Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 219 - 224

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026763

Optimization of extraction process and antioxidant activity in vitro of small peptides from mixed bacteria fermented Perilla meal

  • TIAN Haijuan ,
  • WANG Lei ,
  • LIU Mingxin ,
  • WU Tingting ,
  • ZHANG Yan ,
  • ZHANG Chuanzhi ,
  • PAN Yan
Expand
  • 1(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College, Changchun 130507, China)
    2(Branch of Food Engineering,Jilin Business and Technology College, Changchun 130507, China)
    3(Shandong Institute for Food and Drug Control, Jinan 250101, China)

Received date: 2021-01-26

  Revised date: 2021-02-25

  Online published: 2021-11-18

Fold

Abstract

Taking Perilla meal fermented by mixed bacteria as raw material, the extraction process was optimized by controlling the water ratio, temperature, time and pH, and taking the yield of the small peptides as the index. The DPPH radical scavenging rate, hydroxyl radical (·OH) scavenging rate and reducing capacity of small peptides were investigated before and after fermentation. The results showed that when the alkaline protease was added at 5%, the optimum extraction conditions were pH 8.5, 45 ℃, 210 min and substrate concentration 5%. The yield of small peptides in fermented Perilla meal was (32.56±1.25)%. The DPPH radical scavenging rate, ·OH scavenging rate and the reducing capacity were (90.00±4.58)%, (100.00±0)% and 2.49±0.09, respectively, increased by 6%, 4% and 33% comparing with those of (84.00±2.65)%, (96.00±2.00)% and 1.87±0.10 in the unfermented Perilla meal.

Key words： Perilla meal small peptide; extraction; DPPH radical scavenging rate; ·OH scavenging rate; the reducing capacity

Cite this article

TIAN Haijuan , WANG Lei , LIU Mingxin , WU Tingting , ZHANG Yan , ZHANG Chuanzhi , PAN Yan . Optimization of extraction process and antioxidant activity in vitro of small peptides from mixed bacteria fermented Perilla meal[J]. Food and Fermentation Industries, 2021 , 47(20) : 219 -224 . DOI: 10.13995/j.cnki.11-1802/ts.026763

References

[1] 刘大川, 余华峰.乙醇浸提紫苏籽压榨饼中油脂的工艺[J].农业工程学报, 2008,24(11):242-246.
LIU D C, YU H F.Technology for extraction of perilla seed oil from pressed Perilla seed cake with ethanol[J].Transactions of the China Society of Agricultural Engineering, 2008,24(11):242-246.
[2] 王楠,冯志彪.两种油料蛋白制备及其功能性研究[J].中国油脂, 2012, 37(3):18-22.
WANG N, FENG Z B.Preparation and functional properties of two kinds of oilseed proteins[J].China Oils and Fats, 2012, 37(3):18-22.
[3] 石玮婷, 李荣, 姜子涛.紫苏籽蛋白的提取及纯化研究[J].中国食品添加剂, 2013(4):68-74.
SHI W T, LI R, JIANG Z T.Study on preparation and purification of protein from Pefilla seeds[J].China Food Additives, 2013(4):68-74.
[4] 刘大川, 童波, 周海军.紫苏粕中粗多糖提取工艺的研究[J].油脂工程技术, 2008(9):71-73.
LIU D C, TONG B, ZHOU H J.Study on polysaccharides extraction from Perilla seed meal[J].Oil & Fat Engineering Technology, 2008(9):71-73.
[5] ZHU J F, YANG Y Y, WEN Y, et al.An improved ultrasound-assisted alkali extracting process of Perilla seed meal polysaccharide[J].Separation Science and Technology, 2013, 48(18):2 771-2 778.
[6] 朱建飞, 白绍文, 陈楠, 等.紫苏饼粕多糖的水提工艺研究[J].安徽农业科学, 2011, 39(1):266-267.
ZHU J F, BAI S W, CHEN N, et al.Study on water extraction technology of polysaccharides from Perilla meal[J].Journal of Anhui Agricultural Sciences, 2011, 39(1):266-267.
[7] 朱建飞, 杨嗦啦, 陈岗, 等.碱提紫苏饼粕多糖的工艺优化[J].食品研究与开发, 2011, 32(2):69-71.
ZHU J F, YANG S L, CHEN G, et al.Optimization of extractifor technology of polysaccharide for Perilla meal by alkali[J].Food Research and Development, 2011, 32(2):69-71.
[8] 朱建飞, 肖怡, 唐春红, 等.酸提紫苏粕多糖工艺研究[J].重庆工商大学学报 (自然科学版), 2012, 29(11):50-54.
ZHU J F, XIAO Y, TANG C H, et al.Study on acid extraction technology of polysaccharides from Perilla meal[J].Journal of Chongqing Technology and Business University (Natural Science Edition), 2012, 29(11):50-54.
[9] ZHANG H J, LI H Z, ZHANG, Z J, et al.Optimization of ultrasound-assisted extraction of polysaccharides from Perilla seed meal by response surface methodology:Characterization and in vitro antioxidant activities[J].Journal of Food Science, 2021, 86(2):306-318.
[10] KIM J M, YOON K Y.Functional properties and biological activities of Perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes[J].Food Science and Biotechnology, 2020, 29(11):1 553-1 562.
[11] JA M K, KYUNG Y Y.Functional properties and biological activities of Perilla seed meal protein hydrolysates obtained by using different proteolytic enzymes[J].Food Science and Biotechnology, 2020, 29(11):1 553-1 562.
[12] 田海娟, 覃明月, 谢黎明, 等.混菌发酵对紫苏粕小肽含量的影响[J].粮油食品科技, 2018, 26(4):55-58.
TIAN H J, QIN M Y, XIE L M, et al.Study on the effect of mixed fermentation on the content of small peptide of Perilla seed meal[J].Science and Technology of Creals, Oils and Foods, 2018, 26(4):55-58.
[13] 曾何华, 曾永明.花生蛋白酶解活性肽抗氧化特性的研究[J].食品工业, 2014, 35(7):20-24.
ZENG H H, ZENG Y M.Study on the antioxidant activity of enzymatic hydrolysis bioactive peptide from peanut meal powder[J].The Food Industry, 2014, 35(7):20-24.
[14] 彭惠惠,李吕木,钱坤,等.发酵芝麻粕中芝麻小肽的分离纯化及其体外抗氧化活性[J].食品科,学2012, 34(9):66-69.
PENG H H, LI L M, QIAN K, et al.Isolation, purification and antioxidant activity of sesame peptide from solid-state fermentation[J].Food Science, 2013, 34(9):66-69.
[15] 殷军, 葛青, 毛建卫, 等.竹叶多糖的组分及抗氧化活性分析[J].食品工业科技, 2013, 34(2):100-103.
YIN J, GE Q, MAO J W, et al.Analysis of composition and antioxidant activities of polysaccharide extracted from Moso bamboo-leaf[J].Science and Technology of Food Industry, 2013, 34(2):100-103.
[16] 王莉娟,陶文沂.大豆肽体外抗氧化活性研究[J].生物加工过程,2008, 6(4):69-73.
WANG L J, TAO W Y.Anti-oxidative effect of soybean peptides in vitro[J].Bioprocessing Technology, 2008, 6(4):69-73.
[17] 程诗韔,孙倩,王林,等.草莓酒发酵过程中组分和抗氧化性的变化[J].农业工程技术, 2017, 37(20):19-22.
CHENG S C, SUN Q, WANG L, et al.Changes of components and antioxidant activity in strawberry wine during fermentation[J].Agricultural Engineering Technology, 2017, 37(20):19-22.
[18] WANG L J, TAO W Y.Study on antioxidant activity of soybean peptide in vitro[J].Biological Processing, 2008, 4(6):69-73.
[19] 彭志英. 食品酶学导论[M].北京:中国轻工业出版社, 2002:124-126.
PENG Z Y.Food Enzymology[M].Beijing:China Light Industry Press, 2002:124-126.
[20] TUCKER G A, WOODS L J.酶在食品加工中的应用[M].李雁群, 肖功年(译).第2版.北京:中国轻工业出版社, 2002:36-48.
TUCKER G A, WOODS L J.Application of Enzyme in Food Processing[M].LI Y Q, XIAO G N(translated).2nd ed.Beijing:China Light Industry Press, 2002:36-48.
[21] 史军,王金水,蔡凤英, 等.花生蛋白酶解条件及活性肽抗氧化特性研究[J].河南工业大学学报(自然科学版),2006,27(6):29-33.
SHI J, WANG J S, CAI F Y, et al.Study on enzymatic hydrolysis of peanut protein and antioxygenic property of active peptides [J] Journal of Henan University of Technology (Natural Science Edition),2006,27(6):29-33.
[22] 崔剑, 李兆陇, 洪啸吟.自由基生物抗氧化与疾病[J].清华大学学报, 2000, 40(6):9-12.
CUI J, LI Z L, HONG X Y.Bio-antioxidants with ill thrapy[J].Journal of Tsinghua University, 2000, 40(6):9-12.
[23] 胡蓉. 绿茶中茶多酚的提取工艺及体外抗氧化活性研究[J].食品界, 2017,40(6):138-139.
HU R.Study on extraction technology and antioxidant activity of tea polyphenols from green tea[J].Food Industry, 2017,40(6):138-139.
[24] SIDDHURAJU P, MOHAN P S, BECKER K.Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.):A preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp[J].Food Chemistry, 2002, 79(1):61-67.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.