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| 响应面优化枯草芽孢杆菌发酵豆粕制备ACE抑制肽条件 |
| Optimization of fermentation conditions for preparation of ACE inhibitory peptides from soybean meal by Bacillus subtilis using response surface methodology |
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| DOI： |
| 中文关键词: 枯草芽孢杆菌 ACE抑制肽 豆粕 响应面 |
| 英文关键词:Bacillus subtilis ACE inhibitory peptide soybean meal response surface methodology |
| 基金项目: |
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| 中文摘要: |
| 以豆粕为原料，对枯草芽孢杆菌发酵制备血管紧张素转化酶（Angiotensin I-converting enzyme，ACE）抑制肽发酵条件进行研究。以多肽得率和ACE抑制率为指标，通过单因素试验研究起始物料含水率、接种量、发酵温度、发酵时间对枯草芽孢杆菌发酵豆粕制备ACE抑制肽的影响，通过响应面试验对发酵条件进行优化。结果表明：最佳发酵条件为起始物料含水率59.5%，接种量4.7%，发酵温度38?℃，发酵时间48 h。在此条件下，ACE抑制率达到61.43%。 |
| 英文摘要: |
| The fermentation conditions for preparation of Angiotensin I-converting enzyme (ACE) inhibitory peptides from soybean meal by Bacillus subtilis were studied. The effects of initial material water content, inoculation amount, fermentation temperature and fermentation time on the preparation of ACE from soybean meal were studied by single factor experiment with peptide yield and ACE inhibition rate as evaluation indexes. The fermentation conditions were optimized by response surface methodology. The results showed that the optimal fermentation conditions were obtained as follows: initial material water content 59.5%, inoculation amount 4.7%, fermentation temperature 38?℃ and fermentation time 48 h. Under these conditions, the ACE inhibition rate reached 61.43%. |
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