Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 84 - 92

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031034

Preparation of Antarctic krill peptides by fermentation of Bacillus subtilis and its in vitro antioxidant activity

  • YANG Liu ,
  • ZHENG Hanfeng ,
  • GUO Quanyou ,
  • YANG Xu ,
  • ZHOU Guoyan ,
  • ZHENG Yao
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  • 1(East Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090, China)
    2(School of Health Sciences and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2022-02-04

  Revised date: 2022-02-25

  Online published: 2022-08-19

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Abstract

Antarctic krill protein peptides were prepared by fermentation of the defatted Antarctic krill powder with Bacillus subtilis. The fermentation conditions were optimized by single-factor and orthogonal tests, and the in vitro antioxidant activity of the crude peptides was determined. The results showed that the optimal fermentation conditions for high hydrolysis were 3 d, 3∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum, and the optimal fermentation conditions for high protein recovery were 3 d, 1∶100(g∶mL) stock-to-liquid ratio and 1.5×108 CFU/mL initial inoculum. The total antioxidant capacity was stronger in the high hydrolysis fermentation group, and the free radical scavenging rate was stronger in the high protein recovery fermentation group. It showed that the preparation of Antarctic krill protein peptides with good antioxidant properties by fermentation with Bacillus subtilis is feasible and provides a reference for the deep processing and comprehensive utilization of Antarctic krill.

Key words： Antarctic krill powder; Bacillus subtilis; fermentation; protein peptides; in vitro antioxidant activity

Cite this article

YANG Liu , ZHENG Hanfeng , GUO Quanyou , YANG Xu , ZHOU Guoyan , ZHENG Yao . Preparation of Antarctic krill peptides by fermentation of Bacillus subtilis and its in vitro antioxidant activity[J]. Food and Fermentation Industries, 2022 , 48(14) : 84 -92 . DOI: 10.13995/j.cnki.11-1802/ts.031034

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