液态发酵法制备菜籽ACE抑制肽菌种的筛选

doi:10.7506/spkx1002-6630-201019046

食品科学 ›› 2010, Vol. 31 ›› Issue (19): 212-215.doi: 10.7506/spkx1002-6630-201019046

液态发酵法制备菜籽ACE抑制肽菌种的筛选

鞠兴荣¹，金晶¹，袁建¹，王立峰^1,2，何荣^1,2

1.南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室
2.江南大学食品学院

收稿日期:2010-01-11 修回日期:2010-07-19 出版日期:2010-10-15 发布日期:2010-12-29
通讯作者: 鞠兴荣 E-mail:xingrongju@163.com
基金资助:
国家农业成果转化资金项目(2009C10045)；国家“863”计划项目(2007AA10Z331)；
江苏省教育厅自然科学研究项目(08KJB55004)

Screening of an Optimal Strain for Producing Rapeseed-originated Angiotensin I-converting Enzyme Inhibitory Peptides by Liquid-state Fermentation

JU Xing-rong1，JIN Jing1，YUAN Jian1，WANG Li-feng1,2，HE Rong1,2

1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Key Laboratory of Grain and Oils Quality
Control and Deep-Utilizing Technology of Jiangsu Province, Nanjing 210003, China；2. School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China

Received:2010-01-11 Revised:2010-07-19 Online:2010-10-15 Published:2010-12-29
Contact: JU Xing-rong1 E-mail:xingrongju@163.com

摘要/Abstract

摘要：

采用枯草芽孢杆菌、地衣芽孢杆菌、黑曲霉、白地霉、产朊假丝酵母、宇佐美曲霉、雅致放射毛霉对菜籽粕进行液态发酵，以氮溶解指数、SN-TCA、氨基酸态氮、肽得率和ACE 抑制活性为评价指标，对液态发酵生产菜籽ACE 抑制肽的菌种进行筛选。结果表明：在上述菌种中枯草芽孢杆菌液态发酵所得肽得率最高，并且具有最高的ACE 抑制活性，菌种优势明显，是液态发酵菜籽粕生产ACE 抑制肽的优势菌种。

关键词: 菜籽肽, 液态发酵, 菌种筛选, ACE 抑制肽

Abstract:

In order to search for an optimal stain for the production of angiotensin I-converting enzyme (ACE) inhibitory peptides from rapeseed meal by liquid-state fermentation, seven common microorganisms including Bacillus subtilis, Bacillus licheniformis, Aspergillus niger, Geotrichum candidum, Candida utilis, Actinomucor elegans and Aspergillus oryzae as a starter for rapeseed meal fermentation were compared for their differences in five fermentation parameters, namely peptide yield, nitrogen solubility index (NSI), amino nitrogen yield, soluble nitrogen in aqueous trichloroacetic acid (SN-TCA) content and ACE inhibition activity. Among the above microorganisms, Bacillus subtilis was found to give both the highest peptide yield and ACE inhibition activity and grow dominantly, thereby being a superior strain for the production of ACE inhibitory peptides from rapeseed meal by liquid-state fermentation.

Key words: rapeseed-derived peptide, liquid-state fermentation, strain screening, ACE inhibitory peptide

中图分类号:

Q93.331

鞠兴荣1，金晶1，袁建1，王立峰1,2，何荣1,2. 液态发酵法制备菜籽ACE抑制肽菌种的筛选[J]. 食品科学, 2010, 31(19): 212-215.

JU Xing-rong1，JIN Jing1，YUAN Jian1，WANG Li-feng1,2，HE Rong1,2. Screening of an Optimal Strain for Producing Rapeseed-originated Angiotensin I-converting Enzyme Inhibitory Peptides by Liquid-state Fermentation[J]. FOOD SCIENCE, 2010, 31(19): 212-215.

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液态发酵法制备菜籽ACE抑制肽菌种的筛选

Screening of an Optimal Strain for Producing Rapeseed-originated Angiotensin I-converting Enzyme Inhibitory Peptides by Liquid-state Fermentation

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