采用枯草芽孢杆菌发酵玉米湿法生产淀粉的副产物来制备玉米可溶性肽。通过单因素和响应面试验对发酵培养基及培养条件进行了系统优化,得到最佳发酵培养基为:脱淀粉玉米黄粉(destarch corn gluten meal,DCGM)添加量100 g/L、蔗糖添加量8 g/L、NaCl添加量1.0 g/L。最佳发酵条件为:发酵时间42 h、培养基初始pH 9.0、发酵温度37 ℃、接种量4%、发酵转速 180 r/min。在此优化条件下,摇瓶发酵获得可溶性肽含量为22.7 g/L,是优化前的13.3倍。理化分析显示,该可溶性肽以分子质量<1 000 Da的低聚肽为主(将近80%),具有突出的抗氧化活性,尤其是O2-·清除率达60%,DPPH·清除率达80%,远优于目前的商品肽。该研究表明,利用枯草芽孢杆菌发酵玉米黄粉产可溶性肽是可行的,为玉米黄粉的高值化利用提供技术依据。
Soluble corn peptides were prepared by fermenting corn gluten meal with Bacillus subtilis. The fermentation medium and culture condition were optimized by both single factor and response surface tests. The optimal fermentation medium consisted of 100 g/L de-starch corn gluten meal (DCGM), 8 g/L sucrose, and 1 g/L NaCl. After 42 h shake-flask fermentation at 37 ℃ and 180 r/min with initial pH 9.0 and 4% inoculum, 22.7 g/L soluble peptides were produced which was 13.3 times of that before optimization. Besides, the soluble peptides contained almost 80% oligopeptides (molecular weight<1 000 Da). Moreover, the soluble peptides revealed high antioxidant activity, as their scavenging effects on O2-· and DPPH· were 60% and 80%, respectively, which were higher than commercial peptides. This study indicated the feasibility of preparing soluble peptides by B. subtilis, which provides a technical basis for high value utilization of DCGM.
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