复合菌种发酵制备白芸豆多肽工艺优化及其抗氧化活性分析
TS201.4; 为探究复合菌种发酵制备白芸豆多肽(White kidney bean polypeptides,WKBPs)的最佳工艺条件及体外抗氧化活性,本研究以枯草芽孢杆菌和米曲霉为发酵剂,通过单因素和响应面试验对制备WKBPs的工艺进行优化,利用超滤膜进行分级分离,测定不同分子量WKBPs体外抗氧化活性,筛选活性最好的组分,并结合体外模拟消化体系评价经胃肠消化后WKBPs的体外抗氧化活性变化.结果表明:在发酵时间48h、温度37 ℃、接种量9％、米曲霉和枯草芽孢杆菌复配比例1∶1条件下WKBPs得率为63.47％;超滤后分子量组分WKBPs-4(Mw＜3 kDa)具有较好的抗氧化活性;...
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| Published in | 食品工业科技 Vol. 46; no. 3; pp. 213 - 221 |
|---|---|
| Main Authors | , , , , , , , , , |
| Format | Journal Article |
| Language | Chinese |
| Published |
国家杂粮工程技术中心,黑龙江大庆 163319
01.02.2025
厦门海洋职业技术学院,福建厦门 361100 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京 100015%黑龙江八一农垦大学食品学院,黑龙江大庆 163319 |
| Subjects | |
| Online Access | Get full text |
| ISSN | 1002-0306 |
| DOI | 10.13386/j.issn1002-0306.2024010304 |
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| Abstract | TS201.4; 为探究复合菌种发酵制备白芸豆多肽(White kidney bean polypeptides,WKBPs)的最佳工艺条件及体外抗氧化活性,本研究以枯草芽孢杆菌和米曲霉为发酵剂,通过单因素和响应面试验对制备WKBPs的工艺进行优化,利用超滤膜进行分级分离,测定不同分子量WKBPs体外抗氧化活性,筛选活性最好的组分,并结合体外模拟消化体系评价经胃肠消化后WKBPs的体外抗氧化活性变化.结果表明:在发酵时间48h、温度37 ℃、接种量9％、米曲霉和枯草芽孢杆菌复配比例1∶1条件下WKBPs得率为63.47％;超滤后分子量组分WKBPs-4(Mw＜3 kDa)具有较好的抗氧化活性;在WKBPs-4浓度在0.2～1.0 mg/mL范围内呈剂量依赖性,抗氧化能力随WKBPs-4浓度的增加而增加,DPPH自由基清除率、ABTS+自由基清除率、羟自由基清除率和Fe3+还原力IC50值分别为0.47、0.50、0.46和0.66 mg/mL;经胃肠消化后WKBPs-4仍保持较高的抗氧化活性,在肠消化终点240 min时,其DPPH自由基清除率和ABTS+自由基清除率分别为84.29％和77.34％.本研究可为白芸豆高值利用及精深加工提供理论依据及数据支撑. |
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| AbstractList | TS201.4; 为探究复合菌种发酵制备白芸豆多肽(White kidney bean polypeptides,WKBPs)的最佳工艺条件及体外抗氧化活性,本研究以枯草芽孢杆菌和米曲霉为发酵剂,通过单因素和响应面试验对制备WKBPs的工艺进行优化,利用超滤膜进行分级分离,测定不同分子量WKBPs体外抗氧化活性,筛选活性最好的组分,并结合体外模拟消化体系评价经胃肠消化后WKBPs的体外抗氧化活性变化.结果表明:在发酵时间48h、温度37 ℃、接种量9％、米曲霉和枯草芽孢杆菌复配比例1∶1条件下WKBPs得率为63.47％;超滤后分子量组分WKBPs-4(Mw＜3 kDa)具有较好的抗氧化活性;在WKBPs-4浓度在0.2～1.0 mg/mL范围内呈剂量依赖性,抗氧化能力随WKBPs-4浓度的增加而增加,DPPH自由基清除率、ABTS+自由基清除率、羟自由基清除率和Fe3+还原力IC50值分别为0.47、0.50、0.46和0.66 mg/mL;经胃肠消化后WKBPs-4仍保持较高的抗氧化活性,在肠消化终点240 min时,其DPPH自由基清除率和ABTS+自由基清除率分别为84.29％和77.34％.本研究可为白芸豆高值利用及精深加工提供理论依据及数据支撑. |
| Abstract_FL | In order to investigate the optimal process conditions and in vitro antioxidant activity of white kidney bean polypeptides(WKBPs)from complex strain fermentation,this study used Bacillus subtilis and Aspergillus oryzae as starter culture,and optimized the process of preparing WKBPs through single factor and response surface experiments.The in vitro antioxidant activity of WKBPs with different molecular weights was determined by ultrafiltration membrane separation,and the most active components were screened.The changes in antioxidant activity of WKBPs after gastrointestinal digestion were evaluated in combination with the simulated digestive system in vitro.The results showed that the yield of WKBPs was 63.47％under the conditions of fermentation time 48 h,temperature 37 ℃,inoculation amount 9％and the ratio of Aspergillus aspergillus and Bacillus subtilis 1∶1.The molecular weight component WKBPs-4(Mw＜3 kDa)had good antioxidant activity after ultrafiltration.The concentration of WKBPs-4 was dose-dependent in the range of 0.2 to1.0 mg/mL,and the antioxidant capacity increased with the increase of WKBPs-4 concentration.The IC50 values of DPPH free radical clearance rate,ABTS+free radical clearance rate,hydroxyl free radical clearance rate and Fe3+reducing power were 0.47,0.50,0.46 and 0.66 mg/mL,respectively.After gastrointestinal digestion,WKBPs-4 still maintained high antioxidant activity.At the end point of intestinal digestion 240 min,the DPPH free radical clearance rate and ABTS+free radical clearance rate were 84.29％and 77.34％,respectively.This study can provide theoretical basis and data support for high value utilization and deep processing of white kidney beans. |
| Author | 王玺 安宇 王颖 王佳 王晴 徐开媛 张璐 张智慧 李思楠 王萌 |
| AuthorAffiliation | 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京 100015%黑龙江八一农垦大学食品学院,黑龙江大庆 163319;国家杂粮工程技术中心,黑龙江大庆 163319;厦门海洋职业技术学院,福建厦门 361100 |
| AuthorAffiliation_xml | – name: 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京 100015%黑龙江八一农垦大学食品学院,黑龙江大庆 163319;国家杂粮工程技术中心,黑龙江大庆 163319;厦门海洋职业技术学院,福建厦门 361100 |
| Author_FL | AN Yu WANG Jia ZHANG Zhihui WANG Qing WANG Xi LI Sinan ZHANG Lu WANG Meng XU Kaiyuan WANG Ying |
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| DocumentTitle_FL | Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation |
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| Keywords | white kidney bean polypeptides 白芸豆多肽 复合菌种发酵 complex strain fermentation 体外消化 抗氧化活性 ultrafiltration antioxidant activity 超滤 in vitro digestion |
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| Publisher | 国家杂粮工程技术中心,黑龙江大庆 163319 厦门海洋职业技术学院,福建厦门 361100 黑龙江八一农垦大学食品学院,黑龙江大庆 163319%中国食品发酵工业研究院有限公司,功能主食创制与慢病营养干预北京市重点实验室,北京 100015%黑龙江八一农垦大学食品学院,黑龙江大庆 163319 |
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| Title | 复合菌种发酵制备白芸豆多肽工艺优化及其抗氧化活性分析 |
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