摘要
采用枯草芽孢杆菌对裸燕麦进行发酵制备燕麦ACE抑制肽,以多肽得率和ACE抑制率为考察指标,在单因素设计的基础上,应用响应面分析法,优化了液态发酵的工艺条件,得出最优发酵工艺条件为:发酵时间39 h,发酵温度34℃,初始p H 9,在此条件下ACE抑制率可达64.05%,发酵液的ACE抑制活性提高了6%。
ACE inhibitory peptide was obtained by fermentation of oat with Bacillus subtilis. The fermentation condition was optimized by response surface methodology, based on the single factor experiments, with oat peptide yield and ACE inhibitory rate as indexes. The result showed the optimum fermentation condition was temperature 34℃, time 39 h and pH 9. Under these conditions, the ACE inhibitory ratio of fermented liquid reached to 64.050, ACE inhibitory activity of fermentation broth increased by 6%.
出处
《食品工业》
北大核心
2015年第1期156-160,共5页
The Food Industry
