粗壮脉纹孢菌固态发酵豆渣产抗氧化多肽研究  

Study on antioxidant peptides from bean dregs fermented by solid Neurospora crassa

作　　者：魏长浩 邓泽元[1] 范亚苇[1] 邹新华 李静[1] 李红艳[1] WEI Chang-hao;DENG Ze-yuan;FAN Ya-wei;ZOU Xin-hua;LI Jing;LI Hong-yan(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang,Jiangxi 330047,China;Boen Biotechnology Co.,Ltd.,Ganzhou,Jiangxi 341000,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]播恩生物技术股份有限公司,江西赣州341000

出　　处：《食品与机械》2020年第5期20-24,共5页Food and Machinery

基　　金：食品科学与技术国家重点实验室(南昌大学)目标导向课题项目(编号:SKLF-ZZA-201610,SKLF-ZZA-201910);赣州市重点研发项目(编号:赣市财教字[2017]8号)。

摘　　要：以粗壮脉纹孢菌(Neurospora crassa)为试验菌株,豆渣为发酵底物,在最适产蛋白酶条件下进行发酵,并对不同发酵时间的豆渣多肽、总酚、总黄酮含量以及抗氧化能力进行研究。结果表明,豆渣中的多肽、总酚和总黄酮含量随发酵时间的延长而增加,且抗氧化能力逐渐升高。当发酵时间为60 h时,总酚、总黄酮含量达最大,分别为(2.513±0.032),(0.787±0.052)mg/g;当发酵时间为84 h时,多肽含量、总抗氧化能力、超氧阴离子自由基清除率、DPPH自由基清除率均达最大,分别为(75.602±3.599)mg/g,(31.651±0.191)μmol/g,(35.537±1.408)%,(70.131±0.552)%,且豆渣的抗氧化能力与所产生的抗氧化多肽最为相关。Neurospora crassa was used to ferment the bean dreg,and the fermentation was operated under the optimal conditions for protease production.The peptide,total phenol,total flavonoid and the antioxidant capacity of soybean dregs at different fermentation time were measured.Experiments results showed that the contents of peptide,total phenol and total flavone of soybean dregs increased with the progress of fermentation,as well as the antioxidant capacity.The maximum contents of total phenol(2.513±0.032)mg/g and total flavone(0.787±0.052)mg/g were detected at 60 h after fermentation;after fermentation for 84 h,the peptide reached(75.602±3.599)mg/g,and the total antioxidant capacity reached(31.651±0.191)μmol/g.Moreover,the superoxide anion radical scavenging rate was found to reach(35.537±1.408)%,and that of DPPH reached(70.131±0.552)%.

关 键 词：粗壮脉纹孢菌 抗氧化多肽 总酚 总黄酮 

分 类 号：TQ936.16[化学工程]