食品科学2017，Vol.38Issue(10)：66-73,8.DOI:10.7506/spkx1002-6630-201710012
纳豆芽孢杆菌固态发酵小米糠产抗氧化肽工艺优化
Optimization of Solid State Fermentation Conditions for Production of Antioxidant Peptides from Millet Bran by Bacillus natto
摘要
Abstract
In order to improve the utilization rate of millet bran as a protein source and to provide references for the intensive processing of millet bran,solid state fermentation of millet bran by Bacillus natto was optimized for increased production of antioxidant peptides.Firstly,one-factor-at-a-time experiments were carried out.Secondly,the fermentation conditions with a significant effect on the total antioxidant capacity (T-AOC) of aqueous extracts from fermented millet bran were selected using Plackett-Burman design for further optimization using response surface methodology (RSM).The polypeptide content and 1,1-diphenyl-2-trinitrobenzene hydrazine (DPPH) radical scavenging ability of the aqueous extract from millet bran fermented under optimized conditions were determined.Results showed that the optimum fermentation conditions were as follows:average particle diameter of millet bran,0.22 mm (between 60 and 80 mesh);inoculum size,0.4 mL;initial pH,6.7;fermentation time,26 h;and fermentation temperature,35 ℃.Experiments conducted under these conditions yielded an extract with a T-AOC of (344.51 ± 8.02) U/g,and a polypeptide yield of (68.37 ± 0.92) mg/g millet bran.The results also showed that the bioactive peptides had strong DPPH free radical scavenging activity with an IC50 value of 0.12 mg/mL.Therefore,this study proves that bioactive peptides obtained from fermented millet bran have a high antioxidant capacity.关键词
小米糠/纳豆芽孢杆菌/固态发酵/响应面法/抗氧化肽Key words
millet bran/Bacillus natto/solid state fermentation/response surface methodology/antioxidant peptides分类
轻工纺织引用本文复制引用
韦涛,周启静,陆兆新,吕凤霞,别小妹,张充,赵海珍..纳豆芽孢杆菌固态发酵小米糠产抗氧化肽工艺优化[J].食品科学,2017,38(10):66-73,8.基金项目
中央高校基本科研业务费重点项目(kyz201118) （kyz201118）
