JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 36 Issue 4
September 2021
Article Contents
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 shu

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

  • Received Date: 2021-03-04
  • 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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