| 液态发酵法制备菜籽ACE抑制肽培养基条件优化 |
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| 引用本文： | 王立峰,金 晶,袁 建,何 荣,鞠兴荣.液态发酵法制备菜籽ACE抑制肽培养基条件优化[J].食品科学,2010,31(21):226-231. |
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| 作者姓名： | 王立峰 金 晶 袁 建 何 荣 鞠兴荣 |
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| 作者单位： | 1.南京财经大学食品科学与工程学院，江苏省粮油品质控制及深加工技术重点实验室
2.江南大学食品学院 |
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| 基金项目： | 江苏省自然科学基金项目(BK2010573)；江苏省农业科技自主创新资金项目(cx(10)444)；
国家农业成果转化基金项目(2009C10045) |
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| 摘 要： | 以菜籽粕为原料，通过枯草芽孢杆菌液态发酵生产菜籽ACE 抑制肽。先以肽得率、ACE 抑制率为指标通过单因素试验得到液态发酵的培养基条件，再以响应面分析法，优化枯草芽孢杆菌液态发酵培养基中的3 种成分，确定枯草芽孢杆菌发酵生产菜籽肽的最佳培养基工艺条件为：磷酸二氢钾0.45g/100mL、葡萄糖0.8g/100mL、料液比1:23、初始pH7.0。优化后的ACE 抑制率可达69.79%。
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| 关 键 词： | 菜籽肽 液态发酵 ACE抑制肽 响应面分析法 |
| 收稿时间： | 2010-01-11 |
Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides |
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| WANG Li-feng,JIN Jing,YUAN Jian,HE Rong,JU Xing-rong.Optimization of Liquid-state Fermentation Conditions for Preparing Rapeseed Angiotensin I-converting Enzyme Inhibitory Peptides[J].Food Science,2010,31(21):226-231. |
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| Authors: | WANG Li-feng JIN Jing YUAN Jian HE Rong JU Xing-rong |
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| Affiliation: | (1. Jiangsu Province Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology, College of Food Science and
Engineering, Nanjing University of Finance and Economics, Nanjing 210003, China；2. School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China) |
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| Abstract: | Rapeseed meal was used to prepare angiotensin I-converting enzyme (ACE) inhibitory peptide through liquidstate fermentation by Bacillus subtilis. The optimal fermentation conditions were explored by single factor and response surface experiments through evaluating the yield of peptide and ACE inhibitory rate. The optimal fermentation conditions were 0.45 g/100mL potassium dihydrogen phosphate, 0.8 g/100mL glucose, material/liquid ratio of 1: 23 and initial pH 7.0. The ACE inhibitory rate reached up to 69.79% under these optimal fermentation conditions. |
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| Keywords: | rapeseed peptide liquid-state fermentation ACE inhibitory peptide response surface methodology |
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