|Table of Contents|

Optimization of Condition for Liquid State Fermenting Soybean Antioxidative Peptide(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年03期
Page:
509-514
Research Field:
Publishing date:

Info

Title:
Optimization of Condition for Liquid State Fermenting Soybean Antioxidative Peptide
Author(s):
LIU Ming1; TAN Bin1; WU Yong-pei2; TAN Hong-zhuo1; TIAN Xiao-hong1
1Academy of State Administration of Grain，Beijing，100037；
2 College of Bioengineering，Jimei University，Xiamen 361021，Fujian，China
Keywords:
Liquid state fermentation; Soybean antioxidative peptide; Antioxidant activity; Response surface methodology
PACS:
Q815.S529.TQ936.1+6
DOI:
10.11861/j.issn.1000-9841.2008.03.0509
Abstract:
In order to optimize the liquid state fermenting conditions of soybean antioxidative peptide，the single factor experiments and factorial experiment design for medium rate，fermentation temperature，inoculative rate，primary pH value and water addition were carried out using total antioxidant activity as index.Then the reactive temperature and pH were optimized by steepest ascent design and secondary regression common rotary combination design.Results showed that suitable technologcial conditions of liquid state fermentation for soybean antioxidative peptide were： the medium rate 4%，inoculative rate 5.19%，age of inoculum 36 h，fermentation temperature 37.0℃，primary pH value 7.39，and fermentation time 36 h.Under the optimal conditions，the total antioxidant activity of fermentative product reaches 795.75 U.g-1?bean residue.The experimental result is basically agreed with the predicted value.

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Last Update: 2014-10-08