食品科学 ›› 2010, Vol. 31 ›› Issue (23): 289-293.doi: 10.7506/spkx1002-6630-201023064

• 生物工程 • 上一篇    下一篇

黑曲霉发酵豆粕制备抗氧化肽研究

秦卫东,陈学红,马利华,吕 洁   

  1. 徐州工程学院食品工程学院
  • 收稿日期:2010-09-15 修回日期:2010-11-22 出版日期:2010-12-15 发布日期:2010-12-29
  • 通讯作者: 秦卫东 E-mail:wdqin@xzit.edu.cn
  • 基金资助:

    徐州市科技创新基金项目(XJ08057)

Preparation of Antioxidant Peptides from Soybean Meal by Aspergillus niger Fermentation

QIN Wei-dong,CHEN Xue-hong,MA Li-hua,LU Jie   

  1. School of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China
  • Received:2010-09-15 Revised:2010-11-22 Online:2010-12-15 Published:2010-12-29
  • Contact: Qin Wei-dong E-mail:wdqin@xzit.edu.cn

摘要:

研究黑曲霉发酵豆粕制备大豆多肽的工艺条件及多肽的抗氧化性能,并考察多肽的分子质量。结果表明:在接种量为2%、发酵液pH6.0、底物质量浓度9g/100mL、发酵时间34h 的条件下,所得发酵液中豆粕多肽的质量浓度最高,为3.38mg/mL。经凝胶层析分离后得到两个组分的大豆多肽(组分I 和组分II)。大豆多肽清除DPPH自由基和羟自由基活性及对脂质过氧化反应产物的抑制作用与其质量浓度均呈现良好的线性关系,且组分I 优于组分II。大豆多肽组分I 和组分II 的分子质量分别为675.58D 和1625.54D。

关键词: 大豆多肽, 黑曲霉, 发酵, 抗氧化

Abstract:

The optimal processing conditions and antioxidant activity of soybean peptides prepared by Aspergillus niger fermentation were investigated and the molecular weights of soybean peptides were determined. The highest concentration of soybean peptides in the fermentation broth, 3.38 mg/mL, was achieved under the optimal preparation conditions, which were the inoculation amount of 2%, fermentation pH of 6.0, substrate concentration of 9 g/100 mL and fermentation time of 34 h. Fractions I and II were obtained from the fermentation supernatant of soybean meal through Sephadex G-15 gel permeation chromatographic separation. Both of them exhibited DPPH and hydroxyl free radical scavenging activities and inhibitory effect on lipid peroxidation, which were all linearly dependent on concentration, and fraction I was superior to fraction II. Moreover, it was found that the molecular weights of fractions I and II were 675.58D and 1625.54 D, respectively.

Key words: soybean peptide, Aspergillus niger, fermentation, antioxidation

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