We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
益生菌发酵制备金针菇抗氧化肽的研究.
- Authors
王广慧; 魏雅冬; 于德涵; 张腾霄; 王 斌
- Abstract
The study was to obtain highly active Flammulina velutipes antioxidant peptides, optimized the conditions for preparation of Flammulina velutipes antioxidant peptides by fermentation of probiotics. In the test, Flammulina velutipes was used as the fermentation substrate, and the free radical scavenging rate of ABTS was used as an indicator. Three probiotics, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger were screened, and the optimum pH value for precipitation method for isolating antioxidant peptides was optimized. The fermentation conditions (liquid to material ratio, fermentation time, fermentation temperature, amount of Flammulina velutipes) were investigated by response surface methodology. The results showed that Bacillus subtilis was the most suitable for fermenting Flammulina velutipes to prepare antioxidant peptides, the optimum pH value for precipitating antioxidant peptides was 6, the optimal fermentation conditions were liquid to material ratio of 4.50 mL/g, and the fermentation time of 30 h, the fermentation temperature of 35 ℃, and the amount of Flammulina velutipes of 40.00 g. Under these conditions, the predicted value of Flammulina velutipes antioxidant peptide to free radical scavenging rate of ABTS was 95.60%, and the measured value was 96.75%. The deviation between the measured value and the predicted value was very small, indicating that the optimized process by the response surface method was reliable. The antioxidant peptide with molecular weight cut-off less than 3 kD had the strongest activity. The study indicates that the antioxidant peptide of Flammulina velutipes prepared by the method had strong antioxidant activity, which provided a reference for the development and utilization of flammulina velutipes products.
- Subjects
FLAMMULINA velutipes; PRECIPITATION (Chemistry); RESPONSE surfaces (Statistics); PEPTIDES; ASPERGILLUS niger; BACILLUS subtilis; FERMENTATION
- Publication
Feed Research, 2023, Vol 46, Issue 4, p95
- ISSN
1002-2813
- Publication type
Article
- DOI
10.13557/j.cnki.issn1002-2813.2023.04.020