The tea seed was used to produce peptides with fermentation by microbes and to analyze its functional activity. The results showed that microbial fermentation accelerated the release of proteins from tea seed and improved the genera-tion of peptides with the B. amyloliquefaciens as the optimal strain. The optimal fermentation parameters was obtained by single factor experiment as following: 1％ of inoculum, 50 g/L of tea seed with 120 r/min of rotation at pH 6.0 for 48 h culti-vation, under which the tea seed peptide yield is up to 6.13 mg/mL. After fermentation, the proportion of proteins with low molecule increased 16.25％. The proportions of essential amino acids, hydrophobic amino acids and acid amino acids in-creased apparently, which promote the improvement of antioxidant capacity than raw tea seed.
维普
万方数据