食品工业科技2024，Vol.45Issue(12)：112-120,9.DOI:10.13386/j.issn1002-0306.2023070037
菌酶协同固态发酵核桃谷蛋白制备抑菌肽
Bacteriozyme Cooperated with Solid-fermented Walnut Glutenin to Prepare Bacteriostatic Peptides
摘要
Abstract
As a by-product of oil extraction,walnut meal was often used as feed or discarded,resulting in a waste of a large amount of high-quality protein resources.In this paper,for the high-value utilization of walnut meal resources,the highest content of glutelin was used as raw material to prepare walnut glutelin bacteriostatic peptide by solid-state fermentation with Bacillus subtilis and alkaline protease.The polypeptide content and the diameter of the inhibition zone of Staphylococcus aureus were used as the response values to optimize the optimal bacterial enzyme synergistic solid-state fermentation process parameters by single factor test.and response surface test.The thermal stability of the prepared glutelin bacteriostatic peptide was investigated.The results showed that the single factor test showed that the glutelin bacteriostatic peptide had a certain inhibitory effect on Escherichia coli and Staphylococcus aureus.The optimal fermentation process parameters under the response surface test were as follows:Inoculation amount 5％,solid-liquid ratio 1∶1.5,fermentation temperature 43 ℃,fermentation time 3 d,and enzyme dosage 400 U/g.Under the optimal process conditions,the peptide content reached 26.35±1.29 mg/g,and the diameter of the inhibition zone against Staphylococcus aureus was 15.50±1.53 mm.Differential scanning calorimetry(DSC)analysis showed that glutelin antimicrobial peptides had higher thermal stability than glutelin.This study showed that the bacteriostatic peptide prepared by solid-state fermentation of walnut glutelin with enzyme has a good bacteriostatic effect and relatively stable structure.关键词
核桃谷蛋白/菌酶协同/固态发酵/抑菌肽/热稳定性Key words
walnut glutenin/bacterial and enzyme synergy/solid-state fermentation/bacteriostatic peptide/thermostability分类
轻工纺织引用本文复制引用
马慧,梅洁,袁新超,袁新越,顾雪敏,孙欢,王梓棚,孔令明..菌酶协同固态发酵核桃谷蛋白制备抑菌肽[J].食品工业科技,2024,45(12):112-120,9.基金项目
自治区级"人才引领林果业提质增效"专项项目(HTCYZJTD2020-04). （HTCYZJTD2020-04）
