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- Title
Optimization of the process of producing antioxidant peptides from Aspergillus oryzae solid-state fermentation Perilla seed meal.
- Authors
LONG Jiuling; ZHU Qiujin; BAI Jing; CHEN Yuqin; YANG Ruiying; YU Shunbo; YE Chun
- Abstract
Aspergillus oryzae was used to prepare antioxidant peptides crude extract from Perilla seed meal by solid-state fermentation. The polypeptide content and 1, 1-diphenyl-2-trinitrophenylhydrazyl (DPPH) free radical scavenging rate were used as indicators, the single factor experiment was conducted on four factors that affect the fermentation time, fermentation temperature, inoculum amount, and liquid-to-material ratio of Aspergillus oryzae fermented Perilla seed meal, and the response surface was optimized on the basis of it. The results showed that the best process parameters for solid-state fermentation of Perilla seed meal by Aspergillus oryzae were fermentation time 48 h, fermentation temperature 28°C, inoculation amount 5.5% and liquid-to-material ratio 1:1. Under this technological condition, the polypeptide content of the solid-state fermentation product of Perilla seed meal was (58.75±1.12) mg/g, which was 2. 66 times higher than that before fermentation; the DPPH free radical scavenging rate was (82.13±1. 54)%, which was 0.23 times higher than that before fermentation; the 1C50 of DPPH free radical was 0.17 mg/mL. The studies showed that Perilla seed meal could obtain biologically active peptides with high antioxidant capacity after solid-state fermentation of Aspergillus oryzae.
- Subjects
SOLID-state fermentation; KOJI; PERILLA; PROCESS optimization; PEPTIDES; GRAPE seed extract; SEED quality
- Publication
Journal of Light Industry, 2021, Vol 36, Issue 4, p18
- ISSN
2096-1553
- Publication type
Article
- DOI
10.12187/2021.04.003