响应面优化枯草芽孢杆菌发酵豆粕制备ACE抑制肽条件  

Optimization of fermentation conditions for preparation of ACE inhibitory peptides from soybean meal by Bacillus subtilis using response surface methodology

作　　者：李景[1] 陈定刚 马龙 LI Jing;CHEN Dinggang;MA Long(Department of Biological and Food Engineering, Tianshi College, Tianjin 301700, China;Sinarmas Natural Resources Foodstuff Technology（Tianjin） Co. , Ltd. , Tianjin 300452, China;Jingliang（Tianjin） Grain and Oil Industry Co., Ltd., Tianjin 300452, China)

机构地区：[1]天津天狮学院生物与食品工程学院,天津301700 [2]金天源食品科技(天津)有限公司,天津300452 [3]京粮(天津)粮油工业有限公司,天津300452

出　　处：《中国油脂》2018年第6期31-35,共5页China Oils and Fats

摘　　要：以豆粕为原料,对枯草芽孢杆菌发酵制备血管紧张素转化酶(Angiotensin I-converting enzyme,ACE)抑制肽发酵条件进行研究。以多肽得率和ACE抑制率为指标,通过单因素试验研究起始物料含水率、接种量、发酵温度、发酵时间对枯草芽孢杆菌发酵豆粕制备ACE抑制肽的影响,通过响应面试验对发酵条件进行优化。结果表明:最佳发酵条件为起始物料含水率59.5%,接种量4.7%,发酵温度38℃,发酵时间48 h。在此条件下,ACE抑制率达到61.43%。The fermentation conditions for preparation of Angiotensin I - converting enzyme （ACE） inhib- itory peptides from soybean meal by Bacillus subtilis were studied. The effects of initial material water content, inoculation amount, fermentation temperature and fermentation time on the preparation of ACE from soybean meal were studied by single factor experiment with peptide yield and ACE inhibition rate as evaluation indexes. The fermentation conditions were optimized by response surface methodology. The resuits showed that the optimal fermentation conditions were obtained as follows： initial material water content 59.5%, inoculation amount 4.7%, fermentation temperature 38 ℃ and fermentation time 48 h. Under these conditions, the ACE inhibition rate reached 61.43%.

关 键 词：枯草芽孢杆菌 ACE抑制肽 豆粕 响应面 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.3[轻工技术与工程—食品科学与工程]