Optimization on the production of polypeptide from Chinese leek seed meal by Aspergillus niger liquid fermentation
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摘要: 为充分利用提取韭菜籽油后的副产品韭籽粕,本文采用响应面分析法(RSM)优化黑曲霉液态发酵韭籽粕中韭籽多肽提取工艺,并测定了最优提取条件下韭籽多肽的抗氧化活性。结果表明:影响韭籽多肽提取工艺的因素主次顺序为发酵时间>韭籽粕浓度>初始p H,韭籽多肽提取的最佳工艺条件:韭籽粕浓度9.4%,初始p H3.0,发酵时间3 d,在此条件下,每毫升发酵液中韭籽多肽含量可达573.55μg/m L。在最佳工艺条件下,测定黑曲霉液态发酵制备得到的韭籽多肽对DPPH·的清除能力以及总还原力,结果表明采用黑曲霉液态发酵制备得到的韭籽多肽具有抗氧化活性,随着韭籽多肽浓度的提高,抗氧化活性增强。Abstract: The optimum extraction conditions of bioactive peptides from Chinese leek seed meal by using Aspergillus niger liquid fermentation were investigated using the response surface method ( RSM) and the antioxidant activity of extract was obtained under optimum extraction conditions in order to make full use of the by-product of Chinese leek seed meal. The results indicated that the effect order of the three factors on the peptide extraction from Chinese leek seed meal was fermentation time> substrate concentration > initial p H, and the optimum extraction conditions were substrate concentration 9.4%, initial p H3.0, fermentation time 3 d.Under the optimal conditions, the extraction rate of peptide from Chinese leek seed meal was 573.55 μg/m L.Antioxidant activity of the leek polypeptide from Chinese leek seed meal, including the DPPH· and reducing power measure.The results showed that the leek polypeptide possessed antioxidant properties in vitro.And with the concentration of polypeptides increasing, its antioxidant activity gradually becomes stronger.
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