菌酶协同制备大豆肽的工艺优化及其抗氧化特性的研究

主要研究了枯草芽孢杆菌1398和碱性蛋白酶协同酵解大豆分离蛋白（简称菌酶协同酵解）制备大豆肽的最佳工艺条件及粗提纯样品的抗氧化能力。以大豆肽含量为主要指标,通过对加酶量、接种量、加水量、发酵温度、发酵时间的单因素和响应面实验,确定了菌酶协同制备大豆肽的最优工艺条件:蛋白酶添加量为240U/g、接种量2.0%、加水量165%、培养温度44℃、培养时间36h。在此条件下,大豆肽含量达到（336.8±24.2）mg/g。与实验室制备的酶解肽相比,其DPPH·、O-2·清除率分别提高了106.92%、38.63%。实验表明,菌酶协同处理能够显著提高产物的大豆肽含量及其抗氧化能力。 

Study on fermentation conditions of the soybean peptides by cooperation of bacteria and enzyme and its antioxidant activity

An optimization of parameters in fermentation process of soybean protein by cooperation of Bacillus Subtitles 1398 and Alcalase for peptides were studied and antioxidant activities of primitive peptides were determined.With the soybean peptides content as index, through single-factor and orthogonally experiment of additive amount of enzyme and water, inoculum size, fermentation temperature and fermentation time, the optimal fermentation methods were obtained under the condition of synergy fermentation of bacteria and Alcalase. The optimal condition was as follows: 240U/g of Alcalase, 2.0% of inoculum size, 165% of water, 44℃ of fermentation temperature, and 36h of fermentation time. Under the optimized fermentation condition, the peptides content reached ( 336.8 ± 24.2) mg /g.The inhibition rate to DPPH· and O-2 ·of fermented peptides increased 106.92% and 38.63% to the self-made enzymatic peptides, respectively. The result indicated that mixed bacteria and enzyme synergy fermentation was helpful for improving peptides content and antioxidant activity of soybean protein meal.