酵母固态发酵制备花生蛋白肽及抗氧化活性研究  

Preparation of Peanut(Arachin conarachin L.) Protein Peptides by Barm Solid Fermentation and Study of Its Antioxidant Activities

作　　者：明强强[1,2] 于丽娜[2] 张伟[3] 孙杰[2] 朱凤[2] 毕洁[2] 张初署[2] 杨庆利[2] 

机构地区：[1]山东师范大学生命科学学院,山东济南250100 [2]山东省花生研究所,山东青岛266100 [3]山东省农业科学院,山东济南250100

出　　处：《酿酒科技》2014年第5期25-30,共6页Liquor-Making Science & Technology

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

摘　　要：研究啤酒酵母固态发酵制备花生蛋白肽,为进一步研究发酵花生粕产品提供理论基础。本研究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,啤酒酵母液添加量4 mL,30℃下发酵72 h。此工艺下制备的花生蛋白肽的可溶性氮浓度达到10.74 mg/mL,发酵液对1,1-二苯基苦基苯肼(DPPH)和羟自由基清除率分别为93.57%和98.40%。分子量小于5 kDa的花生蛋白肽具有较高的抗氧化活性。The preparation of peanut protein peptide by barm solid fermentation was studied to provide a theoretical base for further research on peanut meal fermenting products.In this study,the technical conditions were optimized by single factor test and orthogonal experiments as follows：the addition level of nutrient salt solution of 15 mL,the addition level ofbarm solution of 4 mL,and 72 h fermentation at 30 ℃.Under the above conditions,the soluble nitrogen concentration of peanut protein peptide could reach up to 10.74 mg/mL,and the scavenging rates of 1,1-diphenyl-2-picryl-hydrazyl （DPPH） and hydroxyl free radicals of fermenting broth were 93.57 ％ and 98.40 ％ respectively.In addition,peanut protein peptide with its molecular weight less than 5 kDa had higher antioxidant activities.

关 键 词：啤酒 啤酒酵母 固态发酵 花生蛋白肽 超滤 抗氧化活性 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]