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| Optimization of preparation of small peptides from sesame meal by response surface methodology |
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| DOI： |
| KeyWord:sesame meal Aspergillus oryzae fermentation small peptides response surface methodology |
| FundProject:“科技助力经济2020”重点专项；湖北洪山实验室重大项目（2021hszd022）；湖北省大学生创新创业训练计划项目（S202110504086） |
| Author Name | Affiliation | | WANG Fei1,2, JIANG Shu1, YANG Weiwei1, LUO Yanghai1,
PENG Nan1, ZHAO Shumiao1, HU Yongmei1 | （1.College of Life Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.Hubei Pulyn Standards Technical Services Co. , Ltd. , Wuhan 430056, China) |
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| Abstract: |
| In order to fully develop and effectively use sesame meal, the preparation process of small peptide from sesame meal fermented by Aspergillus oryzae was optimized by Plackett-Burman experiment, steepest ascent experiment and response surface methodology, with the content of small peptides as the index. The results showed that the optimal conditions for the preparation of small peptides were obtained as follows: mass ratio of sesame meal to bran 9∶ 1, inoculation amount of Aspergillus oryzae 0.01%, fermentation temperature 31.3 ℃, fermentation time 64.24 h, and ratio of material to water 1∶ 1.18. Under these conditions, the content of small peptides in the fermented samples could be up to 20.04%. Products rich in small peptides can be obtained from sesame meal fermented by Aspergillus oryzae. |
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