米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化

Optimization of the process of producing antioxidant peptides from Aspergillus oryzae solid-state fermentation Perilla seed meal

利用米曲霉固态发酵苏麻饼粕制备抗氧化肽粗提物,以其多肽含量和1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为指标,对影响米曲霉固态发酵苏麻饼粕的发酵时间、发酵温度、接种量、液料比4个因素进行单因素试验,并在此基础上进行响应面优化.结果表明,米曲霉固态发酵苏麻饼粕的最佳工艺条件为发酵时间48 h,发酵温度28℃,接种量5.5%,液料比1∶1,该工艺条件下,苏麻饼粕抗氧化肽粗提物的多肽含量为(58.75±1.12)mg/g,比发酵前增加了2.66倍,DPPH自由基清除率为(82.13±1.54)%,比发酵前增加了0.23倍,DPPH自由基IC 50为0.17 mg/mL,即苏麻饼粕经米曲霉固态发酵后能获得抗氧化能力较高的生物活性肽.

Aspergillus oryzae was used to prepare antioxidant peptides crude extract from Perilla seed meal by solid-state fermentation.The polypeptide content and 1,1-diphenyl-2-trinitrophenylhydrazyl(DPPH)free radical scavenging rate were used as indicators,the single factor experiment was conducted on four factors that affect the fermentation time,fermentation temperature,inoculum amount,and liquid-to-material ratio of Aspergillus oryzae fermented Perilla seed meal,and the response surface was optimized on the basis of it.The results showed that the best process parameters for solid-state fermentation of Perilla seed meal by Aspergillus oryzae were fermentation time 48 h,fermentation temperature 28℃,inoculation amount 5.5%and liquid-to-material ratio 1∶1.Under this technological condition,the polypeptide content of the solid-state fermentation product of Perilla seed meal was(58.75±1.12)mg/g,which was 2.66 times higher than that before fermentation;the DPPH free radical scavenging rate was(82.13±1.54)%,which was 0.23 times higher than that before fermentation;the IC 50 of DPPH free radical was 0.17 mg/mL.The studies showed that Perilla seed meal could obtain biologically active peptides with high antioxidant capacity after solid-state fermentation of Aspergillus oryzae.