响应面优化米曲霉固态发酵豆粕制备ACE抑制肽条件

Optimum Solid-state Fermentation Conditions of ACE Inhibitory Peptides from Soybean Meal by Aspergillus oryzae with Response Surface Methodology

以多肽得率和血管紧张素转化酶(Angiotensin I-converting enzyme,ACE)抑制率为指标,考察发酵时间、发酵温度、接种量和含水量单因素对米曲霉固态发酵豆粕制备ACE抑制肽的影响,确定发酵时间为60 h。在此基础上通过响应面分析法进行优化,得到最优发酵条件为:发酵温度30℃,接种量7%,含水量56%,该条件下ACE抑制率达到56.03%。

ACE inhibitory peptides was obtained by solid-state fermentation of soybean meal with Aspergillus oryzae. The effects of single factors including fermentation time, fermentation temperature, inoculation quantity and water content were studied with peptide yield and ACE inhibition ratio as evaluation indexs, and fermentation time were determined to be 60 h. Based on single factor experiments the fermentation condition was optimized by response surface methodology with ACE inhibition rate as index. The result showed that the optimum fermentation condition was temperature 30 ℃, inoculation quantity 7 % and water content 56 %. Under these conditions, the ACE inhibition ratio reached to 56.03 %.