液态发酵法制备菜籽ACE抑制肽菌种的筛选  

Screening of an Optimal Strain for Producing Rapeseed-originated Angiotensin I-converting Enzyme Inhibitory Peptides by Liquid-state Fermentation

作　　者：鞠兴荣[1] 金晶[1] 袁建[1] 王立峰[1,2] 何荣[1,2] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品科学》2010年第19期212-215,共4页Food Science

基　　金：国家农业成果转化资金项目(2009C10045);国家“863”计划项目(2007AA10Z331);江苏省教育厅自然科学研究项目(08KJB55004)

摘　　要：采用枯草芽孢杆菌、地衣芽孢杆菌、黑曲霉、白地霉、产朊假丝酵母、宇佐美曲霉、雅致放射毛霉对菜籽粕进行液态发酵,以氮溶解指数、SN-TCA、氨基酸态氮、肽得率和ACE抑制活性为评价指标,对液态发酵生产菜籽ACE抑制肽的菌种进行筛选。结果表明:在上述菌种中枯草芽孢杆菌液态发酵所得肽得率最高,并且具有最高的ACE抑制活性,菌种优势明显,是液态发酵菜籽粕生产ACE抑制肽的优势菌种。In order to search for an optimal stain for the production of angiotensin I-converting enzyme （ACE） inhibitory peptides from rapeseed meal by liquid-state fermentation,seven common microorganisms including Bacillus subtilis,Bacillus licheniformis,Aspergillus niger,Geotrichum candidum,Candida utilis,Actinomucor elegans and Aspergillus oryzae as a starter for rapeseed meal fermentation were compared for their differences in five fermentation parameters,namely peptide yield,nitrogen solubility index （NSI）,amino nitrogen yield,soluble nitrogen in aqueous trichloroacetic acid （SN-TCA） content and ACE inhibition activity. Among the above microorganisms,Bacillus subtilis was found to give both the highest peptide yield and ACE inhibition activity and grow dominantly,thereby being a superior strain for the production of ACE inhibitory peptides from rapeseed meal by liquid-state fermentation.

关 键 词：菜籽肽 液态发酵 菌种筛选 ACE抑制肽 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]