液态发酵法生产花生抗氧化肽和中性蛋白酶的工艺优化

以花生粕为原料,采用枯草芽孢杆菌AS1.398进行液态发酵生产抗氧化肽的过程中,可以积累大量的副产物——中性蛋白酶。单因素和中心组合实验结果表明,同时生产抗氧化肽和中性蛋白酶的最佳工艺条件为接种量1%(v/v),pH自然,发酵温度34℃,发酵时间71h,在此条件下,发酵液的理论DPPH自由基清除率为81.51%,中性蛋白酶活力为600U/mL。 

Optimization of the production of peanut antioxidative peptides and Neutrase using liquid state fermentation

A large amount of by-product-Neutrase could be accumulated during the liquid state fermentation of Bacillus subtilis AS 1.398 to produce antioxidant peptides with peanut meal as raw material. The results of single factor investigations and central composite design showed that, the optimum conditions to produce antioxidant peptides and Neutrase at the same time were inoculation amount of 1% (v/v) , natural pH, fermentation temperature of 34℃, fermentation time of 71 h. Under these conditions, the DPPH radical scavenging ability of fermentation liquid predicted was 81.51% and the activity of Neurtase was 600U/mL.