摘要
以豆制品加工废水豆清液为原料,通过乳酸菌发酵制备大豆活性多肽并对其抗氧化活性进行研究。以多肽产率为评价指标,在单因素的基础上,采用响应面软件对乳酸菌发酵豆清液制备多肽的工艺建立数学模型;并对最优条件下的多肽清除羟基自由基(·OH)、2,2-连氮基-双-(3-乙基苯并二氢噻唑啉-6-磺酸)[2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate),ABTS]自由基、1,1-二苯基-2-苦肼基自由基(1,1-diphenyl-2-picrylhydrazyl free radical,DPPH)自由基的EC 50进行测定。方差分析结果表明,影响多肽产率大小顺序为菌种添加量>发酵温度>初始pH>发酵时间;回归模型分析表明,乳酸菌最佳发酵条件为:菌种添加量为4.71%(4.71×10^8 CFU/100 mL)、初始pH为6.44、发酵温度为40.21℃、发酵时间为11.66 h,预测多肽产率为(56.97±0.27)%;结合试验具体情况调整发酵工艺参数并进行验证,实测多肽产率为(57.33±0.32)%,与预测值差异不显著(P>0.05);体外抗氧化结果表明,发酵后的豆清液多肽对·OH、ABTS、DPPH自由基的清除率的EC 50分别为17.84、1.14、7.61 mg/mL,较发酵前分别提高了1.2、4.75和2.16倍。为豆清液高值化开发利用提供试验依据。
Using the supernatant from the waste-water produced in soybean product processing as raw material,the soybean active peptide was prepared by lactic acid bacteria fermentation and its antioxidant activity was studied.Taking peptide yield as evaluation index,based on the results from single factor test,a response surface software was used to establish a mathematical model for the process of preparing peptide from fermented soybean supernatant by lactic acid bacteria.The EC 50 for peptide scavenging of·OH,ABTS and DPPH radical activity was determined.ANOVA results showed that the order of affecting the peptide yield was:bacteria addition amount>fermentation temperature>initial pH>fermentation time.Response surface model regression analysis showed that the optimal fermentation conditions were as follows:inoculation 4.71%(4.71×10^8 CFU/100 mL),initial pH 6.44,40.21℃,and fermented for 11.66 h.The predicted peptide yield was(56.97±0.27)%.Adjusting the fermentation parameters in combination with the specific conditions of the experiment,then the verified peptide yield was(57.33±0.32)%,which was not significantly different from the predicted value(P>0.05).The results of in vitro antioxidant tests showed that the EC 50 of the·OH,ABTS,and DPPH free radical scavenging by the peptide was 17.84,1.14 and 7.61 mg/mL,respectively,which were 1.2,4.75 and 2.16 times higher than the value before fermentation.The research provided experimental basis for the high value development and utilization of soybean supernatant.
作者
尹乐斌
周娟
何平
廖聪
杨爱莲
刘丹
李立才
YIN Lebin;ZHOU Juan;HE Ping;LIAO Cong;YANG Ailian;LIU Dan;LI Licai(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第11期131-137,共7页
Food and Fermentation Industries
基金
湖南省重点领域研发计划(2019SK2122)
湖南省教育厅优秀青年项目(18B427)
湖南省研究生科研创新项目(CX2018B819)。
关键词
乳酸菌
发酵
豆清液
多肽
抗氧化
lactic acid bacteria
fermentation
soybean supernatant
peptide
antioxidant
