枯草芽孢杆菌发酵芝麻香白酒酒醅制备抗氧化活性肽  

Antioxidant peptide production from solid state fermentation of Baijiu Fermenting Grains by Bacillus subtilis

作　　者：姬中伟 陈翔[2] 孔小勇[2] 周新虎[2] 毛健 JI Zhong-wei;CHEN Xiang;KONG Xiao-yong;ZHOU Xin-hu;MAO Jian(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;Jiangsu Yanghe Distillery Co.Ltd,Suqian 223800,China)

机构地区：[1]江南大学,粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《食品与发酵工业》2018年第10期45-50,共6页Food and Fermentation Industries

摘　　要：利用产酸性蛋白酶的枯草芽孢杆菌对洋河酒厂的芝麻香型酒醅进行固态发酵,使蛋白大分子转化成小分子肽。在发酵温度、发酵时间和含水量条件的单因素试验基础上,利用响应面方法优化固态发酵条件以生产小分子肽的含量,同时考察了提取得到的酒醅肽的分子质量、氨基酸组成和抗氧化活性。经响应面优化后,最优发酵条件为:发酵温度30℃、发酵时间47 h、含水量1. 2 mL/g,在此条件下提取液中小分子肽的含量为7. 04mg/mL,并多为分子质量低于2 000 Da的肽。所制备的小分子肽具有较好的抗氧化活性,在0. 4 mg/mL质量浓度下对DPPH和ABTS自由基清除率分别达到85. 5%和66. 24%。初步建立了一种基于白酒酒醅固态发酵的方法,分解酒醅中的蛋白制备抗氧化活性小分子肽,为降低产品中的高级醇,提高产品品质提供了一种参考。Baijiu Fermenting Grains(BFG)is a main intermediate product during Baijiu distillation process.Zhimaxiang Baijiu Fermenting Grains contains high level of protein which could result in high content of higher alcohols in the final product.A Bacillus subtilis producing acid protease was used in solid state fermentation of BFG,which was supplied by Jiangsu Yanghe Distillery Co.Ltd.Effects of fermentation temperature,fermentation time and water content in solid state fermentation were analyzed by single factor test,and BFG peptides production was further enhanced by response surface methodology(RSM).Moreover,the obtained BFG peptides were analyzed to determine its molecular weight,amino acid composition and anti-oxidant activity.Results showed that the optimized fermentation conditions were as follows:fermentation temperature of 30℃,fermentation time of 47 h and water content of 1.2 mL/g.In this optimized condition,the highest BFG peptides production reached 7.04 mg/mL,and the molecular weights of over 50%peptides were lower than 2000 Da.Scavenging activities of DPPH and ABTS radical at BFG peptides concentration of 0.4 mg/mL were 85.5%and 66.2%,respectively.Our study established a method of reducing protein content of BFG and producing antioxidant peptide by BFG solid state fermentation,which could be used to lower the higher alcohols content in future.

关 键 词：白酒酒醅 枯草芽孢杆菌 固态发酵 小分子肽 抗氧化活性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]