Abstract: Using the supernatant from the waste-water produced in soybean product processing as raw material, the soybean active peptide was prepared by lactic acid bacteria fermentation and its antioxidant activity was studied. Taking peptide yield as evaluation index, based on the results from single factor test, a response surface software was used to establish a mathematical model for the process of preparing peptide from fermented soybean supernatant by lactic acid bacteria. The EC50 for peptide scavenging of ·OH, ABTS and DPPH radical activity was determined. ANOVA results showed that the order of affecting the peptide yield was: bacteria addition amount> fermentation temperature> initial pH> fermentation time. Response surface model regression analysis showed that the optimal fermentation conditions were as follows: inoculation 4.71% (4.71×108 CFU/100 mL), initial pH 6.44, 40.21 ℃, and fermented for 11.66 h. The predicted peptide yield was (56.97±0.27)%. Adjusting the fermentation parameters in combination with the specific conditions of the experiment, then the verified peptide yield was (57.33 ± 0.32) %, which was not significantly different from the predicted value (P> 0.05). The results of in vitro antioxidant tests showed that the EC50 of the ·OH, ABTS, and DPPH free radical scavenging by the peptide was 17.84, 1.14 and 7.61 mg/mL, respectively, which were 1.2, 4.75 and 2.16 times higher than the value before fermentation. The research provided experimental basis for the high value development and utilization of soybean supernatant.
尹乐斌,周娟,何平,等. 乳酸菌发酵豆清液制备多肽及其体外抗氧化活性研究[J]. 食品与发酵工业, 2020, 46(11): 131-137.
YIN Lebin,ZHOU Juan,HE Ping,et al. Preparation of peptide from soybean processing waste water by lactic acidbacteria fermentation and its antioxidant activity in vitro[J]. Food and Fermentation Industries, 2020, 46(11): 131-137.