微生物发酵法脱除柞蚕蛹蛋白臭味和制备抗氧化肽的工艺研究  

Technology of Removing the Odor of Silkworm Pupa Protein and Preparing Antioxidant Peptides by Microbial Fermentation

作　　者：宫田娇 付源[2] 李冰 周影 王乐天 张世宇 杨淑芳[1] GONG Tianjiao;FU Yuan;LI Bing;ZHOU Ying;WANG Letian;ZHANG Shiyu;YANG Shufang(Jilin Sericultural Scientific Research Institute,Jilin Jilin 132012,China;College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China;Dehui City Gardening Specialty Studio,Dehui Jilin 130300,China)

机构地区：[1]吉林省蚕业科学研究院,吉林吉林132012 [2]吉林农业大学食品科学与工程学院,吉林长春130118 [3]德惠市园艺特产工作室,吉林长春130300

出　　处：《北方蚕业》2021年第1期19-27,共9页North Sericulture

基　　金：吉林省公益性基本科研经费项目(吉财预【2020】0001号);现代农业产业技术体系建设专项(CARS-18)。

摘　　要：以感官评定值为脱臭指标,以DPPH自由基清除率为抗氧化肽指标,采用混合菌种发酵法,菌种组合(青春双歧杆菌∶嗜热链球菌)比例为1∶3,确定脱除柞蚕蛹蛋白臭味和制备抗氧化肽的工艺。并在单因素基础上,采用Design-Expert8.0软件,利用Box-Behnken设计实验,用响应面分析法优化各因素及其交互作用确定最佳工艺条件。结果表明:发酵温度为42℃、发酵时间为23 h、菌种接种量为4%、pH为6.8条件下,感官评定值为4.65,DPPH自由基清除率为93.78%。The technology of removing the odor of tassah pupa protein and preparing antioxidative peptide was determined by taking sensory evaluation value as the deodorization index,and the DPPH free radical clearing rate as the antioxidant peptide index.The mixed strain fermentation method was adopted,and the ratio of strain combination(Bifidobacterium adolescentis:Streptococcus thermophilus)was 1:3.On the basis of single factor,Design-Expert 8.0 software was used,and Box-Behnken was applied to design experiments,and the optimum technology condition was determined by response surface analysis and their interactions.The results showed that the fermentation temperature was 42°C,the fermentation time was 23h,the strain inoculation amount was 4%,and the pH was 6.8.Experiments conducted under these conditions showed that the sensory evaluation value was 4.65,and the DPPH free radicals clearance rate was 93.78%.

关 键 词：微生物发酵 柞蚕蛹蛋白 脱臭 抗氧化肽 响应面优化 

分 类 号：S885.1[农业科学—特种经济动物饲养]