碳氮源对植物乳杆菌L69发酵羊奶产ACE抑制肽的影响  

Effect of carbon and nitrogen sources on production of ACE inhibitory peptides fermented by Lactobacillus Plantarum L69 from goat milk

作　　者：陈合[1] 张秋红[1] 田悦[1] 王娟[1] 舒国伟[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《陕西科技大学学报（自然科学版）》2013年第6期105-108,123,共5页Journal of Shaanxi University of Science & Technology

基　　金：陕西省教育厅自然科学专项项目(12JK0812);西安市未央区科技计划项目(201208)

摘　　要：通过单因素试验,研究了在羊乳中添加酪蛋白、乳糖、葡萄糖和大豆蛋白胨等物质对Lactobacillus Plantarum L69发酵羊奶过程中的酸度、pH、活菌数及产ACE抑制肽的影响,确定了4种物质的最适添加量.结果表明,酪蛋白、乳糖、葡萄糖和大豆蛋白胨的添加量分别为0.2%、0.7%、0.9%、0.5%时,发酵乳中ACE抑制肽的抑制率分别达74.5%、76.36%、89.12%、88.70%;酸度和pH是呈负相关性,而活菌数和ACE抑制率没有相关性.The effect of casein, lactose, glucose, soy peptone on acidity, pH, viable counts and the ACE inhibition rate of goat yogurt fermented by Lactobacillus PZantarurn were stud- ied through single factor test. And then the optimum fermentation conditions of Lactobacil- lus Plantarurn were determined. The results showed that the inhibition rate of ACE inhibito- ry peptides in fermented milk were up to the maximum 74.5%.76.36% .89.12% .88.70%, respectively,while the mass fraction of casein, lactose, glucose, soy peptone were 0. 2%, 0.7%,0. 9%, 0. 5%, respectively. Acidity and pH were negatively correlated, while the number of viable cells and ACE inhibition rate had no correlation.

关 键 词：植物乳杆菌 ACE抑制肽 羊奶 碳源 氮源 

分 类 号：TS201.1[轻工技术与工程—食品科学]