乳清蛋白源抗真菌多肽的制备工艺优化  

Production optimization of antifungal peptides derived from whey protein

作　　者：谢雨佳 彭小杰 李明逸 李政 王娟 肖珊珊 张少辉[1,2] XIE Yujia;PENG Xiaojie;LI Mingyi;LI Zheng;WANG Juan;XIAO Shanshan;ZHANG Shaohui(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Zhejiang Go Peptides Life Science and Healthcare Co.Ltd.,Wenzhou 325800,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]浙江辉肽生命健康科技有限公司,浙江温州325800

出　　处：《中国乳品工业》2024年第6期59-64,共6页China Dairy Industry

摘　　要：文章研究利用副干酪乳杆菌与费氏丙酸杆菌协同发酵乳清蛋白,进行正交实验设计,以酸度、多肽含量和抑菌率为指标,进一步优化乳清蛋白源抗真菌多肽的工艺条件。结果表明,乳清蛋白源抗真菌多肽的最佳生产条件为,菌株接种量为0.052 g/L,发酵温度为37℃,培养基中乳糖取代量为40%(m/m)。在此条件下进行协同发酵,获得的多肽对黑曲霉生长的72 h抑菌率达到80.37%±6.75%。The research aims to use Lactobacillus paracasei and Propionibacterium freudenii to synergistically ferment whey protein with the orthogonal experimental design.Acidity,peptide content and bacteriostatic rate are set as indicators to further optimize the production conditions of whey protein peptides.The results showed that the optimal production conditions for whey protein-derived antifungal peptides were as follows:the inoculum amount of the strain was 0.052 g/L,the fermentation temperature was 37℃,and the lactose replacement amount in the medium was 40%(m/m).Synergistic fermentation was carried out under the optimal condition,and the 72 h antifungal rate of the obtained peptides against the growth of Aspergillus niger could reach 80.37%±6.75%.

关 键 词：乳清蛋白 抗真菌 生物活性肽 协同发酵 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]