固态发酵法制备榛仁肽工艺优化及其生物活性

Optimization of preparation of hazelnut peptide by solid state fermentation and its biological activity

为探索固态发酵榛仁粕制备蛋白肽的最佳工艺条件,以水解度和多肽得率为指标进行单因素和正交试验,优化混菌固态发酵工艺条件,并对其不同发酵时间产物的抗氧化性及血管紧张素转化酶(ACE)抑制率进行比较。结果表明,最佳发酵条件为:枯草芽孢杆菌与米曲霉接种比例1∶1、接种量15%、水分含量70%、发酵温度40℃。在此条件下发酵48 h的产物还原力最高,DPPH自由基(DPPH·)的清除率可达94.76%,羟基自由基(OH·)的清除率可达67.32%,超氧阴离子自由基(O_2^-·)的清除率可达98.75%,发酵60 h的产物对ACE的抑制率可达25.28%。该研究表明通过固态发酵制备的榛仁肽具有较强的抗氧化活性及一定的降压活性。

In order to explore the optimum solid state fermentation conditions for preparation of protein peptide from hazelnut meal,single factor and orthogonal experiments were carried out,process conditions of mixed bacteria solid fermentation were optimized,and oxidation resistance and inhibitory rate to angiotensin converting enzyme（ACE） of the products at different fermentation time were compared.The results show that the optimum fermentation conditions were as follows：inoculated ratio of Bacillus subtilis to Aspergillus oryzae 1 ∶ 1,inoculation concentration 15%,water content 70%,and fermentation temperature 40 ℃.The products fermented 48 h under the optimum conditions had the highest reducing power,scavenging rate of DPPH free radical（DPPH·） reached 94.76%,scavenging rate of hydroxyl radical（OH·） and superoxide anion radical（O_2^-·） were 67.32% and 98.75%,respectively.Inhibitory rate of the products fermented for 60 h to ACE could reached 25.28%.The results show that the hazelnut peptides preparated through solid state fermentation had strong antioxidant activity and some antihypertensive activity.