食品与机械2025，Vol.41Issue(4)：148-154,7.DOI:10.13652/j.spjx.1003.5788.2025.80019
发酵法制备蛹虫草多肽工艺优化及抗氧化活性研究
Optimization of the preparation process of Cordyceps militaris polypeptides through fermentation technology and evaluation of antioxidant activity
摘要
Abstract
[Objective]To prepare Cordyceps militaris polypeptides using fermentation and analyze their antioxidant activity.[Methods]The most suitable strain was screened from four candidates.Based on single-factor experiments and combined with orthogonal experiments,the fermentation process conditions of the selected strain were optimized.The polypeptide solution was separated and purified by ultrafiltration,and the antioxidant activity of C.militaris polypeptides was analyzed.[Results]The optimal conditions for preparing polypeptides from C.militaris protein by fermentation with Bacillus subtilis were as follows:3%addition of C.militaris protein,fermentation temperature of 36℃,inoculation amount of 4%,and fermentation time of 24 hours.Under these conditions,the polypeptide yield was 67.95%.After ultrafiltration,the fraction with a relative molecular mass<3 000 in the polypeptide solution exhibited the highest antioxidant activity.[Conclusion]The process of preparing antioxidant peptides from C.militaris by fermentation with B.subtilis is feasible.关键词
蛹虫草/发酵/抗氧化性/多肽/枯草芽孢杆菌Key words
Cordyceps militaris/fermentation/antioxidant properties/polypeptide/Bacillus subtilis引用本文复制引用
辛婷,王钊,李长滨,邹建..发酵法制备蛹虫草多肽工艺优化及抗氧化活性研究[J].食品与机械,2025,41(4):148-154,7.基金项目
河南省科技攻关项目(编号:232102110138,242102110139) （编号:232102110138,242102110139）
河南省高等学校重点科研项目(编号:24A550009) （编号:24A550009）
河南省重点研发计划项目(编号:251111113000) （编号:251111113000）
