酶解牦牛血发酵液制备抗氧化肽工艺优化  

Optimization of Hydrolysis Conditions for Production of Antioxidant Peptides From Yak Blood Fermented by Bacillus subtilis

作　　者：杜昕[1] 李诚[1] 肖岚[1,2] 胡迤潇 徐怡[1] 涂静馨 范尹译 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川旅游学院食品科学系,四川成都610100

出　　处：《核农学报》2017年第2期325-333,共9页Journal of Nuclear Agricultural Sciences

基　　金：四川省教育厅重点项目(15ZA0316);四川省大学生创新创业项目训练计划(201511552026)

摘　　要：为进一步提高牦牛血枯草芽胞杆菌发酵液多肽含量,对牦牛血发酵液进行酶解,以酶解液的·OH清除率、多肽含量为主要指标,筛选酶解发酵液的最适蛋白酶,通过单因素和响应面试验优化酶解工艺,并对比菌酶联合制备产物与发酵液体外抗氧化活性。结果表明,碱性蛋白酶酶解发酵液最佳条件为:酶解时间3 h、p H值9.5、酶解温度60℃和酶底比190 U·g-1,此条件下制备得到酶解液多肽含量为5.52mg·mL^(-1),较发酵液提高2.39倍。菌酶联合制备产物对·O2-及脂质过氧化的IC50分别为6.22、4.87mg·mL^(-1),发酵法制备产物对·O2-及脂质过氧化的IC50分别为8.42、11.71 mg·mL^(-1),且菌酶联合制备产物的还原力优于发酵制备产物。因此,菌酶联合制备牦牛血抗氧化肽法优于传统单一发酵法。本研究结果对提高牦牛血抗氧化肽得率,增加牦牛产品附加值具有重要的意义。In order to increase the peptides yield of Yak blood fermented by Bacillus subtilis, broth was hydrolyzed with protease. The ~ OH scavenging race and the yield of peptide were used as main indexes to select suitable protease. The enzymatic hydrolysis conditions were optimized by single factor test and response surface analysis. The results showed that the optimum conditions for alkaline protease were as follow： hydrolysis for 3 h, 190 U. g-1 of enzyme/substrate ratio, pH 9. 5, 60 ℃. Under such conditions, the yield of peptides was 5.52 mg·mL-1, which was 2.39 times higher than that prepared by fermentation only. The in vitro antioxidant activities of peptides prepared by different methods were compared. Results showed that the IC50 for 02- and lipid peroxidation of peptides prepared by the combination of bacteria and enzyme were 6.22 mg·mL-1and 4. 87 mg·mL-1 , respectively. The IC50 for Oz - and lipid peroxidation of peptides prepared by single fermentation were 8.42mg·mL-1 and 11, 71 mg·mL-1. And the reducing power of peptides prepared by the combination of bacteria and enzyme was also better than peptides prepared by single fermentation. Therefore, the combination of bacteria and enzyme for producing antioxidant peptides is an effective approach, which will be significant to improve the yield of Yak blood antioxidant peptides and increase the added value of Yak blood.

关 键 词：牦牛血 菌酶联合 抗氧化性 响应面法 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]