枯草芽孢杆菌发酵制备花生多肽及其自由基清除活力的研究

Preparation of peanut peptides using Bacillus subtilis fermentation and their radical-scavenging activities

为优化枯草芽孢杆菌发酵制备花生多肽的条件,采用响应面法,以水解度为响应值,研究了pH、接种量、发酵时间和发酵温度对制备高水解度花生多肽的影响。最终确定最佳发酵条件为:pH7.2,接种量2%,发酵时间3.97 d,发酵温度32.6℃。在此条件下发酵制得的花生多肽水解度为22.42%,与理论预测值的误差在1%以内,说明利用建立的模型在实践中进行预测是可行的。并对制备的花生多肽进行自由基清除试验,发现该条件下制备的花生多肽具有较好的DPPH自由基清除能力和超氧阴离子自由基清除能力。

In order to optimize fermentation conditions for production of peanut peptides with Bacillus sub- tills, effect of pH value, inoculum concentration, fermentation time and fermentation temperature on the degree of hydrolysis was analyzed with response surface methodology. The optimum conditions were determined as follows ： pH 7.2, 2% of inoculum concentration, 3.97 d of time, 32. 6 ℃ of temperature. Un-der such conditions, the degree of hydrolysis of peanut peptides was 22. 42%, which was coincided predicted value with the relative error of less than 1%, and the predictive models were feasible in practice. The peanut peptides showed good radical - scavenging activity on 1,1 - diphenyl - 2 ＇ picrylhydrazyl radical and superoxide anion radical.