固态发酵核桃粕制备活性肽及其抗氧化活性的研究  

Study on bioactive peptide preparation from walnut meal by solid-state fermentation and its anti-oxidative activity

作　　者：武万兴[1] 陈朝银[1] 赵声兰[2] 葛锋[1] 刘迪秋[1] 刘彬球[1] 张天财[1] 

机构地区：[1]昆明理工大学,云南昆明650500 [2]云南中医学院,云南昆明650500

出　　处：《食品工业科技》2013年第16期266-271,共6页Science and Technology of Food Industry

基　　金：科技部支撑计划项目(20112011BAD46B03);云南省科技计划项目(KKSF201026002;2009EB081;2011AB006)

摘　　要：为高效利用核桃粕,本研究以核桃粕为原料,采用黑曲霉固态发酵制备活性肽。考察接种量、发酵时间、发酵温度和培养基含水比例对多肽得率的影响,通过响应面实验确定最优发酵工艺条件为:接种量5.5%,发酵温度33.50℃,培养基含水比例1.00mL/g,发酵时间84h。经验证实验可知,在最优发酵条件下核桃活性肽得率可达35.68%,比优化前提高了26.7%。该活性肽具有较强的体外抗氧化活性,DPPH自由基、羟基自由基和超氧阴离子自由基清除率的IC50分别为0.15、1.75、2.4mg/mL。由此得出核桃粕是一种良好的活性肽生产原料,且该活性肽是理想的天然抗氧化产品。In order to take full advantage of walnut meal,the solid-state fermentation of walnut meal （WM） by Aspergillus niger was studied to evaluate the influence of inoculation quantity,temperature,water content of WM and time on the yield of bioactive peptide. Optimal solid state fermentation conditions obtained from response surface methodology were inoculated with 5.5% of Aspergillus niger,fermented at 33.50℃ for 84h and water content of WM 1.00mL/g. Under optimal conditions,the yield of peptide could reach 35.68% ,which increased 26.7% over pre-optimization. The results also showed that the bioactive peptide had strong scavenging capabilities on DPPH,hydroxyl and superoxide anion free radicals with IC 50 values of 0.15,1.75 and 2.4mg/mL. It was concluded that walnut meal is a good source for producing anti-oxidative peptide and the peptide is an ideally natural antioxidant.

关 键 词：核桃粕 固态发酵 发酵条件优化 抗氧化活性 

分 类 号：TS255.6[轻工技术与工程—农产品加工及贮藏工程]