摘要
分别以总抗氧化活性(T-AOC)和多肽含量为评价指标,通过单因素实验分析和Box-Behnken响应面分析法对豆粕固态发酵工艺条件进行优化,得到最佳发酵工艺条件为:接种量9.6%,料水比1∶0.9,发酵温度35℃。豆粕在此条件下发酵48h,其总抗氧化活性与多肽含量分别由发酵前的207.2U/g和21.0mg/g提高到1091.1U/g和347.7mg/g,分别提高了4.3倍和15.6倍,与预测值相比,结果吻合性良好。总抗氧化活性与多肽含量的相关性良好(R2=0.8604),表明得到的多肽为抗氧化肽。
With the single factor experiment analysis and Box-Behnken response surface analysis,conditions of soybean meal solid-state fermentation were carried out using the total antioxidant activity （ T-AOC ） and the content of polypeptide as evaluating indicators. The result showed that the best fermentation conditions were as follows：inoculation amount 9.6%, ratio of material to water 1：0.9, fermentation temperature 35℃. Soybean meal was fermented for 48h under the optimum conditions, T-AOC was from 207.2U/g to 1091.1U/g and the content of polypeptide was from 21.0mg/g and 347.7mg/g , respectively increased by 4.3 times and 15.6 times. The experimental vaule was basically agreed with the predictive value. T-AOC and the content of polypeptide were highly correlated （ R2 = 0. 8604 ）, it indicated the polypeptide was antioxidative peptide.
出处
《中国生物工程杂志》
CAS
CSCD
北大核心
2012年第12期59-65,共7页
China Biotechnology
关键词
抗氧化肽响应面分析法
总抗氧化活性
固态发酵
Antioxidative peptide Response Surface Methodology （RSM） Total antioxidant activity （ T-AOC ） Solid-state fermentation
