米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化

龙久铃; 朱秋劲; 白晶; 陈玉芹; 杨睿颖; 余顺波; 叶春

doi:10.12187/2021.04.003

CN 41-1437/TS ISSN 2096-1553

龙久铃 , 朱秋劲 , 白晶 , 陈玉芹 , 杨睿颖 , 余顺波 , 叶春

龙久铃, 朱秋劲, 白晶, 等. 米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化[J]. 轻工学报, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

引用本文: 龙久铃, 朱秋劲, 白晶, 等. 米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化[J]. 轻工学报, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

LONG Jiuling, ZHU Qiujin, BAI Jing, et al. Optimization of the process of producing antioxidant peptides from Aspergillus oryzae solid-state fermentation Perilla seed meal[J]. Journal of Light Industry, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

Citation: LONG Jiuling, ZHU Qiujin, BAI Jing, et al. Optimization of the process of producing antioxidant peptides from Aspergillus oryzae solid-state fermentation Perilla seed meal[J]. Journal of Light Industry, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化

1. 贵州大学酿酒与食品工程学院, 贵州贵阳 550025;
2. 贵州省农业科学院油菜研究所, 贵州贵阳 550008

作者简介: 龙久铃(1995-),女,贵州省黔东南苗族侗族自治州人,贵州大学硕士研究生,主要研究方向为功能性食品.;

基金项目: 贵州省科技计划项目（黔科合成果（2018）4304）；贵州省生态特色肉制品科技创新人才团队项目（黔科合平台人才（2020）5004）；贵州省高层次创新型人才培养计划项目（黔科合平台人才（2016）5662）
中图分类号: TS209

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

1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Rapeseed Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550008, China
Received Date: 2021-03-04

CLC number: TS209

摘要: 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IC₅₀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.
- 苏麻饼粕 /
- 米曲霉 /
- 固态发酵 /
- 抗氧化肽
Abstract: 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 IC50 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.
- Perilla seed meal /
- Aspergillus oryzae /
- solid-state fermentation /
- antioxidant peptides
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沈阳化工大学材料科学与工程学院沈阳 110142

龙久铃, 朱秋劲, 白晶, 等. 米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化[J]. 轻工学报, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

引用本文: 龙久铃, 朱秋劲, 白晶, 等. 米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化[J]. 轻工学报, 2021, 36(4): 18-28. doi: 10.12187/2021.04.003

米曲霉固态发酵苏麻饼粕产抗氧化肽工艺优化

作者简介:龙久铃(1995-),女,贵州省黔东南苗族侗族自治州人,贵州大学硕士研究生,主要研究方向为功能性食品.

1. 贵州大学酿酒与食品工程学院, 贵州贵阳 550025;
2. 贵州省农业科学院油菜研究所, 贵州贵阳 550008

收稿日期: 2021-03-04

基金项目: 贵州省科技计划项目（黔科合成果（2018）4304）；贵州省生态特色肉制品科技创新人才团队项目（黔科合平台人才（2020）5004）；贵州省高层次创新型人才培养计划项目（黔科合平台人才（2016）5662）

关键词:

摘要: 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IC₅₀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.

English Abstract

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

1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
2. Rapeseed Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550008, China

Received Date: 2021-03-04

Abstract: 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 IC50 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.

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