黑曲霉固态发酵制备花生蛋白肽及抗氧化活性研究  

Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by Aspergillus niger solid state fermentation method

作　　者：明强强[1,2] 于丽娜[2] 杨庆利[2] 杨伟强[2] 孙杰[2] 朱凤[2] 毕洁[2] 张初署[2] 

机构地区：[1]山东师范大学生命科学学院,济南250100 [2]山东省花生研究所,青岛266100

出　　处：《食品科技》2014年第2期17-22,共6页Food Science and Technology

基　　金：青岛市民生科技计划项目(13-1-3-71-nsh);国家科技支撑计划项目(2012BAK17B13);国家自然科学基金项目(31100205)

摘　　要：研究黑曲霉固态发酵制备花生蛋白肽,为进一步研究发酵花生粕的深加工产品提供理论基础。运用单因素和正交试验方法对固态发酵制备花生蛋白肽工艺条件进行优化,其最佳制备工艺条件为:营养盐溶液添加量15 mL,黑曲霉液添加量1 mL,30℃下发酵36 h。此工艺下制备的花生蛋白肽的可溶性氮浓度达到38.74 mg/mL,发酵液对1,1-二苯基苦基苯肼(DPPH)自由基清除率为81.22%,羟自由基清除率为84.88%。分子量小于5 ku的花生蛋白肽具有较高的抗氧化活性。The objective of this work is to study on the preparation of peanut protein peptide by Aspergillus niger solid state fermentation method and to provide a theoretical basis for further investigating deep processing products of fermentation peanut meal. The technological conditions were optimized by single factor and orthogonal experiments. Results indicated that the soluble nitrogen concentration of peanut protein peptide could reach 38.74 mg/mL, 1,1-diphenyl-2-picryl-hydrazyl（DPPH） and hydroxyl free radicals scavenging activities of fermentation broth were 81.22% and 84.88%, respectively, under the following optimum conditions： addition of nutrient salt solution of 15 mL, Aspergillus niger liquid of 1 mL, reaction temperature of 30 ℃, and fermentation time of 36 h. Peanut protein peptide molecular weight less than 5 ku had higher antioxidant activities.

关 键 词：黑曲霉 固态发酵 花生蛋白肽 抗氧化活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]