液态发酵制备花生抗氧化肽的优化研究  

Optimization of producing antioxidative peptide from peanut meal using liquid state fermentation

作　　者：柳杰[1] 张晖[1] 郭晓娜[1] 苗欣[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2011年第2期25-30,共6页China Oils and Fats

摘　　要：对液态发酵法制备花生抗氧化肽的菌种进行了筛选,并对发酵条件进行了优化。试验确定以枯草芽孢杆菌20029作为发酵菌种。通过单因素试验和响应面法优化试验获得液态发酵制备花生抗氧化肽的最佳工艺参数为:发酵温度30℃,pH为8,发酵时间49.5 h。在最佳条件下进行发酵试验,测得DPPH.清除率达到63.28%。The strain for producing antioxidative peptide from peanut meal using liquid state fermentation was screened, and the fermentation conditions were optimized. The optimal strain was Bacillus subtilis 20029, and the optimal fermentation conditions were obtained by response surface methodology as follows： temperature 30 ℃, pH 8, fermentation time 49.5 h. Under the optimal conditions, the DPPH · radical scavenging activity of the fermentation product reached 63.28%.

关 键 词：抗氧化肽 花生粕 液态发酵 响应面设计 

分 类 号：TQ936.16[化学工程]