固态发酵结合酶解技术制备花生肽及其促生长活性的研究
详细信息Study on peanut peptides preparation through solid-state fermentation combined with enzyme hydrylyzing and growth-promoting activity
-
摘要: 通过米曲霉固态发酵花生粕,结合酶解与冷冻干燥技术,制备花生肽。促生长实验表明,以0.5%添加分子量小于3ku的花生肽对保加利亚乳杆菌的促生长作用更为明显,其中乳杆菌的活菌数可提高1个数量级,凝乳效果改善,乙醛含量增加。比较氨基酸组成结果表明,该技术可有效提高氨基酸含量,改善氨基酸组成,乳杆菌生长必需的氨基酸含量达33.61~226.33mg/g。Abstract: Peanut peptide was made through solid state fermentation with Aspergillus oryzae on peanut meal and combination of enzymatic and freeze-drying technology. In the growth-promoting experiments, 0.5% peanut peptide (Mw<3ku) gave better activity on Lactobicillus bulgaricus, including that the number of viable cells raised by an order of magnitude, better coagulatin effects and increased acetaldehyde contents. Comparison of amino acid revealed that the contents and composition were improved through the method, including that the contents of essential amino acids (33.61226.33mg/g) for Lactobacillus bulgaricus were observed.
-
[1] 梅娜, 周文明, 胡晓玉, 等.花生粕营养成分分析[J].西北农业学报, 2007, 16 (3) :96-99. [2] 张吉民, 王秀贞, 杨伟强, 等.花生粕在水产饲料中的应用研究进展[J].第五届全国花生学术研讨会, 2007. [3] Setin I, Svein J H, Vincent G H E.Hydrolysates from Atlantic cod (Gadus morhua L.) viscera as components of microbial growth media[J].Process Biochemistry, 2005, 40 (12) :714-722.
[4] Russi S P, Wallace R J, Newbold C J.Influence of the pattern of peptide supply on microbial activity rumen simulating fermenter (RUSITEC) [J].British Journal of Nutrition, 2002, 88:73-80.
[5] 秦思思, 宋俊梅, 刘天蒙.发酵豆粕制备大豆肽饮料发酵条件的研究[J].中国酿造, 2011, 233 (8) :129-132. [6] Kumar S, Sharma H K, Sarkar, B C.Effect of substrate and fermentation conditions on pectinase and cellulase production by Aspergillus niger NCIM548in submerged (SmF) and solid state fermentation (SSF) [J].Food Science and Biotechnology, 2011, 20 (5) :1289-1298.
[7] 刘丽, 刘谨, 唐国敏.丝状真菌外源基因表达分泌系统的受体菌的构建[C].武汉:首届中国青年学者微生物遗传学学术研讨会, 2002:57. [8] Kazunari I, Tomoka K, Hiroyuki S, et al.Uniform culture insolid-state fermentation with fungi and its efficient enzyme production[J].Journal of Bioscience and Bioengineering, 2011, 111 (3) :300-305.
[9] 秦卫东, 陈学红, 马利华, 等.黑曲霉发酵豆粕制备抗氧化肽研究[J].食品科学, 2010, 31 (23) :289-293. [10] 赵强忠, 赵谋明, 蒋文真.一种分离和检测酸乳中乳酸菌的有效方法[J].食品与发酵工业, 2007, 33 (3) :96-99. [11] 上海酿造科学研究所.发酵调味品生产技术[M].北京:中国轻工业出版社, 1998:70-72. [12] 姜绍通, 罗蕾蕾, 潘牧, 等.菜籽粕分步酶解制备水解产物的研究[J].食品科学, 2009, 30 (10) :52-55. [13] St-Gelais D, Roy D, HachéS, et al.Growth of nonproteolytic Lactococcus lactis in culture medium supplemented with different casein hydrolysates[J].Journal of Dairy Science, 1993, 76:3327-3337.
[14] Proulx M, Ward P, Gauthier S F, et al.Comparison of bifidobacterial growth-promoting activity of ultrafiltered casein hydrolyzate fractions[J].Lait, 1994, 74 (2) :139-152.
[15] 王洪荣, 孙桂芬, 卢德勋, 等.饲料源活性肽混合物的提取及其对绵羊瘤胃微生物生长的影响[J].动物营养学报, 2006, 18 (4) :252-260. [16] 沈辉, Celestin S, Etienne N, 等.酸乳发酵凝乳过程中的理化性质和生物活性[J].无锡轻工大学学报, 2000, 19 (5) :443-445. [17] Friedrich J E, Acree T.Gas chromatography olfactometry (GC/O) of dairy products[J].International Dairy Journal, 1998, 8 (3) :235-241.
[18] Lees G J, Jago G R.Formationof acetaldehyde from threonine by lactic acid bacteria[J].Journal of Dairy Research, 1976, 43 (1) :75-83.
[19] Zouari A, Desmazeaud M J.Characterization of lactic acid bacteria isolated from Greek yogurts.2.Strains of Lactobacillus delbrueckii subsp bulgaricus and mixed cultures with Streptococcus salivarius subsp thermophilus[J].Lait, 1991, 71:463-482.
[20] Bottazzi V, Vescovo V M.Carbonyl compounds produced by yogurt bacteria[J].Neth Milk Dairy J, 1969, 23:71-78.
[21] Boelrijk A E M, Jong C de, Smit G.Dairy Processing-Improving Quality[M].New York:CRC Press, 2003:130-154.
[22] 白凤翎.蛋白水解物促乳酸菌增殖及高密度培养体系研究[D].北京:北京林业大学, 2010.
计量
- 文章访问数: 114
- HTML全文浏览量: 14
- PDF下载量: 170
下载:
