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Method for preparing antioxidative peptide through fermentation of rice residue by use of bacillus subtilis

A technology of Bacillus subtilis and antioxidant peptides, applied in the field of preparation of antioxidant peptides, can solve the problems of high cost of isolated rice protein, large amount of commercial enzyme preparations, increased production costs, etc., and achieve high antioxidant activity, strong reducing ability, low cost effect

Active Publication Date: 2014-10-08
长沙智生源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this production method has obvious shortcomings: first, the cost of rice protein isolate as the main raw material is relatively high; second, the amount of commercial enzyme preparation required for large-scale production is large and expensive, which significantly increases the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The well-preserved Bacillus subtilis slant strains were inoculated on the slant medium, and cultured at 32°C for 22 hours to activate the strains; a single colony of the activated Bacillus subtilis slant strains was inserted into the sterilized seed medium, and rotated Shaking table 190r / min, 32 ℃ constant temperature shaking culture for 22h, the bacteria content was 10 8 cfu / mL Bacillus subtilis seed culture solution; the obtained seed culture solution was inserted into a conical flask containing 300mL fermentation medium at an inoculation weight of 5%, and the conical flask was plugged with a cotton plug, and the Cultivate on a shaker at a speed of 200r / min for 48 hours to obtain a fermented liquid. Inactivate the fermented liquid at 100°C for 10 minutes. After the fermented liquid is cooled to room temperature, centrifuge at 4000 r / min for 10 minutes to remove bacteria and unfermented rice dregs to obtain the fermentation supernatant. liquid, the supernatant was f...

Embodiment 2

[0020] The well-preserved Bacillus subtilis slant strain was inoculated on the slant medium, and cultured at 30°C for 24 hours to activate the strain; a single colony of the activated Bacillus subtilis slant strain was inserted into the sterilized seed medium, Rotating shaker 200r / min, 30 ℃ constant temperature shaking culture for 24h, the bacteria content was 10 7 cfu / mL of Bacillus subtilis seed culture solution; the obtained seed culture solution was inserted into a conical flask containing 200mL fermentation medium with an inoculation weight of 8%, and the conical flask was plugged with a rubber stopper, and placed at 35°C, Cultivate on a shaker at a rotating speed of 180r / min for 60 hours to obtain a fermented liquid. Inactivate the fermented liquid at 100°C for 10 minutes. After the fermented liquid is cooled to room temperature, centrifuge at 4,000 r / min for 10 minutes to remove bacteria and unfermented rice dregs to obtain a fermentation supernatant. liquid, the supern...

Embodiment 3

[0022] The well-preserved Bacillus subtilis slant strains were inoculated on the slant medium, and cultured at 35°C for 20 hours to activate the strains; a single colony of the activated Bacillus subtilis slant strains was inserted into the sterilized seed medium, and rotated Shaking table 180r / min, 35°C constant temperature shaking culture for 20h, the bacteria content was 10 8 cfu / mL Bacillus subtilis seed culture solution; the obtained seed culture solution was inserted into a conical flask containing 280mL of fermentation medium at an inoculation weight of 7%, and the conical flask was plugged with a cotton plug, and placed at 30°C, Cultivate on a shaking table at a rotational speed of 190r / min for 54 hours to obtain a fermented liquid. The fermented liquid was inactivated at 110°C for 8 minutes. After the fermented liquid was cooled to room temperature, it was centrifuged at 3800r / min for 12 minutes to remove bacteria and unfermented rice dregs to obtain a fermentation ...

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Abstract

The invention relates to a method for preparing antioxidative peptide through fermentation of rice residue by use of bacillus subtilis. The method comprises the following steps: preparing a bacillus subtilis seed culture solution, then inoculating the bacillus subtilis seed culture solution into a fermentation medium, and carrying out shaker fermentation cultivation to obtain fermentation liquor, carrying out enzyme deactivation on the fermentation liquor, cooling down to room temperature, centrifuging to remove thallus and unfermented rice residue, filtering the obtained fermented supernate, and concentrating and freeze-drying the filtrate. According to the method, rice residue is utilized as a raw material to prepare the antioxidative peptide, the raw material is rich in source and low in price, so that the cost for preparation of the antioxidative peptide is lowered, furthermore, the byproduct rice residue is fully and comprehensively utilized, the additional value of the rice residue is improved, and the application range of the rice residue is enlarged; large-scale industrial production of the antioxidative peptide prepared from the rice residue is realized. The rice residue protein antioxidative peptide prepared by the method has good quality, high antioxidant activity and strong reducing capacity.

Description

technical field [0001] The invention belongs to the fields of food engineering and biotechnology, and in particular relates to a method for preparing antioxidant peptides by fermenting rice dregs with Bacillus subtilis. Background technique [0002] The comprehensive utilization of rice production and its by-products has been receiving high attention for a long time. A large number of by-products left after rice production and processing, such as rice dregs, rice husks, rice bran, and broken rice, can be further processed. There are a large number of literature reports on the comprehensive utilization of rice by-products at home and abroad. When rice is used as raw material to produce products such as starch sugar, glutamic acid, citric acid, lactic acid and biochemical drugs, rice dregs will produce by-products after liquefaction or saccharification. Since a large amount of starch has been used, the protein content in rice dregs High, its protein dry basis content is as hi...

Claims

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Application Information

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IPC IPC(8): C12P21/00C12R1/125
Inventor 廖卢艳蒋立文吴卫国张喻胡肖容
Owner 长沙智生源生物科技有限公司
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