食品与发酵工业2013，Vol.39Issue(6)：59-63,5.
发酵法制备大豆肽的工艺优化及其抗氧化能力
Study on fermentation conditions and antioxidant activity of soybean peptides
摘要
Abstract
An optimization of parameters in fermentation process of soybean protein by Bacillus subtitles 1398 and antioxidant activity of fermented peptides were studied.With the soybean peptides content and average peptide chain length as index,through single-factor and orthogonally experiment of additive amount of sucrose and water,inoeulum dose,fermentation temperature and time,the optimal fermentation methods were obtained under the conditions of 0.5％ of sucrose,2.0％ of inoculum dose,60％ of water,32℃ of fermentation temperature,and 32h of fermentation time.Under the optimized fermentation conditions,peptides content reached 252.95 mg/g.After preliminary purification,The inhibition rate to DPPH ·,O2-· and · OH of fermented peptides increased 119.53％,26.02％ and 65.56％ to merchant peptides,respectively.The result indicated that fermentation process was helpful for improving peptides content and antioxidant activity of hydrolyzed protein.关键词
大豆肽/发酵/工艺优化/抗氧化Key words
soybean peptides/ fermentation/ process optimization/ antioxidant activity引用本文复制引用
杨洁芳,刘会平,俞佳,王淑,王浩..发酵法制备大豆肽的工艺优化及其抗氧化能力[J].食品与发酵工业,2013,39(6):59-63,5.基金项目
大豆肽系列饮品研究开发(含液体和粉剂两种类型)(1100140016) （含液体和粉剂两种类型）
天津科技大学引进人才科研启动资金(20080420) （20080420）
