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| Preparation and characteristics of small peptides from soybean residue by solid-state fermentation with Paecilomyces militaris |
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| DOI： |
| KeyWord:soybean residue solid-state fermentation peptide Paecilomyces militaris |
| FundProject: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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| Abstract: |
| 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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