Processing Technology of Biologic Peptide from Soybean Meal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2010年01期

Page:

101-104,108

Research Field:

Publishing date:

Info

Title:

Processing Technology of Biologic Peptide from Soybean Meal

Author(s):

LIU Hao-fei¹; CHEN Xia¹; ZHAO Gui-xing¹; LI Dan²; LIU Li-jun¹

1.Soybean Research Institute，Heilongjiang Academy of Agricultural Sciences，Harbin 150086，Heilongjiang；

2.Ningde Teachers College，Ningde 352100，Fujian，China

Keywords:

Soybean meal; peptide; Fermentation; Bacillus subtilis

PACS:

TS214.2

DOI:

10.11861/j.issn.1000-9841.2010.01.0101

Abstract:

In this paper，the production method of using bacterium fermenting soybean meal through selecting strain，optimizing the condition in the spinner flask was studied.Taking the content of α-N in the Fermentation Broth as an index，the Aspergillus niger，Aspergillus oryzae and Bacillus subtilis was selected and the Bacillus subtilis was the optimum strain.The processing technology of the biologic peptide of soybean meal was determined as follows：seed inoculation time 16 h，granularity of the soybean meal 40 holes，pH 6.8，glucose 2%，soybean meal 11%，inoculation amount 6%，fermentation time 48h.Under the optimum technological conditions，the ratio of the peptides from the soybean protein was 41.18%.

References:

[1]李里特，王海.功能性大豆食品[M].北京:中国轻工业出版社，2002：98-100.(Li L T，Wang H.Functionality soybean food[M].Beijing:China Light Industry Press，2002：98-100.)

[2]Jorge R W，Delia A S，Maria C A.Thermal and electrophoretic behavior，hydrophobicity，and some functinoal properties of acid-treated soy isolates[J].Journal of Agricultural and Food Chemistry，1996，44:1881-1889.

[3] Lee K A，Kim S H.New peptides isolated from a soyprotein hydrolysate that inhibit platelet aggregation[J].Food Chemistry，2005，90:389-393.

[4]Petruccelli S，Anon M C.Relationship between the method ofobtention and the structural and functional properties of soyprotein isolates[J].Food Chemistry，1994，42:2161-2169.

[5]Arthan N.Antiviral is of avonoid sulfate and steroidal giycosidesfrom the fruits of salanum rorvum[J].Phytochemistry，2002，59:459-463.

[6]Heller S.Antimitotic peptide characters from soybean：Rolein protection from cancer[J].Nutrition Reviews，1999，57:359-361.

[7]王文娟，潘海涛，于磊娟.豆粕发酵制备大豆肽的研究[J].粮食加工，2007，32(2):55-56.(Wang W Y，Pang H T，Yu L J.Study on producing soybean peptides by fermenting with soybean cake[J].Grain Processing，2007，32(2):55-56.)

[8]刘唤明，邓楚津.发酵法生产大豆肽的研究[J].饲料工业，2006，27(19):4-5.(Liu H M，Deng C J.Peptide from soybean meal by fermentation[J].Feed Industry，2006，27(19):4-5.)

[9]Delia A S，Jorge R W，Estela L A，et al.Water imbibing capacity of soy protein isolate:influence of protein denaturation[J].Journal of Agricultural and Food Chemistry，2001，39:1386-1391.

[10]张红芬.豆粕生物肽的生产工艺及其对肉鸡生产性能和血液生化指标的影响研究[D].保定:河北农业大学，2004:4-5.(Zhang H F.The Study of the processing technology of biologic peptide of soybean meal and its effect on the performance and blood indicator of broilers[D].Baoding：Hebei Agricultural University，2004:4-5.)

Memo

Memo:

-

Common functions