发酵法制备生物活性肽及其产物的初步分析

The preparation of bioactive peptides by fermentation and the hydrolyzates determination

摘要: 以4株蛋白水解能力较强的瑞士乳杆菌作为出发菌株,分别测定其36h内的蛋白水解动力曲线、产酸曲线,经比较分析选出一株产肽能力强、速率快的瑞士乳杆菌作为后续实验用株。采用响应面分析法优化发酵条件,TricineSDS-PAGE电泳法对发酵产物进行初步分析。结果表明:所选瑞士乳杆菌在接种量为3.5%,底物浓度13%,发酵温度37℃,发酵时间18h的条件下,水解度可达5.60%,可将乳蛋白水解成大量的生物活性肽,其中包括很多小分子肽段,表明该菌可作为水解乳蛋白制备生物活性肽的优良菌株。

Abstract: Four lactobacillus helveticus with high proteolytic activity were regarded as the research subject, the changes in degree of hydrolysis (DH) and pH were examined periodically during 36 hours of fermentation.One of strains was selected for further study.Fermentation condition was optimized by response surface analysis and the hydrolyzates were determined by SDS- PAGE.The results showed that optimum hydrolysis condition was as follows:inoculum size of 3.5%, substrate concentration of 13%, hydrolysis temperature of 37.0℃, fermentation time of 18h.The degree of hydrolysis was 5.60% and the hydrolyzates contained a large number of small peptide fragments.So the strain was an optimal strain for the production of small peptides derived from fermented milk.