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| 蛹拟青霉固态发酵法制备大豆渣小肽及其理化特性 |
| Preparation and characteristics of small peptides from soybean residue by solid-state fermentation with Paecilomyces militaris |
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| DOI： |
| 中文关键词: 大豆渣 固态发酵 肽 蛹拟青霉 |
| 英文关键词:soybean residue solid-state fermentation peptide Paecilomyces militaris |
| 基金项目:徐州市推动科技创新专项资金资助项目（KC16NX072）；江苏高校品牌专业建设工程资助项目（TAPP2015B153） |
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| 中文摘要: |
| 以小肽含量为指标，利用蛹拟青霉对大豆渣进行固态发酵，采用单因素实验和正交实验优化了制备大豆渣小肽的条件，并对大豆渣小肽的相对分子质量、表观黏度、溶解度、乳化性和乳化稳定性、抗氧化性进行了测定。结果表明：发酵制备大豆渣小肽的优化条件为10%接种量、22 ℃下发酵15 d，在此条件下小肽含量达到15.35%；大豆渣小肽相对分子质量多数在15 kDa以下，具有良好的溶解性，且不受pH的影响，氮溶解指数基本稳定在95%左右；大豆渣小肽表观黏度不受溶液质量浓度的影响，变化幅度很小，保持在9.8 mPa·s，具有良好的流动性；大豆渣小肽具有一定的乳化性和乳化稳定性，且随着溶液质量浓度的增加而增强；发酵大豆渣小肽比未发酵大豆渣具有更良好的抗氧化能力，比未发酵大豆渣对DPPH自由基和ABTS+自由基的清除率分别提高2.72倍和1.74倍。 |
| 英文摘要: |
| The solid fermentation of soybean residue was carried out by Paecilomyces militaris to prepare small peptide. Using the contents of small peptide as index, the fermentation conditions were optimized by single factor experiment and orthogonal experiment. The relative molecular weight, apparent viscosity, solubility, emulsifying ability, emulsion stability, and the antioxidation of small peptide were determined. The results showed that the optimal conditions for preparing small peptide were 10% inoculation, fermentation at 22 ℃ for 15 d. Under the optimal conditions, the content of small peptide reached 1535%, and the relative molecular weight of small peptide was mostly below 15 kDa. The small peptide had good solubility and was not affected by pH, its NSI was basically stable at about 95%. The apparent viscosity was not affected by the mass concentration of the solution, the change range was very small, and was maintained at 9.8 mPa·s. The small peptide had good fluidity, certain emulsifying ability and emulsion stability, and the emulsifying ability and emulsion stability increased with the increase of solution mass concentration. The small peptide had better antioxidant activity and its scavenging rates on DPPH and ABTS+ free radicals were 2.72 times and 174 times higher than that of soybean residue, respectively. |
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