纳豆菌液态发酵蛤蜊制备ACE抑制肽的工艺研究  

Optimization for the Fermentation Process With Bacillus natto to Obtain ACE Inhibitory Peptides From Ruditapes philippinarum

作　　者：陈应运[1] 魏玉西[1] 苏东海[1] 陈婷婷[1] 

机构地区：[1]青岛大学生命科学学院,山东青岛266071

出　　处：《核农学报》2016年第11期2189-2195,共7页Journal of Nuclear Agricultural Sciences

基　　金：山东省自然科学基金项目(ZR2012DM014)

摘　　要：为了开发海洋水产源降血压多肽,以蛤蜊为原料,利用纳豆菌液态发酵法制备血管紧张素转化酶(ACE)抑制肽,并以ACE抑制率和总肽含量为控制指标,在单因素试验基础上,采用五因素三水平正交试验优化发酵工艺。结果表明,最佳发酵条件为:发酵温度45℃,发酵时间24h,接种量5%,料液比1∶25,蔗糖添加量10%。在此发酵条件下,发酵产物对ACE抑制率达80.49%,总肽含量达11.53mg·m L-1。本研究结果为蛤蜊的高值化利用提供了科学依据。In order to develop antihypertensive peptides from marine foods,angiotensin converting enzyme（ ACE）inhibitory peptides from Ruditapes philippinarum were prepared by liquid fermentation technology with Bacillus natto.Based on single factor experiments,the fermentation conditions of ACE inhibitory peptides from Ruditapes philippinarum were optimized by orthogonal experiments design of five-factor and three-level with ACE inhibitory rate and the amount of total peptides as evaluation indicators. The optimal fermentation conditions were as follows： 24 h for fermentation time,45℃ for fermentation temperature,5% for inoculum concentration,1∶ 25 for the ratio of solid-to-water（ w： v） and 10%for the additive amount of sugar. Under this fermentation conditions,ACE inhibitory rate was 80. 49% and the amount of total peptides was 11. 53mg·m L- 1. The results of this research provided a certain scientific basis for the high-valued utilization of clams.

关 键 词：蛤蜊 纳豆菌 液态发酵 ACE抑制肽 

分 类 号：TQ464.7[化学工程—制药化工]