麦糟蛋白肽发酵制备工艺优化及其生理活性评价  

Optimization of fermentation preparation process and physiological activity evaluation of spent grains protein peptide

作　　者：肖连冬[1] 于海彦 李慧星[1] XIAO Lian-dong;YU Hai-yan;LI Hui-xing(School of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473000,Henan,China)

机构地区：[1]南阳理工学院生物与化学工程学院,河南南阳473000

出　　处：《粮食与油脂》2023年第7期25-28,38,共5页Cereals & Oils

基　　金：河南省科技发展计划项目(1721021100223)。

摘　　要：以麦糟为原料,采用米曲霉固态发酵制备麦糟蛋白肽,通过单因素试验和正交试验优化蛋白肽制备工艺,并分析其体外抗氧化活性和降血糖活性。结果表明:麦糟蛋白肽最佳制备工艺为发酵时间120 h、发酵温度28℃、接种量1.2 mL、pH 6.6,在此条件下蛋白肽转化率为87.58%;抗氧化活性试验显示,麦糟蛋白肽对DPPH自由基、超氧阴离子自由基和羟基自由基有不同程度的清除作用,其中,对DPPH自由基清除能力最强;降血糖活性试验显示,麦糟蛋白肽对α-葡萄糖苷酶有明显抑制作用,在试验蛋白肽质量浓度范围内,最大抑制率达86.96%。Using spent grains as raw material,the protein peptide was prepared by solid-state fermentation of Aspergillus oryzae.The preparation process of protein peptides was optimized by single factor and orthogonal experiments,and their in vitro antioxidant activities and hypoglycemic activities were analyzed.The results showed that the optimal preparation process for spent grains protein peptide were as follows:fermentation time 120 h,fermentation temperature 28℃,inoculation amount 1.2 mL,and pH 6.6.Under these conditions,the protein peptide conversion rate was 87.58%.Antioxidant activity test showed that spent grains protein peptide had different degrees of scavenging effects on DPPH free radicals,superoxide anion free radicals and hydroxyl radicals,among which DPPH free radicals were the strongest.The hypoglycemic activity test showed that spent grains protein peptide had a significant inhibitory effect onα-glucosidase,with maximum inhibition rate of 86.96%within the experimental protein activity petide mass concentration range.

关 键 词：麦糟 发酵 米曲霉 蛋白肽 抗氧化活性 

分 类 号：TS201.1[轻工技术与工程—食品科学] TS261.9[轻工技术与工程—食品科学与工程]