摘要
筛选和优化液态发酵法生产大豆抗氧化活性肽的条件。以总抗氧化活性的强弱为指标,通过对发酵温度、种龄、pH值、接种量、料液比、发酵时间等条件作单因素、析因试验确定主要影响因素,并采用最速上升试验和中心组合二次旋转回归响应面法优化pH值、接种量。优化获得液态发酵大豆抗氧化活性肽的最佳工艺参数为发酵温度37℃,种龄36 h、pH值为7.39,接种量为5.19%,料液比4%,发酵时间36 h。在此条件下发酵产物总抗氧化活性795.75 U.g-1(豆粕),试验值与预测值基本相符。
In order to optimize the liquid state fermenting conditions of soybean antioxidative peptide, the single factor experiments and factorial experiment design for medium rate ,fermentation temperature,inoculative rate, primary pH value and water addition were carried out using total antioxidant activity as index. Then the reactive temperature and pH were optimized by steepest ascent design and secondary regression common rotary combination design. Results showed that suitable technologcial conditions of liquid state fermentation for soybean antioxidative peptide were ： the medium rate 4%, inoculative rate 5.19%, age of inoculum 36 h,fermentation temperature 37.0℃, primary pH value 7.39, and fermentation time 36 h. Under the optimal conditions, the total antioxidant activity of fermentative product reaches 795.75 U · g ^- 1 bean residue. The experimental result is basically agreed with the predicted value.
出处
《大豆科学》
CAS
CSCD
北大核心
2008年第3期509-514,共6页
Soybean Science
基金
科技部“十一五”国家科技支撑重点资助项目(2006BAD02B01)
集美大学创新团队基金资助项目
关键词
液态发酵
大豆抗氧化肽
总抗氧化性
响应面分析法
Liquid state fermentation
Soybean antioxidative peptide
Antioxidant activity
Response surface methodology
