Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis

HE Rong-hai; JIANG Bian; ZHU Pei-pei; DING Wen-hui; MA Hai-le

doi:10.13386/j.issn1002-0306.2014.10.043

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Science and Technology of Food Industry > 2014 > (10): 228-233. > DOI: 10.13386/j.issn1002-0306.2014.10.043

HE Rong-hai, JIANG Bian, ZHU Pei-pei, DING Wen-hui, MA Hai-le. Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis[J]. Science and Technology of Food Industry, 2014, (10): 228-233. DOI: 10.13386/j.issn1002-0306.2014.10.043

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Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis

School of Food and Bioengineering, Jiangsu University, Jiangsu Key Laboratory of Agricultural Product Physical Processing

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Received Date: August 26, 2013

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Abstract

With rapeseed meals as raw material, together with peptide recovery ratio and glucosinolate degradation rate as main quality evaluation indexes in this solid-state fermentation, then based on single factor experiment and the Box-Behnken response surface analysis, the craft that rapeseed peptide was produced with Bacillus subtilis. The results showed that the best fermentation conditions were as follows:fermentation time 70h, ratio of water to material 1.3 ∶1mL/g, fermentation temperature 31℃. Under these conditions, the rapeseed peptide recovery ratio and glucosinolate degradation rate were 15.94% and 62.14% respectively. Their overall desirability was maximum. The experimental vaule was basically agreed with the theoretical value of response surface analysis.
- Bacillus subtilis,
- solid-state fermentation,
- polypeptides,
- response surface analysis

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Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis

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