摘要 以兔血为原料,依次采用枯草芽孢杆菌发酵和碱性蛋白酶水解制备兔血抗氧化低聚肽,选取ABTS+·清除率和多肽含量作为评价指标,通过响应面试验优化发酵工艺和酶解工艺,确定最优发酵工艺参数和最优酶解工艺参数。结果表明,最优发酵工艺参数为:接菌量5.5 CFU/mL,底物浓度10 g/mL,发酵温度35℃,发酵时间3.5 d,此条件下,兔血低聚肽ABTS+·清除率为84.42%,多肽含量为2.84 mg/mL;最优酶解工艺参数为:酶底比200 U/g,酶解时间2.5 h,pH 10.4,酶解温度60℃,此条件下制备得到的兔血低聚肽的ABTS+·清除率为87.22%,与单一发酵工艺比较,差异不显著,而多肽含量为3.81 mg/mL,较单一发酵提高了1.34倍。综上,菌酶联合反应制备兔血抗氧化低聚肽法优于传统单一发酵法。 Using rabbit blood as raw material,antioxidant oligopeptides were prepared from rabbit blood by Bacillus subtilis fermentation and alkaline protease hydrolysis.With ABTS+·clearance rate and polypeptide content as evaluation indexes,the fermentation process and enzymolysis technology were optimized by response surface test and the optimal fermentation and enzymolysis technique parameters were determined.The results showed that the optimal fermentation conditions were:inoculation amount of bacteria 5.5 CFU/mL,substrate concentration 10 g/mL,fermentation temperature 35℃and fermentation time 3.5 d.Under these conditions,the ABTS+·clearance rate of the oligopeptide was 84.42%,and the polypeptide content was 2.84 mg/mL.The optimal enzymolysis parameters were:enzyme-substrate ratio 200 U/g,enzymolysis time 2.5 h,pH 10.4,and enzymolysis temperature 60℃;the ABTS+·clearance rate of rabbit blood oligopeptide prepared was 87.22%,which was not significantly different from that of single fermentation,the polypeptide content was 3.81 mg/mL,which was 1.34 times higher than that of single fermentation.To sum up,the preparation of rabbit blood antioxidant oligopeptide by combined bacteria fermentation and enzyme hydrolysis was superior to traditional single fermentation.
机构地区 四川旅游学院食品学院
出处 《保鲜与加工》 CAS 北大核心 2021年第4期59-66,共8页 Storage and Process
基金 四川旅游学院大学生科研项目(2020XKZ30) 四川省科技厅面上项目(2020YJ0403)。
关键词 兔血 抗氧化低聚肽 ABTS+·清除率 多肽含量 rabbit blood antioxidant oligopeptide ABTS+·clearance rate polypeptide content
