摘要
利用实验室保藏的细菌和酵母进行混合微生物发酵,利用微生物产生的胞外酶对鳕鱼皮胶原蛋白进行水解制备鱼皮多肽,同时祛除鱼腥味。根据发酵液鱼腥味强弱、水解度大小以及粗多肽的分子量分布,确定最佳发酵菌种组合为细菌JF0Y3＋酵母JQⅡJMⅠ,最适发酵时间为30h。将得到的粗多肽进行超滤,收集分子量≤1、1~3 ku的粗分离物,分别测定不同浓度粗分离物的抗氧化活性,以相同浓度的Vc作为对照,结果表明：多肽粗分离物具有抗氧化活性,且较Vc高。
No fishy flavor cod skin collagen peptides were prepared by two-strain fermentation. Several stains of bacteria and yeast preserved in laboratory were selected to ferment cod skin and remove fishy flavor. By comparing fishy flavor, degree of hydrolysis of fermentation liquor and molecular weight distribution of the crude collagen peptides, the optimal combination of the microbes was bacteria JFOY3 and Brewer＇s yeast JQIIJMI, and optimum fermentation time was 30 h. The crude collagen peptides were separated by ultra-filtration, and two molecular weight segments〈1 ku and 1--3 ku were collected. The antioxidant activity of the two segments was determined after concentration, with the same concentration of Vc as the control. The results showed that the two molecular weight segments had antioxidant activity, which was higher than Vc.
出处
《食品科技》
CAS
北大核心
2014年第10期151-155,共5页
Food Science and Technology
基金
山东省科技发展计划(2013YD15011)
关键词
鳕鱼皮
胶原多肽
双菌种发酵
抗氧化活性
cod skin
collagen peptides
two-strain fermentation
antioxidant activity
