德氏乳杆菌QS701产ACE抑制肽发酵条件的优化  

Optimization of Fermentation Condition for Angiotensin Converting Enzyme Inhibitory Peptide from Lactobacillus delbrueckii QS701

作　　者：吴楠[1] 万月[1] 许伟瀚 双全[1] WU Nan;WAN Yue;XU Wei-han;SHUANG Quan(College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2018年第13期230-233,280,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31460443);内蒙古自治区科创引导项目(KCBJ2018011)

摘　　要：通过单因素和正交实实验对德氏乳杆菌QS701产ACE抑制肽的发酵条件进行优化,以期提高ACE抑制肽的产量,并对该菌株的生长特征进行探讨。结果显示,影响ACE抑制活性的发酵条件的顺序为:发酵时间>发酵温度>接种量,在此实验中,德氏乳杆菌QS701的最佳发酵条件为:接种量3%、温度43℃、发酵时间72 h,在此条件下ACE抑制率可达到81.58%,所以将此发酵条件应用于ACE抑制肽的制备中。Single-factor test and orthogonal experiment was used to optimize fermentation condition of the Lactobacillus delbrueckii Qs701 to prepare highly active angiotensin-I converting enzyme（ACE） inhibitory peptides.And the results showed the effect of these factors of angiotensin converting enzyme inhibitory active was the ratio of fermentation time 〉 fermentation temperature 〉 inoculum size.The optimum of fermentation conditions was inoculum size 3%, temperature 43 ℃, fermentation time 72 h,and the result of ACE inhibitory rate was 81.58%, so this fermentation condition used in to prepare highly active angiotcnsin-I converting enzyme（ACE） inhibitory peptides.

关 键 词：德氏乳杆菌QS701 ACE抑制肽 正交实验 发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学]