| 枯草芽孢杆菌发酵鱼蛋白制备抗氧化型发酵液工艺的初步研究 |
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| 引用本文： | 陈洁,黄佩佩,宋茹.枯草芽孢杆菌发酵鱼蛋白制备抗氧化型发酵液工艺的初步研究[J].浙江水产学院学报,2011(3):254-258. |
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| 作者姓名： | 陈洁 黄佩佩 宋茹 |
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| 作者单位： | 浙江海洋学院食品与药学学院,浙江舟山316004 |
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| 基金项目： | 浙江省高等学校优秀青年教师资助计划（2009）; 浙江省科技计划面上项目（2009C32023） |
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| 摘 要： | 利用食用级枯草芽孢杆菌发酵鱼蛋白制备抗氧化型发酵液,以发酵液的DPPH清除率为抗氧化性指标,分别研究了接种量、发酵时间、料液比、葡萄糖添加量、装液量和摇床转速对产物抗氧化性的影响。结果表明：接种量2%、发酵时间24 h、水：鱼肉比例2：1、葡萄糖添加量2%、（50~100）mL/250 mL三角瓶的装液量和摇床转速150 r/min分别是各单因素下的最佳水平。发酵液经蛋白质、肽类和游离氨基酸定性检测均呈阳性,表明是具有抗氧化作用的肽类混合物。
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| 关 键 词： | 鱼蛋白 枯草芽孢杆菌 发酵 影响因素 |
Preparing Antioxidant Ingredient Derived From Fish Protein Fermentation by Bacillus subtilis |
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| Authors: | CHEN Jie HUANG Pei-pei SONG Ru |
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| Institution: | (School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316004,China) |
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| Abstract: | Antioxidant fermentation was prepared by fermenting fish protein with Bacillus subtilis,the factors of inoculation content,fermentation time,ratio of water to fish meat,glucose addition content,loading volume and rotation speed were assayed respectively using DPPH radical scavenging rate as antioxidant activity indicator.Results showed that inoculation content 2%,fermentation time 24 h,ratio of water to fish meat 2：1,glucose addition content 2%,loading volume 50-100 mL/250 mL and rotation speed 150 r/min were the optimal level of single factor,respectively.The qualitative analyses of protein,peptide and free amino acid were all positive,therefore,it could be concluded that the fish protein fermentation should belong to peptides mixture with antioxidant activity. |
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| Keywords: | fish protein Bacillus subtilis fermentation influencing factor |
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