微生物发酵法制备大豆ACE抑制肽菌种的筛选  

Screening of Optimal Strain for Microbial Preparation of ACE Inhibitory Peptides from Soybean Protein Isolate

作　　者：李响[1] 刘畅[1] 吴非[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2013年第1期185-188,共4页Food Science

基　　金：黑龙江省自然科学基金项目(C200942)

摘　　要：以大豆分离蛋白为底物,以血管紧张素转化酶(ACE)抑制率和肽含量为检测指标,选择5株乳酸菌、3株霉菌和1株枯草芽孢杆菌为出发菌种,通过微生物发酵筛选出具有高ACE抑制活性的发酵菌株。结果表明:乳酸菌中具有强ACE抑制活性的菌株为保加利亚乳杆菌,ACE抑制率和肽含量分别为57.93%和3.27mg/mL;霉菌中具有强ACE抑制活性的菌株为米曲霉,ACE抑制率和肽含量分别为41.23%和2.17mg/mL;枯草芽孢杆菌ACE抑制率和肽含量分别为45.02%和2.25mg/mL。综合比较9种菌株的发酵特性,选用保加利亚乳杆菌作为制备大豆抗高血压活性肽优良菌株。To screen the optimal strain for microbial preparation of ACE inhibitory peptides from soybean protein isolate （SPI）, the effects of different strains including 5 Lactobacillus strains, 3 mould strains and 1 Bacillus subtilis strain on ACE inhibitory rate and peptide concentration were investigated. Lactobacillus bulgaricus was found to be the best of five 5 Lactobacillus strains for the preparation of ACE inhibitory peptides from SPI, providing an ACE inhibitory rate of 57.93% and a peptide concentration of 3.27 mg/mL. A. oryzae was the best mould, providing an ACE inhibitory rate of 41.23% and a peptide concentration of 2.17 mg/mL. Bacillus subtilis fermented SPI showed an ACE inhibitory rate of 45.02% and a peptide concentration of 2.25 mg/mL. Comparing the fermentation characteristics of 9 strains, Lactobacillus bulgaricus was an excellent strain for the preparation of ACE inhibitory peptides from SPI.

关 键 词：微生物发酵 ACE抑制肽 大豆蛋白 ACE抑制活性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]