微生物发酵法制备乳清抗氧化肽的研究

Study of the antioxidative whey protein peptides by microbe fermenting

通过筛选得到发酵法生产乳清抗氧化肽的最适乳酸菌菌株,同时以氧自由基清除率为指标研究了接种量、菌种比、发酵温度、初始pH值和时间对液态发酵法生产乳清多肽的影响,并采用正交试验确定了最佳发酵工艺条件。结果表明,接种量5%,菌种比1︰1,发酵温度37℃,初始pH值6.4,时间16h,此时测得乳清水解产物O2·-清除率为39.45%,肽质量浓度为2.62g/L。

We screened out the Lactic Acid bacteria in order to get the best germ to ferment whey antioxidative peptides. On this basis, the effect of inoculative rate, strain ratio, fermentation temperature, primary pH value, fermentation time on the production of liquid-state fermentation of whey peptide was studied according to the scavenging rate of O^2.- and the optimal condition of fermentation was studied as while. The results indicated that the optimum conditions of producing antioxidative peptides were： inoculative rate 5%, strain ratio1：1, fermentation temperature 37℃, primary pH value 6.4, fermentation time 16h. Under the optimal conditions, the scavenging rate of O^2- of whey hydrolysates were 39.45%, the content ofpeptides were 2.62 g/L.