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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第23期289-293,共5页
Food Science
基金
徐州市科技创新基金项目(XJ08057)
关键词
大豆多肽
黑曲霉
发酵
抗氧化
soybean peptide
Aspergillus niger
fermentation
antioxidation
作者简介
作者简介：秦卫东（1961-），男，教授，本科，研究方向为食品活性成分及功能性。E—mail：wdqin@xzit．edu．cn.
