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Method for preparing rapeseed peptide through synergistic fermentation of lysozyme and rapeseed dregs

A technology of synergistic fermentation and rapeseed meal, applied in microorganism-based methods, biochemical equipment and methods, fermentation and other directions, can solve the problems of low yield of rapeseed peptides, and achieve a wide range of raw material sources, reduced costs and low prices. Effect

Inactive Publication Date: 2014-07-09
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for the preparation of rapeseed peptide by bacterium-enzyme synergistic solid-state fermentation, so as to solve the problem of relatively low yield of rapeseed peptide in the prior art using simple mixed-bacteria solid-state fermentation

Method used

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  • Method for preparing rapeseed peptide through synergistic fermentation of lysozyme and rapeseed dregs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Production of rapeseed peptide by solid-state fermentation of rapeseed meal with mixed bacteria and enzymes

[0042] Preparation of Bacillus subtilis starter:

[0043] Slant medium: beef extract 0.3g; peptone 1.0g; NaCl 0.5g; nutrient agar 2.0g; tap water 100mL; pH 7.2~7.4.

[0044] Seed medium: beef extract 0.3g; peptone 1.0g; NaCl 0.5g; tap water 100mL; pH 7.2~7.4.

[0045] Sterile nutrient solution: glucose 5.0g; KH 2 PO 4 3.0g; sterile water 1000mL; pH 7.0.

[0046] Preparation of starter: Pick two rings of Bacillus subtilis from the activated strain preservation slant and inoculate it in the seed medium, seal it with 8 layers of gauze, culture it on a shaker at 35°C, 120r / min for 24 hours, to increase the concentration of bacteria. reach 10 8 individual / mL. Dilute the seed solution with sterile nutrient solution to prepare a bacterial cell concentration of 3×10 7 Individual / mL Bacillus subtilis starter.

[0047] Preparation of Mucor actinosa starter:

[00...

Embodiment 2

[0057] Synchronous solid-state fermentation of rapeseed meal with mixed bacteria and enzymes to produce rapeseed peptide

[0058] Preparation of Bacillus subtilis starter:

[0059] Slant medium: beef extract 0.3g; peptone 1.0g; NaCl 0.5g; nutrient agar 2.0g; tap water 100mL; pH 7.2~7.4.

[0060] Seed medium: beef extract 0.3g; peptone 1.0g; NaCl 0.5g; tap water 100mL; pH 7.2~7.4.

[0061] Sterile nutrient solution: glucose 5.0g; KH 2 PO 4 3.6g; sterile water 1000mL; pH 6.5.

[0062] Preparation of starter: Pick two rings of Bacillus subtilis from the activated strain preservation slant and inoculate it in the seed medium, seal it with 8 layers of gauze, culture it on a shaker at 35°C, 120r / min for 24 hours, to increase the concentration of bacteria. reach 10 8 individual / mL. Dilute the seed solution with sterile nutrient solution to prepare a bacterial cell concentration of 3×10 7 Individual / mL Bacillus subtilis starter.

[0063] Preparation of Mucor actinosa starter: ...

Embodiment 3

[0073] Synchronous solid-state fermentation of rapeseed meal with mixed bacteria and enzymes to produce rapeseed active peptide

[0074] Difference with embodiment 2 is, carry out purification according to the following method:

[0075] Rapeseed peptide crude extract was passed through activated carbon column, desalting column (HiPrep TM 26 / 10, flow rate 30mL / min, room temperature) after decolorization, debittering, and desalination, then ultrafiltration was carried out through ultrafiltration membranes with molecular weight cut-offs of 30kDa, 10kDa, 5kDa, 3kDa and 1kDa respectively, and the filtrates with different molecular weight cut-offs were collected. Five component rapeseed peptide powders with different biological activities were obtained by freeze-drying. The protein content of the rapeseed peptide is 90% (dry basis, N×6.25), and the peptide content with a molecular weight of 1kDa-5kDa is 70%.

[0076] The components with a molecular weight in the range of 1kDa~3kD...

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Abstract

The invention provides a method for preparing rapeseed peptide through lysozyme synergistic solid state fermentation, which aims at solving the problem of low yield of the rapeseed peptide through single mixed bacteria solid state fermentation in the prior art. The method uses the bacteria and mould capable of producing protease as well as protease to prepare the rapeseed peptide through synergistic solid state fermentation of rapeseed dregs, and comprises the following steps of smashing the rapeseed dregs, preparing a leavening agent, solid state fermenting, deactivating the enzyme, separating and removing residues, decoloring, debitterizing, desalting, separating and purifying, and drying so as to obtain rapeseed peptide powder. According to the method, on one hand, solid state fermentation of microorganism generates multiple metabolic products and enzymes, so as to hydrolyze protein and effectively degrade toxic substances in the rapeseed dregs, compared with the enzymolysis method, the method improves the efficiency and greatly lowers bitter; on the other hand, the added neutral protease plays a helping role in peptide fragment, compared with fermentation through single microorganism, the method greatly improves the degradation degree of the protein, and improves the yield of the rapeseed peptide.

Description

technical field [0001] The invention relates to the technical field of microbial enzymolysis and fermentation, in particular to a method for preparing rapeseed peptides by co-fermenting rapeseed dregs with bacteria and enzymes. Background technique [0002] my country is the country with the largest rapeseed production in the world, and the rapeseed resources are very rich. Rapeseed can be processed to obtain about 35% rapeseed oil and 65% cake, and the rapeseed protein contained in rapeseed cake is as high as 35% ~ 42%. Its amino acid content is very rich and well balanced, almost no There are limiting amino acids, it is a very good protein, and its nutritional value is comparable to that of casein and animal protein. However, rapeseed cake contains more anti-nutritional components such as glucosinolates, phytic acid, and tannins, which limits the application of rapeseed cake as a vegetable protein resource in the food industry. [0003] With the in-depth research on prot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P39/00C12P21/06C12R1/125C12R1/785
Inventor 王立峰谢慧慧王玉梅张晶熊维涛鞠兴荣
Owner NANJING UNIV OF FINANCE & ECONOMICS
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