| 大豆抗氧化活性肽发酵菌种的筛选 |
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| 引用本文： | 刘明,倪辉,蔡慧农,吴永沛. 大豆抗氧化活性肽发酵菌种的筛选[J]. 食品科学, 2007, 28(11): 327-330 |
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| 作者姓名： | 刘明 倪辉 蔡慧农 吴永沛 |
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| 作者单位： | 集美大学生物工程学院； 集美大学生物工程学院 福建厦门361021； 福建厦门361021； |
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| 摘 要： | 筛选发酵大豆抗氧化活性肽的菌种。以透明圈法、酶活力方法为指标从12株枯草芽孢杆菌中筛选出四株产酶高、活力强的菌株。用总抗氧化性为指标进行复筛得到适宜发酵生产大豆抗氧化活性肽的菌种Jb009,菌液酶活力达到2.28U/ml,水解产物体系总抗氧化能力为869.62U/g豆粕,此时水解度为11.47%。利用该菌作液体和固体发酵,结果发现,液体体系中发酵产物总抗氧化能力为621.68U/g豆粕,水解度为14.85%;固体发酵产物体系中总抗氧化能力为462.81U/g豆粕,水解度为15.39%。
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| 关 键 词： | 大豆抗氧化活性肽 水解度 总抗氧化性 |
| 文章编号： | 1002-6630（2007）11-0327-04 |
| 修稿时间： | 2006-07-30 |
Strains Screening to Ferment Soybean Antioxidative Peptide |
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| LIU Ming,NI Hui,CAI Hui-nong,WU Yong-pei. Strains Screening to Ferment Soybean Antioxidative Peptide[J]. Food Science, 2007, 28(11): 327-330 |
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| Authors: | LIU Ming NI Hui CAI Hui-nong WU Yong-pei |
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| Affiliation: | School of Bioengineering, Jimei University, Xiamen 361021, China |
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| Abstract: | In order to get the best germ to ferment soybean antioxidative peptide, we screened out 4 strains by transparent circle method and the determine of enzymatic energy method from 12 teams strains in our lab. Then fermented the bean cake for the antioxidative peptide, measured the antioxidant activity. As a result we got the best germ called Jb009, which enzymatic energy reached 2.28 U/ml, antioxidant activity attained 869.62 U/g bean cake and degree of hydrolyze approached 11.47%. Finally, made use of this germ to carry on the liquid fermentation and the solid fermentation. The antioxidant activity of the liquid fermentation product is 621.68 U/g bean cake, degree of Hydrolyze is 14.85%; At the same time, these numbers of the solid fermentation product is 462.81U/g bean cake and 15.39%. |
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| Keywords: | soybean antioxidative peptide degree of hydrolyze total antioxidant activity |
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