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《Journal of Beijing University of Agriculture》 2018-03
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Optimization of buckwheat fermentation by lipase activity

WANG Shan;YANG Tianyu;ZHU Jiali;MA Tingjun;Food Science and Engineering College,Beijing University of Agriculture;  
【Objective】To obtain the optimization conditions of buckwheat fermentation indicated with lipase activity.【Methods】The single factor experiment and response surface method were employed based on three factors,inoculation amount,culture medium and fermentation temperature.【Results】The results showed that the added amount of YD1 yeast at 5%,brown sugar at 1∶3 and fermentation temperature at 35℃,gave the highest activity of lipase of 269.939 U/L.The free-radical scavenging activities of the fermentation product on DPPH were 75.56%±0.84%,or 67.49%±0.73% on ABTS.【Conclusion】The buckwheat fermentation were affected by the culture medium and fermentation temperature significantly.
【Fund】: 公益性行业(农业)科研专项(201403063);; 2018年内涵发展定额项目-研究生教育改革与发展项目-科研创新项目;; 2018年大学生科研训练项目;; 2018年学位与研究生教育改革与发展项目
【CateGory Index】: TS210.4
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