Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal

A solid-state fermentation, active polypeptide technology, applied in protein food processing, plant protein processing, food science and other directions, can solve the problems of expensive enzymes and unfavorable promotion, and achieve low drying energy consumption, no environmental pollution, and low production costs. Effect

Inactive Publication Date: 2012-09-05
FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The enzymatic method usually uses phytase and xylanase to treat rapeseed meal, the effect of enz

Method used

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  • Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal
  • Method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal

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Experimental program
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Effect test

Embodiment 1

[0020] 1) Inoculate according to the ratio of plant lactic acid bacteria: Bacillus subtilis: Aspergillus oryzae = 3: 2: 1, and the concentration of the inoculated bacterial suspension is 10 8 / mL, the liquid-solid ratio is 9%, 6% and 3% respectively;

[0021] 2) After inoculating the rapeseed meal, place it in a fermentation tank for fermentation, the fermentation conditions: pH value 6.0, water-material ratio 0.6:1, temperature 25°C, fermentation time 72h;

[0022] 3) drying the fermented rapeseed meal at 55°C to obtain the active polypeptide.

[0023] It was detected that the crude protein content in rapeseed meal increased by 5% compared with that before fermentation, and the polypeptide content increased by more than 4.2% compared with before fermentation. 8-fold increase in DPPH clearance.

Embodiment 2

[0025] 1) Inoculate according to the ratio of plant lactic acid bacteria: Bacillus subtilis: Aspergillus oryzae = 2: 3: 1, and the concentration of the inoculated bacterial suspension is 10 8 / mL, the liquid-solid ratio is 6%, 9% and 3% respectively;

[0026] 2) After the rapeseed meal is inoculated, it is placed in a fermentation box for fermentation, the fermentation conditions are: pH value 5.5, water-material ratio 0.9:1, temperature 35°C, fermentation time 100h;

[0027] 3) drying the fermented rapeseed meal at 55°C to obtain the active polypeptide.

[0028] It was detected that the crude protein content in rapeseed meal increased by 8.7% compared with that before fermentation, and the polypeptide content increased by 5.1% compared with that before fermentation. 10-fold increase in DPPH clearance.

Embodiment 3

[0030] 1) Inoculate according to the ratio of plant lactic acid bacteria: Bacillus subtilis: Aspergillus oryzae = 1: 1: 3, and the concentration of the inoculated bacterial suspension is 10 8 / mL, the liquid-solid ratio is 3%, 3% and 9% respectively;

[0031] 2) After the rapeseed meal is inoculated, it is placed in a fermentation box for fermentation, the fermentation conditions are: pH value 6.5, water-material ratio 1.2:1, temperature 30°C, fermentation time 120h;

[0032] 3) drying the fermented rapeseed meal at 55°C to obtain the active polypeptide.

[0033] It was detected that the crude protein content in rapeseed meal increased by 6.4% compared with that before fermentation, and the polypeptide content increased by 4.1% compared with that before fermentation. 9-fold increase in DPPH clearance.

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Abstract

The invention relates to a method for obtaining active polypeptide by carrying out multi-strain compound solid state fermentation on common rapeseed meal. The common rapeseed meal is taken as raw material, plant lactic acid bacteria, bacillus subtilis and aspergillus oryzae are screened for carrying out mixed bacterium solid state fermentation, and concrete fermentation steps are as follows: inoculating in the ratio of plant lactic acid bacteria to bacillus subtilis to aspergillus oryzae being (1-5): (1-3): (1-3), wherein concentration of inoculated bacterium suspension is 108/mL, after inoculation, fermenting in a fermentation bin, and drying at the temperature of 55 DEG C, thus obtaining the active polypeptide. By adopting the method disclosed by the invention, after fermentation, crude protein content is improved by 10%, polypeptide content is increased by more than 6%, clearance rate of the polypeptide to hydroxyl radical is improved by 14 times, the clearance rate of the polypeptide to superoxide anion is improved by 17 times, and the clearance rate of the polypeptide to DPPH (1,1-diphenyl-2-picrylhydrazyl radical) is improved by 12 times.

Description

technical field [0001] The invention belongs to the field of biotransformation of rapeseed meal, and in particular relates to a method for obtaining active polypeptides by multi-strain compound solid-state fermentation of common rapeseed meal. Background technique [0002] Rapeseed is the third largest oilseed crop in the world, after soybean and cottonseed in production. Rapeseed is not only rich in oil, but also rich in protein, which is a potential plant protein resource. From the amino acid composition of protein, the nutritional value of rapeseed protein is comparable to the model protein recommended by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). For a long time, the development effect of rapeseed protein is not ideal, because rapeseed contains anti-nutritional factors such as glucosinolates and phytic acid, which greatly limits the development and utilization of rapeseed protein, so detoxification must be ...

Claims

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Application Information

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IPC IPC(8): A23J3/14A23J3/34
Inventor 程薇王晓凡汪兰熊光权吴文锦乔宇廖李于巍陈明利高虹
Owner FARM PROD PROCESSING & NUCLEAR AGRI TECH INST HUBEI ACAD OF AGRI SCI
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