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.
CHEN Danyang
,
ZHANG Zhenyang
,
LI Jian
,
WANG Zhicui
,
XU Lihua
,
SUN Fubao
. Production of soluble peptides from corn gluten meal by Bacillus subtilis[J]. Food and Fermentation Industries, 2019
, 45(14)
: 78
-83
.
DOI: 10.13995/j.cnki.11-1802/ts.020200
[1] 江成英,王松,李琰,等.多菌种固态发酵玉米黄粉饲料种曲的制备条件研究[J]. 中国饲料, 2018(7):35-37.
[2] 王晓杰,丛万锁,刘晓兰,等.玉米ACE抑制肽的制备工艺及中试生产[J]. 食品与发酵工业, 2016, 42(7):158-164.
[3] 肖潇,尹胜,侯威,等.四种植物蛋白的成分与营养学特性分析[J]. 食品科学技术学报,2016,34(3):61-66.
[4] JIN J, MA H, ZHOU C, et al. Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates[J]. Journal of the Science of Food and Agriculture, 2015, 95(12):2 501-2 509.
[5] TANIMOTO S Y, TANABE S, WATANABE M, et al. Enzymatic modification of zein to produce a non-bitter peptide fraction with a very high fischer ratio for patients with hepatic encephalopathy[J]. Agricultural and Biological Chemistry, 2014, 55(4): 1 119-1 123.
[6] ZHOU C, HU J, MA H, et al. Antioxidant peptides from corn gluten meal: Orthogonal design evaluation [J]. Food Chemistry, 2015,187: 270-278.
[7] 王晓杰,丛万锁,刘晓兰,等.玉米ACE抑制肽的制备工艺及中试生产[J]. 食品与发酵工业, 2016, 42(7):158-164.
[8] WANG Y X, ZHENG M Y, YANG X H, et al. Optimization of multi-enzyme hydrolysis process for efficient corn gluten meal hydrolysis [J]. Advanced Materials Research, 2012, 608: 333-338.
[9] SHUKLA R, CHERYAN M. Zein: The industrial protein from corn [J]. Industrial Crops & Products, 2001, 13(3):171-192.
[10] CUDENNEC B, RAVALLEC-PLÉ R, COUROIS E, et al. Peptides from fish and crustacean by-products hydrolysates stimulate cholecystokinin release in STC-1 cells [J]. Food Chemistry, 2008, 111(4):970-975.
[11] 潘兴昌,曾瑜,刘文颖,等.玉米低聚肽和姜黄素对小鼠的醒酒功能研究[J]. 食品与发酵工业,2016, 42(11):25-34.
[12] 陈芳.玉米黄粉酶法制备高F值低聚肽的研究[D]. 重庆:西南农业大学, 2003.
[13] 杨羿.玉米肽F值及风味控制技术的研究[D]. 长春:吉林农业大学, 2012.
[14] 张学忠.玉米肽、制备方法及其应用:中国,200310115958.7[P].2004-12-08.
[15] 何音华,蔡丹,盛悦,等.玉米活性肽的制备分析及其功能活性研究进展[J]. 食品工业, 2018 (1): 234-237.
[16] 马伟.玉米肽低聚肽的制备、分离及其生物活性研究[D]. 无锡:江南大学,2015.
[17] 王福荣. 生物工程分析与检验[M]. 北京:中国轻工业出版社, 2006:124-125.
[18] 涂勇刚, 刘亚真,田颖刚,等,泰和乌骨鸡黑色素的体外抗氧化作用[J]. 食品与生物技术学报, 2009, 28(2): 145-149.
[19] 刘建华. 泰和乌骨鸡活性肽抗氧化与降血压及其补血作用研究[D]. 南昌:南昌大学, 2011.
[20] CHEN Y, XIE M Y, NIE S P, et al. Purification, composition analysis and antioxidant activity of a polysaccharide from the fruiting bodies of Ganoderma atrum[J]. Food Chemistry, 2008, 107(1):231-241.
[21] 祁尼娜,黄妙燕,马洪娟.纳豆杆菌发酵玉米粉制备玉米肽生产条件研究[J]. 青岛科技大学学报(自然科学版), 2015,36(S2): 84-89.
[22] 牟金秀.微生物发酵法生产玉米肽的研究[D].济南:山东轻工业学院, 2015.
[23] 宋占兰.玉米蛋白的生物法水解及产物的性质研究[D].齐齐哈尔:齐齐哈尔大学, 2012.
[24] 权文吉.酸性蛋白酶水解玉米蛋白粉的研究[D].大连:大连理工大学, 2007.
