Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides

doi:10.7506/spkx1002-6630-201021051

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 226-231.doi: 10.7506/spkx1002-6630-201021051

• Bioengineering • Previous Articles Next Articles

Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides

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

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

Received:2010-01-11 Revised:2010-07-27 Online:2010-11-15 Published:2010-12-29
Contact: Li-Feng WANG E-mail:wanglifeng_8@163.com

Abstract

Abstract:

Rapeseed meal was used to prepare angiotensin I-converting enzyme (ACE) inhibitory peptide through liquidstate fermentation by Bacillus subtilis. The optimal fermentation conditions were explored by single factor and response surface experiments through evaluating the yield of peptide and ACE inhibitory rate. The optimal fermentation conditions were 0.45 g/100mL potassium dihydrogen phosphate, 0.8 g/100mL glucose, material/liquid ratio of 1: 23 and initial pH 7.0. The ACE inhibitory rate reached up to 69.79% under these optimal fermentation conditions.

Key words: rapeseed peptide, liquid-state fermentation, ACE inhibitory peptide, response surface methodology

CLC Number:

TQ936.16

WANG Li-feng1,2，JIN Jing1，YUAN Jian1，HE Rong1,2，JU Xing-rong1. Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides[J]. FOOD SCIENCE, 2010, 31(21): 226-231 https://doi.org/10.7506/spkx1002-6630-201021051

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Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides

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