枯草芽孢杆菌液态发酵菜籽粕制备抗氧化肽  

Preparation of Antioxidant Peptides by Bacillus Subtilis Liquid-state Fermentation from Rapeseed Meal

作　　者：何荣海[1,2,3] 刘磊[1,2,3] 蒋边 翟庆娇[1,2,3] 马海乐 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江苏省农产品物理加工重点实验室,江苏镇江212013 [3]江苏省农产品生物加工与分离工程技术研究中心,江苏镇江212013

出　　处：《中国食品学报》2013年第12期12-20,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家科技支撑计划项目(2013BAD10B03);江苏省农业科技支撑计划(BE2011401);江苏省自然科学基金项目(BK2012708);江苏省农产品物理加工重点实验室开放基金(JAPP2010-9);江苏高校优势学科建设工程资助项目

摘　　要：以枯草芽孢杆菌为试验菌株,菜籽粕为原料,采用液态发酵法制备菜籽抗氧化肽。以菜籽多肽得率和发酵液对DPPH·清除率为指标,做料液比、pH值、发酵温度、发酵时间和接种量单因素试验,然后对发酵温度、发酵时间和接种量3个因素做响应面优化试验。在料液比1∶15,pH 7.0和转速180 r/min条件下,该菌株的最佳发酵工艺条件是:温度36℃,时间33 h和接种量2 mL/100 mL。在此优化条件下菜籽多肽得率达20.19%,清除DPPHo自由基的IC50值为0.1605 mg/mL。Rapeseed meal was used to produce rapeseed antioxidant peptides with Bacillus subtilis liquid-state fermentation. Five factors, material/liquid ratio, initial pH, fermentation temperature, fermentation time and inoculation amounts were tested respectively with the two fermentation parameters as indexes namely rapeseed peptides yield and DPPH radical scavenging. Based on these single factor tests, fermentation temperature, fermentation time and inoculation amounts were analyzed by response surface analysis. The result showed that the Bacillus subtilis had higher rapeseed peptides yield. Under material/liquid ratio of 1：15, initial pH 7.0 and rotary speed was 180r/min, the optimal conditions are fermentation temperature 37 ℃, fermentation time 33 h and inoculation amounts 2 mL/100 mL. Under the above conditions, the rapeseed peptides rate reaches 20.18% and the half inhibition concentration for scavenging DPPH radical was 0.1605 mg/mL.

关 键 词：液态发酵 菜籽抗氧化肽 枯草芽孢杆菌 响应面分析 

分 类 号：TQ936.16[化学工程]