Poglavje 5 Spremembe V Encim Aktivnost Med Encimom Fermentacija Ⅱ

5.2 Rezultati in Analiza

5.2.1 superoksid dismutaza (SOD)

Začetek začetek fermentacija, the superoksid dismutaza (SOD) aktivnost jabolko encim je bilo izmerjeno vsakih 15 dni% 2c in dejavnost sprememba krivulja superoksid dismutaza (SOD) na različno fermentacija čas obdobja je bilo pridobljeno% 2c kot prikazano v slika 5.1.

Slika 5.1 krivulja aktivnosti superoksid dismutaza (SOD)

Kot je prikazano v sliki 5.1, aktivnost SOD encima prvič se je povečala in nato zmanjšala z podaljšanjem fermentacijo časom. In encima aktivnost eksperimentalne skupine je bila nižja kot ti ti kontrolna skupina. To je lahko to ti sevi tekmovali sem fermentacijo okoljem in snovi med fermentacijo procesom, ki zmanjšali aktivnost SOD encima medtem ko so povečali aktivnost nekateri encimi. Primerjano z dodatkom sevov % 2c aktivnost SO encima zmanjšalo za 22,39 % 25 na 90. dan fermentacije.

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5.2.2 Amilaza

From the beginning of fermentation, the amylase activity of apple enzyme was measured every 15 days, and the activity change curve of amylase in different fermentation time periods was obtained, as shown in Figure 5.2.

 

As shown in Figure 5.2, the amylase activity of the control group increased within the first 45 days of fermentation, and decreased after 45 days. On the 45th day of fermentation, the amylase activity reached the maximum, which was 45U/mL; the amylase in the experimental group showed an upward trend from the beginning of fermentation to the 60th day, and decreased after 60 days. On the 60th day of fermentation, the enzyme activity reached the maximum, which was 76U/mL. Amylase was produced during the fermentation of the strains in the experimental group, and the activity of this amylase could be reflected, and the activity of amylase would not be reduced due to other reasons. Compared with the strains without the addition of strains, the amylase activity increased by 50% on the 90th day of fermentation.

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5.2.3 Lipaza

Od začetka fermentacije% 2c lipaze aktivnost jabolka encima je bilo izmerjeno vsakih 15 dni% 2c in aktivnost sprememba krivulja lipaza v različna fermentacija čas obdobja je bilo pridobljeno% 2c kot je prikazano v Sl. 5.3.

Sl.5.3 krivulja dejavnosti lipaza

 

Kot je prikazano v Fig. 5.3, tam je a ogromna razlika v aktivnosti lipaza med eksperimentalno skupino in kontrolno skupino. V kontrolni skupini, lipaza aktivnost povečana znatno za prvi 30 dni, in natokrat postopoma zmanjšana v naslednje 45 dni; lipaza aktivnost eksperimentalna skupina prikazana an navzgor trend z 45 dni, je bila nestabilna med 45 dni in 75 dni, in pokazal a pomembno navzdol trend po 75 dneh. Vsebnost eksperimentalne skupine je bila visoka od 45 dni do 75 dni, medtem ko se je kontrolna skupina zmanjšala znatno med tem tem obdobjem, in zmožnost izgorevanje maščob sposobnost postopoma oslabljena. Funkcionalne značilnosti encim so različni v različnih časovnih obdobjih. Primerjano z primerom brez dodajanjem bakterija, lipaza aktivnost primer z dodanimi bakterijami zmanjšano za 69.49% 25 na 90. dan fermentacije.

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5.2.4 Proteaza

(1) The standard curve of tyrosine is shown in Fig. 5.4.

Kot je prikazano v Fig. 5.4, enačba standard krivulja tirozin je y=0.0105x-0.0059, R2=0.9963, kje y je absorbanca in x je vzorec koncentracija.
(2) Determination of the protease activity of apple enzyme at different fermentation time periods Starting from the early stage of fermentation, the protease activity of apple enzyme was measured every 15 days to obtain the activity change curve of protease at different fermentation time periods, as shown in Fig. 5.5.

Sl.5.5 The krivulja aktivnosti proteaze

Kot je prikazano v sliki 5,5 % 2c aktivnost proteaze se spreminja zelo med celotno fermentacijo procesom. najvišja proteaza aktivnost of the experimental group is on the 45th day, with an enzyme activity of 890U/mL. The amylase activity of the control group is the highest on the 15th day of fermentation, with a maximum of 655U/mL. Monitoring the entire fermentation process can provide a reference for the functional characteristics of the enzyme. Compared with the fermentation without adding bacteria, the protease activity increased by 85.71% on the 90th day of fermentation.

 

5.2.5 Celulaza

(1) standardna krivulja glukoze je prikazana v slika 5.6.

Slika 5.6 standardna krivulja glukoze

Kot je prikazano v sl. 5.6, enačba standard krivulja glukoza je y=1.1068x-0.0224, R2=0.9987, y predstavlja absorpcija, in x predstavlja koncentracija glukoza raztopina.
(2) Začetek od zgodnje faze fermentacije% 2c celulaza aktivnost jabolko encim je bilo izmerjeno vsakih 15 dni% 2c in krivulja celulaze aktivnost pri različni fermentaciji čas obdobja je bilo pridobljeno% 2c kot prikazano v sliki 5.7.

Sl.5.7 krivulja aktivnosti celulaza

Kot je prikazano v Fig. 5.7, celulaza aktivnost eksperimentalna skupina je bila vedno višja kot ti kontrolna skupina med fermentacija proces. celulaza aktivnost eksperimentalna skupina dosežena maksimum 30. dan fermentacije, z a maksimum 63.7U/mL; celulaza aktivnost kontrolna skupina dosežena maksimum 45. dan fermentacije, z a maksimum 47.9U/mL. Primerjava z fermentacijo brez bakterijskih sevov% 2c celulaza aktivnost povečana za 54,19 % 25 na 90. dan fermentacije.

 

 

5.3 Povzetek to poglavje

This chapter takes apple enzyme as an example to study the changing trends of enzyme activity in the experimental group and the control group during the fermentation process. Experimental results show that there is a great difference in the activity of microbial enzymes between artificial inoculation of strains and natural fermentation. SOD enzyme activity showed a trend of first increasing and then decreasing with the prolongation of fermentation time, and the enzyme activity of the experimental group was lower than that of the control group. The amylase activity increased in the first 45 days of fermentation in the control group and decreased after 45 days; in the first 60 days of the experimental group, it showed an upward trend and decreased after 60 days. On the 60th day of fermentation, the enzyme activity reached its maximum, with a maximum of 76U/mL. There is a significant difference in the activity of lipase between the experimental group and the control group. The lipase content of the experimental group is higher from 45 days to 75 days, while the control group decreases significantly during this period. Ability gradually diminishes. The activity of protease varied greatly throughout the fermentation process. The highest protease activity in the experimental group was on day 45, with an enzyme activity of 890U/mL. The control group reached the maximum value of 655U/mL on the 15th day of fermentation. The cellulase activity of the experimental group was always higher than that of the control group during the fermentation process, and reached the maximum value between the 30th and 60th days of fermentation.

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Compared with those without added strains, on the 90th day of fermentation, SOD enzyme activity decreased by 22.39%, amylase activity increased by 50%, lipase activity decreased by 69.49%, protease activity increased by 85.71%, and cellulose Enzyme activity increased by 54.19%.
Skozi relevanten encim aktivnost odkrivanje eksperimentalne skupine in kontrolne skupine% 2c je bilo ugotovljeno , da z razširitvijo fermentacijo časom , spremembe v encimu aktivnost niso pokazali a enojno naraščajoč vzorec % 2c vendar povečali in zmanjšali. Zato so 2c encimi niso kot ljudje pogosto rečejo % 2c dlje boljše % 2c bi morali piti njih ob pravem času.