发酵油脂饼粕制备多肽研究进展

Advances in Preparation of Polypeptides from Oil Cake by Fermentation

我国是农业大国,油料产量居世界第一,其主要副产物饼粕含有丰富的营养价值,却多被直接当作饲料处理或丢弃,造成了严重的资源浪费。采用微生物发酵手段,对饼粕进行发酵,制备活性多肽,改善饼粕蛋白的营养结构,便于被利用吸收,提高附加值。综述了现有对饼粕发酵产多肽的研究成果,分析目前研究发酵饼粕产多肽存在的混菌发酵机制研究不足、活性肽功能研究较少等问题,并提出了下一步研究的方向。

China, an agricultural country, has the largest oil production in the world. As one of the main byproduct, the rapeseed cake is rich in nutrition. However, it＇s a serious waste of resources as a feed or being discarded directly. The microbial fermentation method is used to ferment the cake to prepare the active polypeptide, to improve the nutritive structure of the cake protein, both of which can be easy to be absorbed and add value. Summarize the existing research results on the production of peptides from cake fermentation, analyze the current research that lacks the mechanism of bacterial fermentation of fermented cakes and lacks research on the function of active peptides, and put forward the direction of the next step.