶的菌株。结果表明，KLDS-82 发酵后亚麻籽胶的提取率为 18.45%±0.2%，显著高于未改性组。发酵后，亚麻籽胶的微观结构变得更加疏松多孔。通过扫描电子显微镜（SEM）、傅里叶变换红外光谱（FT-IR）和 X 射线衍射（XRD）观察到多糖的特征吸收峰，结晶区减少。同时，其溶胀能力、持水能力、持油能力等物理化学性质也得到了增强。与嗜酸乳杆菌改性 SDF（S-SDF）、植物乳杆菌改性 SDF（Z-SDF）和未改性 SDF（U-SDF）相比，解淀粉芽孢杆菌改性 SDF（F-SDF）的葡萄糖吸附能力、胆固醇吸附能力、胆酸钠吸附能力、阳离子交换能力、α-葡萄糖苷酶抑制活性和抗氧化性能显著提高。总之，KLDS-82 的改性效果最为显著。因此，它可以作为一种功能性食品原料加以利用。
