发酵法制备乳清抗氧化活性肽的研究

Studies on the Preparation of Antioxidant Active Peptide from Whey Protein by Fermentation

采用乳酸菌发酵法制备乳清抗氧化活性肽。从发酵菌株的筛选到发酵条件的优化以及多肽抗氧化活性比较方面做系统的研究。采用液态发酵法,以水解度和O2·-清除率为指标,筛选组建二元混菌体系;通过正交试验优化二元混菌体系的发酵工艺条件,以确定最佳发酵时间。试验结果表明,最佳发酵条件:初始pH6.4,发酵温度37℃,接种量5%,在此条件下测得乳清水解产物O2·-清除率为39.45%,最佳发酵时间14h。乳清多肽抗氧化活性的比较结果显示,随着活性肽浓度的升高,其总抗氧化能力、·OH清除率、O2·-清除率、总还原能力都有明显提高,表明乳清多肽具有抗氧化性。

In this experiment,the antioxidant active peptide was prepared from whey protein by Latic Acid Baceria Fermentation,a systemic research was carried on,from the screening of the strains to the optimizing of the liquid-state fermention condition and also the comparison of antioxidant activity of polypeptides.Dual lactic acid bacteria system was screened through liquid-state fermentation according to the degree of hydrolyze and the scavenging rate of O2·-.The optimal condition of antioxidant peptide production with dual lactic acid bacteria system for liquid fermentation was studied on the basic of orthogonal test and the optimal fermention time was fixed as while.The results indicated that the optimum fermentation conditions of producing antioxidant peptide were：fermentation temperature 37 ℃,primary pH value 6.4,inoculative rate 5%.Under the optimal termentation conditions,the scavenging rate of O2·-of whey hydrolysates were 39.45% and the fermentation time were 14 h.The comparison of the antioxidant peptide activity from whey protein showed that the total antioxidant capacity,the scavenging rate of ·OH and O2·-and the total deoxidization ability were significantly improved with the concentration increasing of the peptides.