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.
TIE Yu
,
LIU Jun
,
LI Li
,
WANG Jingfeng
,
WANG Guoqiang
,
ZHAO Qikai
,
ZHOU Pengsong
. A two-step process for preparing rapeseed meal peptides and improving protein solubility[J]. Food and Fermentation Industries, 2019
, 45(16)
: 143
-147
.
DOI: 10.13995/j.cnki.11-1802/ts.020783
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