Method for producing antioxidant high-activity peptide through cooperation of bacterial enzyme and sesame meal
Through the synergistic method of bacteria and enzymes, sesame meal was fermented with Aspergillus niger and enzymatically hydrolyzed with flavor protease, which solved the problems of thermal denaturation of protein and low enzymatic hydrolysis efficiency in sesame meal, achieved efficient preparation of antioxidant and highly active peptides, and improved the utilization value of sesame meal.
Patent Information
- Application Number
- CN202510756490.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-09
- Publication Date
- 2025-09-05
AI Technical Summary
In the prior art, the protein in sesame meal undergoes thermal denaturation during high-temperature roasting, resulting in reduced water solubility and limiting its utilization value. In addition, the existing methods have problems such as low enzymatic hydrolysis efficiency, production of bitter peptides and insufficient antioxidant activity when preparing antioxidant high-activity peptides.
The bacterial enzyme synergistic method is adopted. The sesame meal is first fermented with Aspergillus niger and then flavor protease is added to enzymatically hydrolyze the sesame meal. Combined with soybean protein hydrolysate and glucose, the enzymatic hydrolysis efficiency and antioxidant activity are improved through the synergistic effect of bacterial enzymes.
The content and antioxidant activity of highly active antioxidant peptides in sesame meal were increased, the production of bitter peptides was reduced, and the enzymatic hydrolysis efficiency and the high-value utilization potential of the product were improved.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of oil plant protein processing, in particular to a method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal. Background Art
[0002] Sesame meal, a byproduct of sesame oil extraction, is rich in crude protein, approximately 38%-50%, making it an important source of plant protein. Sesame seeds are roasted at temperatures as high as 200°C during oil extraction, which denatures the sesame protein and reduces its water solubility. This results in sesame meal containing low-soluble protein and insoluble fiber, which, to a certain extent, limits its full utilization.
[0003] Plant-derived bioactive peptides, a class of low-molecular polymers with numerous biological activities produced during the hydrolysis of plant proteins, offer advantages such as a rich variety, novel structure, and renewable resources. Sesame meal is rich in protein, and using sesame meal as a raw material to produce sesame meal bioactive peptides allows for the rational utilization of protein in sesame meal, contributing to the efficient and value-added development of sesame products.
[0004] Currently, methods for producing active peptides from sesame meal include chemical hydrolysis, enzymatic hydrolysis, and microbial fermentation. Chemical hydrolysis is simple and cost-effective, but the nutritional properties of the protein after acid or alkaline hydrolysis are reduced and its biological activity is low. Enzymatic hydrolysis involves using proteases to cleave the target protein to produce active peptides. The journal "Preparation and Amino Acid Composition and Structural Analysis of Low-Bitterness Sesame ACE Inhibitory Peptides" (Jia Cong et al., Food and Fermentation Industry) describes a two-step enzymatic hydrolysis of sesame meal protein, using alkaline protease hydrolysis followed by the addition of flavor proteases. However, enzymatic hydrolysis of sesame meal alone produces bitter peptides, resulting in an unpleasant enzymatic flavor. Furthermore, the dense structure of plant proteins in sesame meal, along with the presence of cellulose and anti-nutritional factors, can hinder sufficient contact between enzymes and substrates, leading to low hydrolysis efficiency. Microbial fermentation utilizes extracellular proteases produced by microorganisms during their growth and reproduction to break down proteins in the fermentation feedstock into peptides. Prior art, the journal "Study on Optimizing Sesame Meal Fermentation for Sesame Polypeptides by the Corresponding Flour Method" (Qian Senhe et al., China Oils and Fats, Issue 1, 2013) disclosed the use of Aspergillus niger as a fermentation strain to produce sesame polypeptides. However, Aspergillus niger requires a long period of time to grow and produce enzymes in sesame meal. During the fermentation process, the strain is easily disturbed by external factors, resulting in reduced activity. Furthermore, the protease secreted by Aspergillus niger itself is limited in activity, resulting in insufficient hydrolysis of sesame meal.
[0005] Therefore, it is particularly necessary to develop a method for producing antioxidant high-activity peptides using sesame meal, which can not only increase the content of antioxidant high-activity peptides, but also ensure the antioxidant activity of high-activity peptides, thereby realizing the high-value utilization of sesame meal. Summary of the Invention
[0006] In response to the above-mentioned prior art, the present invention aims to provide a method for producing highly active antioxidant peptides using bacterial enzymes in conjunction with sesame meal. The method uses sesame meal, soybean protein hydrolysate, and glucose as raw materials, first adding Aspergillus niger for fermentation, and then adding flavor protease for enzymatic hydrolysis to produce highly active antioxidant peptides from sesame meal. The present invention utilizes bacterial enzymes in conjunction with sesame meal to produce highly active antioxidant peptides, demonstrating a synergistic effect in increasing the content and antioxidant activity of highly active antioxidant peptides.
[0007] To achieve the above object, the present invention adopts the following technical solutions: In a first aspect, the present invention provides a method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal, comprising the following steps: (1) Sesame meal, isolated soybean protein hydrolysate, glucose and water are uniformly mixed to obtain a fermentation raw material; Aspergillus niger seed liquid is added to the fermentation raw material, and fermentation is performed to obtain a sesame meal fermentation product; (2) Mixing the fermentation product of sesame meal with water to obtain a mixture; adding flavor protease to the mixture for enzymatic hydrolysis to obtain sesame meal hydrolysate; centrifuging the sesame meal hydrolysate, collecting the supernatant after centrifugation, and drying it to obtain sesame meal antioxidant high-activity peptides.
[0008] Preferably, in step (1), the soybean protein isolated protein hydrolysate is prepared by the following method: Soy protein isolate and water are mixed at a material-liquid ratio of 1 g: (6-10) mL, and then alkaline protease is added. The mixture is enzymatically hydrolyzed at pH 8-10 and 45-55° C. for 5-7 hours to obtain a soybean protein isolate hydrolyzate.
[0009] Furthermore, the amount of alkaline protease added is 1.5-2.5% of the amount of soy protein isolate.
[0010] Preferably, in step (1), the mass ratio of sesame meal, isolated soybean protein hydrolysate, glucose and water in the fermentation raw materials is 100: (2-4): (10-15): (50-100).
[0011] Preferably, in step (1), the amount of Aspergillus niger seed liquid added is 8-12% of the mass of sesame meal.
[0012] Preferably, in step (1), the fermentation temperature is 25-30°C and the fermentation time is 2-4 days.
[0013] Preferably, in step (2), the material-liquid ratio of the sesame meal fermentation product and water is 1 g: (6-10) mL.
[0014] Preferably, in step (2), the amount of flavor protease added is 0.1%-0.3% of the mass of the sesame meal fermentation product.
[0015] Preferably, in step (2), during the enzymatic hydrolysis process, the enzymatic hydrolysis pH is 4-7, the enzymatic hydrolysis temperature is 40-55°C, and the enzymatic hydrolysis time is 5-7h.
[0016] In a second aspect, the present invention provides a sesame meal antioxidant high-activity peptide prepared by the above preparation method.
[0017] Beneficial effects of the present invention: 1. The present invention uses sesame meal, soybean protein hydrolysate and glucose as fermentation raw materials, first adds Aspergillus niger for fermentation, and then adds flavor protease for enzymolysis to prepare sesame meal antioxidant high-activity peptides. The present invention uses bacterial enzymes to cooperate with sesame meal to prepare antioxidant high-activity peptides, so that the enzyme system complements and enhances synergy, which can not only reduce the production of bitter peptides, thereby alleviating the unpleasant flavor of the enzymolysis product, but also increase the content of antioxidant high-activity peptides in the enzymolysis solution, ensuring the antioxidant activity of the prepared sesame meal high-activity peptides. The present invention uses bacterial enzymes to cooperate with each other to have a synergistic effect in increasing the content and antioxidant activity of sesame meal antioxidant high-activity peptides.
[0018] 2. The present invention first uses Aspergillus niger for fermentation, and then uses protease for enzymatic hydrolysis. First inoculating Aspergillus niger for fermentation can not only degrade the phytic acid-modified bitter peptides in sesame meal and alleviate the generation of unpleasant flavors in the enzymatic hydrolysis products, but also perform preliminary treatment on the tightly structured plant protein in sesame meal, thereby improving the efficiency of subsequent enzymatic hydrolysis. After the fermentation is completed, exogenous enzymes are added for enzymatic hydrolysis, which can directly and quickly hydrolyze the protein in sesame meal, taking into account both efficiency and function, solving the bottlenecks of high cost, many by-products, and low activity of single technology, and providing a better path for the high-value utilization of sesame meal.
[0019] 3. The present invention adds soybean protein hydrolysate and glucose during the solid-state fermentation process of Aspergillus niger. The soybean protein hydrolysate and glucose can promote the reproduction of Aspergillus niger, shorten the fermentation period of Aspergillus niger in sesame meal, and improve the protease activity, thereby effectively solving the problems of long solid-state fermentation period and insufficient enzyme activity of Aspergillus niger.
[0020] 4. The method for preparing the sesame meal antioxidant high-activity peptide of the present invention has a wide range of raw material sources, low price, and simple operation process, which is conducive to broadening the application of oil plant by-products in the food industry. DETAILED DESCRIPTION
[0021] It should be noted that the following detailed descriptions are illustrative and intended to provide further explanation of the present application. Unless otherwise specified, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present application belongs.
[0022] In order to enable those skilled in the art to more clearly understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.
[0023] The experimental materials used in the examples of the present invention are all conventional experimental materials in the art and can be purchased through commercial channels.
[0024] In the present invention, Aspergillus niger was purchased from China Center for Type Culture Collection (CCTCC) with a collection number of CCTCC AF2014010; flavor protease and alkaline protease were purchased from Novozymes.
[0025] Example 1: Method for producing antioxidant high-activity peptides using bacterial enzymes in conjunction with sesame meal (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:8 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the amount of soy protein isolate. The mixture was enzymatically hydrolyzed at pH 9 and 50°C for 6 h to obtain soy protein isolate hydrolyzate. (2) Grind sesame meal into a 40-mesh sieve to obtain sesame meal powder; mix sesame meal powder, soybean protein isolated protein hydrolysate, glucose and water in a mass ratio of 100:3:10:100 to obtain a fermentation raw material; add Aspergillus niger seed liquid to the fermentation raw material, wherein the amount of Aspergillus niger seed liquid added is 10% of the mass ratio of sesame meal powder, and ferment at a constant temperature of 28°C for 3 days to obtain a sesame meal fermentation product; (3) The sesame meal fermentation product and deionized water were mixed at a material-liquid ratio of 1 g:8 mL to obtain a mixture; flavor protease was added to the mixture, wherein the amount of flavor protease added was 0.2% of the mass of the sesame meal fermentation product, and enzymatic hydrolysis was carried out at pH 4.0 and 50°C for 6 h. After the enzymatic hydrolysis was completed, the mixture was inactivated to obtain a sesame meal hydrolyzate; the sesame meal hydrolyzate was centrifuged, and the supernatant was collected and freeze-dried to obtain sesame meal antioxidant high-activity peptides.
[0026] Example 2: Method for producing antioxidant high-activity peptides using bacterial enzymes in conjunction with sesame meal (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:6 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the weight of the soy protein isolate. The mixture was enzymatically hydrolyzed at pH 8 and 45°C for 5 h to obtain a soy protein isolate hydrolyzate. (2) Grind sesame meal into a 40-mesh sieve to obtain sesame meal powder; mix sesame meal powder, soybean protein isolated protein hydrolysate, glucose and water in a mass ratio of 100:2:12:80 to obtain a fermentation raw material; add Aspergillus niger seed liquid to the fermentation raw material, wherein the amount of Aspergillus niger seed liquid added is 8% of the mass ratio of sesame meal powder, and ferment at a constant temperature of 25°C for 4 days to obtain a sesame meal fermentation product; (3) The sesame meal fermentation product and deionized water were mixed at a material-liquid ratio of 1 g:6 mL to obtain a mixture; flavor protease was added to the mixture, wherein the amount of flavor protease added was 0.3% of the mass of the sesame meal fermentation product, and enzymatic hydrolysis was carried out at pH 6.0 and 40°C for 7 h. After the enzymatic hydrolysis was completed, the mixture was inactivated to obtain a sesame meal hydrolyzate; the sesame meal hydrolyzate was centrifuged, and the supernatant was collected and freeze-dried to obtain sesame meal antioxidant high-activity peptides.
[0027] Example 3: Method for producing antioxidant high-activity peptides using bacterial enzymes in conjunction with sesame meal (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:10 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the amount of soy protein isolate. The mixture was enzymatically hydrolyzed at pH 10 and 55°C for 7 h to obtain soy protein isolate hydrolyzate. (2) Grind sesame meal into a 40-mesh sieve to obtain sesame meal powder; mix sesame meal powder, isolated soybean protein hydrolysate, glucose, and water in a mass ratio of 100:4:15:50 to obtain a fermentation raw material; add Aspergillus niger seed liquid to the fermentation raw material, wherein the amount of Aspergillus niger seed liquid added is 12% of the mass ratio of sesame meal powder, and ferment at a constant temperature of 30°C for 2 days to obtain a sesame meal fermentation product; (3) The sesame meal fermentation product and deionized water were mixed at a material-liquid ratio of 1 g:10 mL to obtain a mixture; flavor protease was added to the mixture, wherein the amount of flavor protease added was 0.1% of the mass of the sesame meal fermentation product, and enzymatic hydrolysis was carried out at pH 7.0 and 55°C for 5 h. After the enzymatic hydrolysis was completed, the mixture was inactivated to obtain a sesame meal hydrolyzate; the sesame meal hydrolyzate was centrifuged, and the supernatant was collected and freeze-dried to obtain sesame meal antioxidant high-activity peptides.
[0028] Comparative Example 1: The difference between this comparative example and Example 1 is that no Aspergillus niger and flavor protease were added during the preparation of the sesame meal antioxidant high-activity peptide. The specific steps are as follows: (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:8 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the amount of soy protein isolate. The mixture was enzymatically hydrolyzed at pH 9 and 50°C for 6 h to obtain soy protein isolate hydrolyzate. (2) Grind sesame meal into a 40-mesh sieve to obtain sesame meal powder; mix sesame meal powder, soybean protein isolated protein hydrolysate, glucose and water in a mass ratio of 100:3:10:100 to obtain fermentation raw materials; mix the fermentation raw materials and deionized water in a material-liquid ratio of 1 g:8 mL, centrifuge the mixture, collect the supernatant after centrifugation, and freeze-dry to obtain sesame meal antioxidant high-activity peptides.
[0029] Comparative Example 2: The difference between this comparative example and Example 1 is that no Aspergillus niger was added during the preparation of the sesame meal antioxidant high-activity peptide. The specific steps are: (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:8 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the amount of soy protein isolate. The mixture was enzymatically hydrolyzed at pH 9 and 50°C for 6 h to obtain soy protein isolate hydrolyzate. (2) Grinding sesame meal into a 40-mesh sieve to obtain sesame meal powder; mixing the sesame meal powder, isolated soybean protein hydrolysate, glucose, and water in a mass ratio of 100:3:10:100 to obtain a fermentation raw material; (3) The fermentation raw material and deionized water were mixed at a material-liquid ratio of 1 g:8 mL to obtain a mixture; flavor protease was added to the mixture, wherein the amount of flavor protease added was 0.2% of the mass of the fermentation raw material, and enzymatic hydrolysis was carried out at pH 4.0 and 50°C for 6 h. After the enzymatic hydrolysis was completed, it was inactivated to obtain sesame meal hydrolysate; the sesame meal hydrolysate was centrifuged, and the supernatant was collected and freeze-dried to obtain sesame meal antioxidant high activity peptides.
[0030] Comparative Example 3: The difference between this comparative example and Example 1 is that flavor protease was not added during the preparation of the sesame meal antioxidant high-activity peptide. The specific steps are: (1) Soy protein isolate and deionized water were mixed at a material-liquid ratio of 1 g:8 mL, and alkaline protease was added. The amount of alkaline protease added was 2% of the amount of soy protein isolate. The mixture was enzymatically hydrolyzed at pH 9 and 50°C for 6 h to obtain soy protein isolate hydrolyzate. (2) Grind sesame meal into a 40-mesh sieve to obtain sesame meal powder; mix sesame meal powder, isolated soybean protein hydrolysate, glucose and water in a mass ratio of 100:3:10:100 to obtain a fermentation raw material; add Aspergillus niger seed liquid to the fermentation raw material, wherein the amount of Aspergillus niger seed liquid added is 10% of the mass ratio of the sesame meal powder, and ferment at a constant temperature of 28°C for 3 days to obtain a sesame meal fermentation product; (3) The fermentation product of sesame meal and deionized water were mixed at a material-liquid ratio of 1 g:8 mL to obtain a mixture. The mixture was centrifuged, and the supernatant was collected and freeze-dried to obtain sesame meal antioxidant high-activity peptides.
[0031] Test Example 1: The sesame meal enzymatic hydrolysates in Example 1 and Comparative Example 2, the fermentation raw materials in Comparative Example 1 and the mixture in Comparative Example 3 were used as samples, and the yield of sesame meal antioxidant high-activity peptides, hydroxyl radical scavenging ability, DPPH scavenging ability and potassium ferricyanide reducing power in the samples were tested.
[0032] 1. Yield of high-activity antioxidant peptides from sesame meal The polypeptide content in the sample was determined by the biuret method, and the total protein content in sesame meal was determined by the Kjeldahl method in accordance with GB 5009.5-2016 “National Food Safety Standard Determination of Protein in Food”. The yield of sesame meal high antioxidant activity peptides was calculated, and the results are shown in Table 1.
[0033] The specific steps of determining the polypeptide content in a sample by the biuret method are as follows: After centrifuging the sample, take the supernatant and add an equal volume of 10% (w / v) trichloroacetic acid aqueous solution, mix well, let stand, and centrifuge. Take 6 mL of the centrifuged solution and add 4 mL of biuret reagent. After mixing, let stand, and centrifuge, take the supernatant and measure the OD value at 540 nm. Compare with the standard curve to obtain the polypeptide content.
[0034] The yield of highly active antioxidant peptides from sesame meal (%) = [polypeptide content / total protein content] × 100%.
[0035] 2. Hydroxyl radical scavenging ability The sample was diluted with water to 1 mg / mL, 1 mL of the dilution was taken, and 1 mL of 5 mM ferrous sulfate solution, 1 mL of 5 mM salicylic acid solution and 1 mL of 0.1% H2O2 solution were added in sequence. The mixture was reacted at 37°C for 30 min. After the reaction was completed, the sample was cooled and the absorbance value A at 510 nm was measured. 样品 ; Use deionized water instead of H2O2 solution as the control group and measure the absorbance value A 对照 ; Use deionized water instead of sample solution as blank group and measure absorbance value A 空白 , the hydroxyl radical scavenging rate was calculated, and the results are shown in Table 1.
[0036] The calculation formula for hydroxyl radical scavenging rate is: .
[0037] 3.DPPH scavenging ability The sample was diluted with water to 0.5 mg / mL. 2 mL of the dilution was added to an equal volume of 0.1 mmol / L DPPH solution and mixed for 6 minutes. The absorbance A was detected at a wavelength of 517 nm. 样品 ; Anhydrous ethanol was used instead of DPPH solution as the control group, and the absorbance A was measured. 对照 , use anhydrous ethanol instead of diluent as blank group to measure absorbance A 空白 , and then the DPPH clearance rate was calculated. The results are shown in Table 1.
[0038] The calculation formula for DPPH clearance is: .
[0039] 4. Potassium ferrocyanide reducing power The sample was diluted with water to 1 mg / mL. To 1 mL of the dilution, 2.5 mL of phosphate buffer (0.2 M, pH 6.6) and 2.5 mL of 1% (w / v) potassium ferricyanide solution were added. The mixture was reacted at 50°C for 20 min, cooled, and 1 mL of 10% trichloroacetic acid solution was added. The supernatant was separated after centrifugation. 2.5 mL of distilled water and 0.5 mL of 0.1% ferric chloride solution were added to the supernatant. The mixture was mixed and allowed to stand for 10 min. The absorbance was measured at 700 nm. The results are shown in Table 1.
[0040] Table 1 Yield and antioxidant activity of sesame meal antioxidant peptides obtained in Example 1 and Comparative Examples 1-3 Sesame meal that has not been fermented and enzymatically treated has a high degree of protein denaturation, a low peptide yield, and poor antioxidant activity. As shown in Table 1, in Comparative Example 1, which did not undergo fermentation and enzymatic hydrolysis, the yield of high-activity peptides from sesame meal was only 11.14%, the hydroxyl radical scavenging rate was 14.22%, the DPPH scavenging rate was 18.77%, and the potassium ferricyanide reducing power was 0.285. Compared with Comparative Example 1, the present invention uses Aspergillus niger for fermentation and also performs enzymatic hydrolysis. The yield of sesame meal high-activity peptides is increased by 57.01%, the hydroxyl radical scavenging rate is increased by 50.07%, the DPPH scavenging rate is 74.72%, and the potassium ferricyanide reducing power is increased by 0.675. When Aspergillus niger is used for fermentation or only enzymatic hydrolysis is performed, the yield of sesame meal high-activity peptides is increased by 27.93% and 21.73%, the hydroxyl radical scavenging rate is increased by 27.93% and 10.43%, the DPPH scavenging rate is 31.98% and 6.61%, and the potassium ferricyanide reducing power is increased by 0.235 and 0.068. It can be seen that the present invention uses bacterial enzymes to synergistically prepare sesame meal antioxidant high-activity peptides, and then improves the yield and antioxidant activity of sesame meal antioxidant high-activity peptides.
[0041] The above description is merely a preferred embodiment of the present application and is not intended to limit the present application. Various modifications and variations are possible for those skilled in the art. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present application shall be included within the scope of protection of the present application.
Claims
1. A method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal, characterized in that: The following steps are involved: (1) Sesame meal, isolated soybean protein hydrolysate, glucose and water are uniformly mixed to obtain a fermentation raw material; Aspergillus niger seed liquid is added to the fermentation raw material, and fermentation is performed to obtain a sesame meal fermentation product; (2) Mixing the fermentation product of sesame meal with water to obtain a mixture; adding flavor protease to the mixture for enzymatic hydrolysis to obtain sesame meal hydrolysate; centrifuging the sesame meal hydrolysate, collecting the supernatant after centrifugation, and drying it to obtain sesame meal antioxidant high-activity peptides.
2. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, wherein: In step (1), the soybean protein isolated protein hydrolysate is prepared by the following method: Soy protein isolate and water are mixed at a material-liquid ratio of 1 g: (6-10) mL, and then alkaline protease is added. The mixture is enzymatically hydrolyzed at pH 8-10 and 45-55°C for 5-7 hours to obtain a soybean protein isolate hydrolyzate.
3. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal as claimed in claim 2, characterized in that: The amount of alkaline protease added is 1.5-2.5% of the amount of soy protein isolate.
4. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, wherein: In step (1), the mass ratio of sesame meal, isolated soybean protein hydrolysate, glucose and water in the fermentation raw materials is 100: (2-4): (10-15): (50-100).
5. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, characterized in that: In step (1), the amount of Aspergillus niger seed liquid added is 8-12% of the mass of sesame meal.
6. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, characterized in that: In step (1), the fermentation temperature is 25-30°C and the fermentation time is 2-4 days.
7. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, characterized in that: In step (2), the material-liquid ratio of the sesame meal fermentation product and water is 1 g: (6-10) mL.
8. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, wherein: In step (2), the amount of flavor protease added is 0.1%-0.3% of the mass of the sesame meal fermentation product.
9. The method for producing antioxidant high-activity peptides by using bacterial enzymes in conjunction with sesame meal according to claim 1, characterized in that: In step (2), during the enzymatic hydrolysis process, the enzymatic hydrolysis pH is 4-7, the enzymatic hydrolysis temperature is 40-55°C, and the enzymatic hydrolysis time is 5-7h.
10. The sesame meal antioxidant high activity peptide prepared by the preparation method according to any one of claims 1 to 9.