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Position: Home > Articles > Production by Solid-state Fermentation and Free Radical Scavenging Activities Rapeseed Peptides FOOD SCIENCE 2009,30 (19) 259-262

固态发酵生产菜籽肽及其清除自由基能力的研究

作  者：
何荣;鞠兴荣;袁建;王立峰
单  位：
南京财经大学食品科学与工程学院;南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室
关键词：
固态发酵;菜籽肽;清除自由基能力
摘  要：
以菜籽粕为原料,氮溶解指数、氨基酸态氮、肽含量、蛋白酶活力为评价指标,研究枯草芽孢杆菌固态发酵生产菜籽肽的动态效果,探讨菜籽肽清除自由基的能力。结果显示,随着发酵时间的延长,蛋白酶活力、氮溶解指数和多肽含量呈先升高后降低趋势,在发酵中期(3d)达到最大值,分别为1840U/ml、70%和7.5mg/ml;菜籽肽清除自由基的能力与菜籽肽的浓度呈正相关,7.5mg/ml的菜籽肽对DPPH.、超氧阴离子自由基和羟基自由基的清除率分别为88.5%、71.2%和83.1%;凝胶过滤色谱分析结果表明,随着发酵的进行,产生了许多小分子质量菜籽肽,并且分子量越小的菜籽肽清除自由基的能力越强。
译  名：
Production by Solid-state Fermentation and Free Radical Scavenging Activities Rapeseed Peptides
作  者：
HE Rong,JU Xing-rong,YUAN Jian,WANG Li-feng (College of Food Science and Engineering,Nanjing University of Finance and Economics,Key Laboratory of Grain and Oils Quality Control and Deep-Utilizing Technology of Jiangsu Province,Nanjing 210003,China)
关键词：
solid-state fermentation;rapeseed peptide;free radical scavenging activity
摘  要：
In the solid-state fermentation process of rapeseed meal by Bacillus.subtilis 10160,nitrogen solubility index,amino acid nitrogen,protease activity and peptide content in fermentation liquid were measured at intervals of 0.5 h,and antioxidant activities of produced paptides were evaluated by various assays,including DPPPH radical scavenging,superoxide anion radical scavenging and hydroxyl radical scavenging. Results showed that protease activity,nitrogen solubility index and peptide content all exhibited a tendency to first increase and then decrease as prolonging of fermentation time and reached peak values at mid-fermentation (3d),which were 1840 U/ml,70% and 7.5 mg/ml respectively. A positive correlation was found between free radical-scavenging activities and concentration of rapeseed peptides,and the scavenging rates against DPPPH radicals,superoxide anion radicals and hydroxyl radicals were 88.5%,71.2% and 83.1%,respectively at concentration of 7.5 mg/ml. Gel filtration chromatographic analysis showed that a lot of low molecular weight peptides were produced at mid-fermentation. Peptides of lower molecular weight had stronger free radical-scavenging activities.

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