摘要
以鱿鱼墨为发酵底物,利用枯草芽孢杆菌发酵来提高鱿鱼墨的抗氧化性。在研究菌种接种量、鱿鱼墨培养基中葡萄糖添加量、装液量、摇床转速和发酵时间对发酵液的DPPH自由基清除率的影响基础上,选择装液量(40,55,70 mL/100 mL)、摇床转速(120,160,200 r/min)和发酵时间(48,72,96 h)做三因素三水平的BoxBehnken响应面分析试验,优化发酵条件。结果表明:在枯草芽孢杆菌的接种量2.0%,鱿鱼墨培养基中葡萄糖添加量2.0%及发酵温度37℃条件下,装液量、摇床转速和发酵时间的最佳组合为装液量40 mL/100 mL,摇床转速121.1 r/min,发酵时间49.2 h。稍加调整最优发酵条件,鱿鱼墨枯草芽孢杆菌发酵液的DPPH自由基清除率达到86.12%,接近响应面模型预测值90.33%。由发酵液的凝胶过滤层析及肽类物质阳性反应可知,该抗氧化型发酵液由相对分子质量低于1 500的肽类或游离氨基酸类组成。
In this paper,the antioxidant squid ink fermentation using Bacillus subtilis was prepared.Based on the effects of independent variables of the seed content of Bacillus subtilis,glucose addition in squid ink culture,fermenting volume,shaker speed and fermenting time on the antioxidant activity of squid ink fermentation,three variables including fermenting volume（40,55 and 70 mL/100 mL）,shaker speed（120,160 and 200 r/min） and fermenting time（48,72 and 96 h） were selected to perform Box-Behnken design with three levels of response surface method.Under the controlled conditions of 2.0% of seed content,2.0% of glucose addition in squid ink culture and 37 ℃ of fermenting temperature,results showed that the optimized fermenting conditions for fermenting volume,shaker speed and fermenting time were 40 mL/100 mL,121.1 r/min and 49.2 h,respectively.In addition,the actual DPPH radical scavenging activity of squid ink fermentation was 86.12% under optimized fermenting conditions with slight modifications,closed to the predict value of 90.33%.Furthermore,the results of molecular weight distribution combining with the positive reactions for peptide displayed that the optimized squid ink fermentation was composed of small peptides（1 500） and/or free amino acids.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2014年第3期78-85,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学青年基金项目(31301568)
浙江省厅市会商项目(2013C02003)
舟山市科技局项目(2013C41008)
