该实验主要通过固态发酵结合酶解两步法处理菜粕,在此新工艺条件下考察小肽含量及蛋白溶解度的变化。菜粕经黑曲霉固态发酵后小肽质量分数和蛋白溶解度显著提高,分别为7.86%和25.23%,相比于空白对照分别增长了148.08%和174.83%。之后将发酵后的菜粕置于45 ℃下酶解30 h,小肽质量分数和蛋白溶解度进一步提高,分别为14.12%和44.95%。相比于单步固态发酵和空白对照,小肽含量分别提高了79.64%和393.71%,蛋白溶解度分别提高了78.16%和341.99%。与此同时,酶解结束后,采用Tricine-SDS-PAGE测定菜粕中蛋白质分子质量,电泳结果显示,大分子蛋白质被分解为小分子蛋白质,其分子质量<4.6 kDa。以上结果表明,经发酵、酶解两步法处理菜粕后,相比于传统单步固态发酵,菜粕的营养价值得到进一步提高,可为菜籽粕生物肽制备提供科学依据。
The objective of this study was to improve oligo-peptide concentration and protein solubility of rapeseed meal by solid-state fermentation and enzymatic hydrolysis. The peptide content (w/w) and protein solubility significantly increased by 148.08% to 7.86% and 174.83% to 25.23% compared to the control, respectively, after solid-state fermentation by Aspergillus niger. The rapeseed meal was then hydrolyzed by enzymes at 45 ℃ for 30 h, the peptide content and protein solubility were further increased to 14.12% and 44.95%, respectively. Compared to single fermentation and the control, the peptide content increased by 79.64% and 393.71%, respectively, and the protein solubility increased by 78.16% and 341.99%, respectively. Moreover, most proteins were broken down to peptides with molecular weight less than 4.6 kDa. The results demonstrated that fermentation and enzymatic hydrolysis together can further increase the value of rapeseed meal and provide a base for preparing rapeseed meal peptides.
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