摘要
采用纳豆杆菌对经膨化处理的玉米蛋白粉进行发酵,通过测定培养液中可溶性蛋白含量和抗氧化活性,确定实验范围内纳豆杆菌发酵玉米蛋白粉产生抗氧化活性肽的最佳工艺条件为：采用液体培养方式,温度34℃,时间36 h,转速200 r/min,培养基起始pH值7.0,培养液可溶性蛋白含量和抗氧化活性分别达23.67 mg/mL和223.91 U/mL.在该培养条件下,用凝胶层析柱Superdex peptide对纳豆杆菌发酵玉米蛋白粉培养液中肽的分子量分布进行测定,表明培养液中肽的分子量在327～2 382Da之间.
Fermentation process of antioxidative peptides from extruded CGM by Bacillus natto was studied. Optimum culture condition was obtained through measuring soluble protein content and antioxidative activity of fermentation broth. Soluble protein content and antioxidative activity of fermentation broth reached 23.67 mg/mL and 223.91 U/mL, respectively at the optimum culture condition of 34 ℃, fermentation time of 36 h, rotational speed of shake-flask of 200 r/min, and initial culture pH of 7.0. The molecular weight distribution of peptides of fermentation broth was determined by gel chromatography and the result showed that it was from 327 to 2 382 Da.
出处
《食品研究与开发》
CAS
北大核心
2006年第5期42-45,共4页
Food Research and Development
基金
黑龙江省教育厅振兴老工业基地计划项目
关键词
玉米蛋白粉
纳豆杆菌
发酵
抗氧化活性
corn gluten meal
bacillus natto
fermentation
antioxidative activity
