菌酶协同固态发酵核桃谷蛋白制备抑菌肽
Bacteriozyme Cooperated with Solid-fermented Walnut Glutenin to Prepare Bacteriostatic Peptides
马慧 1梅洁 2袁新超 3袁新越 3顾雪敏 2孙欢 2王梓棚 2孔令明2
作者信息
- 1. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052;新疆果品采后科学与技术重点实验室,新疆乌鲁木齐 830052
- 2. 新疆农业大学食品科学与药学学院,新疆乌鲁木齐 830052
- 3. 新疆超越歆生物科技有限公司,新疆昌吉 831700
- 折叠
摘要
核桃粕作为榨油副产物常被用作饲料或丢弃,造成大量优质蛋白资源的浪费.本文为高值化利用核桃粕资源,以其中含量最高的谷蛋白为原料,采用枯草芽孢杆菌和碱性蛋白酶协同固态发酵法制备核桃谷蛋白抑菌肽.以多肽含量和抑菌圈直径作为评价指标,进行单因素实验和响应面试验优化最佳菌酶协同固态发酵工艺参数.对制备的谷蛋白抑菌肽热稳定性进行探究.结果显示,单因素实验表明谷蛋白抑菌肽对大肠杆菌和金黄色葡萄球菌均有一定的抑制作用.响应面试验下最佳发酵工艺参数为:接种量5％,料液比1∶1.5,发酵温度43 ℃,发酵时间3 d,加酶量400 U/g.最佳工艺条件下多肽含量达到26.35±1.29 mg/g,对金黄色葡萄球菌抑菌圈直径为15.50±1.53 mm.通过差示扫描量热仪(Differential Scanning Calorimeter,DSC)分析可得,谷蛋白抑菌肽比谷蛋白具有更高的热稳定性.研究表明通过菌酶协同固态发酵核桃谷蛋白制备的抑菌肽具有良好的抑菌效果且结构相对稳定.
Abstract
As a by-product of oil extraction,walnut meal was often used as feed or discarded,resulting in a waste of a large amount of high-quality protein resources.In this paper,for the high-value utilization of walnut meal resources,the highest content of glutelin was used as raw material to prepare walnut glutelin bacteriostatic peptide by solid-state fermentation with Bacillus subtilis and alkaline protease.The polypeptide content and the diameter of the inhibition zone of Staphylococcus aureus were used as the response values to optimize the optimal bacterial enzyme synergistic solid-state fermentation process parameters by single factor test.and response surface test.The thermal stability of the prepared glutelin bacteriostatic peptide was investigated.The results showed that the single factor test showed that the glutelin bacteriostatic peptide had a certain inhibitory effect on Escherichia coli and Staphylococcus aureus.The optimal fermentation process parameters under the response surface test were as follows:Inoculation amount 5％,solid-liquid ratio 1∶1.5,fermentation temperature 43 ℃,fermentation time 3 d,and enzyme dosage 400 U/g.Under the optimal process conditions,the peptide content reached 26.35±1.29 mg/g,and the diameter of the inhibition zone against Staphylococcus aureus was 15.50±1.53 mm.Differential scanning calorimetry(DSC)analysis showed that glutelin antimicrobial peptides had higher thermal stability than glutelin.This study showed that the bacteriostatic peptide prepared by solid-state fermentation of walnut glutelin with enzyme has a good bacteriostatic effect and relatively stable structure.
关键词
核桃谷蛋白/菌酶协同/固态发酵/抑菌肽/热稳定性Key words
walnut glutenin/bacterial and enzyme synergy/solid-state fermentation/bacteriostatic peptide/thermostability引用本文复制引用
基金项目
自治区级"人才引领林果业提质增效"专项(HTCYZJTD2020-04)
出版年
2024
国家科技期刊平台
NSTL
万方数据