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| Optimization of fermentation conditions for preparation of ACE inhibitory peptides from soybean meal by Bacillus subtilis using response surface methodology |
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| KeyWord:Bacillus subtilis ACE inhibitory peptide soybean meal response surface methodology |
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| Abstract: |
| 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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