Method for preparing polypeptide through lactobacillus solid-state fermentation enzymolysis of bean pulps

Abstract

The invention discloses a method for preparing polypeptide through lactobacillus solid-state fermentation enzymolysis of bean pulps. The method is characterized by comprising the steps of (1) screening strains; (2) fermenting; (3) performing component analysis; (4) separating and purifying; (5) performing an animal experiment. A soybean peptide product rich in probiotics, prepared by the method, not only can provide nutrient substances required by human body growth and development, but also has a variety of biological activities such as effects of promoting energy metabolism and slimming, reducing cholesterol, resisting oxidation, reducing blood pressure, adjusting insulin, adjusting the micro-ecological balance in human and animal intestinal tracts, and the like. The polypeptide prepared by the method can be used as a food additive or enhancer to be added into foods or beverages.

Description

technical field [0001] The invention relates to a method for preparing polypeptides by lactic acid bacteria solid-state fermentation and enzymatic hydrolysis of soybean meal. Background technique [0002] Lactic acid bacteria are normal flora in the intestinal tract of humans and animals, and their type, quantity and colonization location play an important role in the prevention and control of diseases. Lactic acid bacteria grow anaerobically or facultatively anaerobically, and can survive under acidic conditions of pH3.0~4.5. Lactic acid bacteria can decompose sugars to produce lactic acid, lower the pH value of the intestinal tract, and inhibit the activities of intestinal spoilage bacteria. The bacteriocins produced can inhibit or kill pathogenic bacteria in the stomach and intestines, and maintain the balance of intestinal flora. In addition, lactic acid bacteria can also synthesize vitamins, secrete digestive enzymes, assist food digestion, promote nutrient absorption...

AI Technical Summary

Problems solved by technology

[0003] Lactic acid bacteria fermentation can significantly improve the nutritional value of soybean products, but at present, research on soybean products fermented with lactic acid bacteria at home and abroad is mostly limited to fermenting soymilk with lactic acid bacteria to produce sour soymilk, such as the selection of lactic acid bacteria strains suitable for soymilk fermentation and the optimization of fermentation conditions , the removal of beany smell of fermented products and the influence of preservation of fermented products on the flavor and the survival of lactic acid bacteria, etc.

The effect of lactic acid bacteria fermentation on biological activities in soybean products, such as the effect of fermentation on its antioxidant function and ACE inhibitory activity, especially the work of isolating, purifying and identifying polypeptides with antioxidant and ACE inhibitory activities from lactic acid bacteria fermented soybean products, There are no reports at home and abroad