Method for preparing rice bran bioactive peptide through solid-state fermentation of mixed bacteria species

A technology of solid-state fermentation and mixed strains, applied in fermentation, peptide and other directions, can solve the problems of difficulty in large-scale production, restrict the development and application of rice bran functional peptides, etc., and achieve a simplified production process, a pollution-free production process, and reduced production costs. Effect

Inactive Publication Date: 2015-03-04
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above problems restrict the development and application of rice bran functional peptides, making it difficult to produce them on a large scale

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.910 slant strains were respectively transferred to the liquid activation medium, shaken at 28°C and 140rpm for 50 hours, and a small uniform mycelium ball was formed; Divide the four kinds of mycelial balls into pieces of equal size, and prepare the mycelia of Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.91 in a mass ratio of 1:2:4:3. Mixed strains. Add distilled water to the fresh rice bran at a mass-to-volume ratio of 0.4 g / mL, mix evenly, and put it into a 250 mL Erlenmeyer flask. The sterilization condition is 110°C for 5 hours. The mixed strains were inoculated into sterilized rice bran at a ratio of 10% (W:W), and shaken well; put into a mold incubator and cultivated for 6 days at a relative humidity of 70% and a temperature of 28°C. Place the obtained fermentation broth in a centrifuge at 4000rpm for 40min, collect the supernatant, and separate the supernatant throug...

Embodiment 2

[0028] Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.910 slant strains were respectively transferred to liquid activation medium, and shake cultured at 30°C and 150rpm for 48h to form uniform mycelial balls; Divide the four kinds of mycelial balls into pieces of equal size, and prepare the mycelia of Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.91 in a mass ratio of 1:2:4:3. Mixed strains. Distilled water was added to fresh rice bran (purchased from Shenyang Qianzhonglang Rice Industry Co., Ltd.) at a mass-to-volume ratio of 0.45 g / mL, mixed evenly, and then filled into a 250 mL Erlenmeyer flask. The sterilization condition was 115°C for 4 hours. The mixed strains were inoculated into sterilized rice bran at a ratio of 12% (W:W), and shaken evenly; put into a mold incubator and cultivated for 6 days at a relative humidity of 80% and a temperature of 30°C. Place the obtained fermentation broth in a centrifuge at 5000rpm for 30...

Embodiment 3

[0030] Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.910 slant strains were respectively transferred to the liquid activation medium, shaken and cultured at 32°C and 160rpm for 45h, and a small uniform mycelium ball was formed; Divide the four kinds of mycelial balls into equal-sized bacterial flakes, and prepare the mycelia of Aspergillus niger AS3.410, AS3.350, AS3.365 and Aspergillus oryzae AS3.910 in a mass ratio of 1:2:4:3. Mixed strains. Add distilled water to fresh rice bran at a mass-to-volume ratio of 0.5 g / mL, mix evenly, and put it into a 250 mL Erlenmeyer flask. The sterilization condition is 121°C for 3 hours. The mixed strains were inoculated into sterilized rice bran at a ratio of 15% (W:W), and shaken evenly; put into a mold incubator and cultivated for 5 days at a relative humidity of 90% and a temperature of 32°C. Place the obtained fermentation broth in a centrifuge at 5000rpm for 25 minutes, collect the supernatant, and separate th...

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Abstract

The invention discloses a method for preparing rice bran bioactive peptide through solid-state fermentation of mixed bacteria species. The method comprises the steps: performing solid-state fermentation and culture of rice bran by using mixed bacteria species of aspergillus niger AS3.410, AS3.350 and AS3.365, and aspergillus oryzae AS3.910, firstly, activating bevel bacteria species to generate a seed culture medium, then performing the combined inoculation of four hypha in the sterilized rice bran, performing solid-state culture, and then separating and drying to obtain the mixed rice bran. According to the invention, composite microorganism microbial populations, such as high-yield cellulase, starch enzymes, pectinase, glucamylase, fat enzymes and protease are selected and used, and the rice bran is directly fermented by a solid-state fermentation method, not only is the nutritional level of leavening improved, but also some bitter peptide groups are modified and reorganized, so that the peptide of the made rice bran has no bitterness or abnormal taste basically, the production technology is simplified, the production cost can be effectively reduced, pollution is avoided, and the method is suitable for the large scale industry production of the rice bran bioactive peptide.

Description

technical field [0001] The invention relates to the field of bioactive protein preparation, in particular to a method for preparing rice bran active peptide by solid-state fermentation of mixed strains. Background technique [0002] The essential amino acids in rice bran protein are complete, the biological potency is high, and the amino acid composition is closer to the recommended mode of FAO / WHO, and its efficacy ratio is 2.0-2.5. Rice bran protein is mainly composed of albumin, globulin, glutenin and prolamin in a mass ratio of 37:36:22:5, of which soluble protein accounts for about 70%, and its protein content, application function (such as emulsification, Solubility, stability, etc.) are similar to soybean protein isolate. In addition, the biggest advantage of rice bran protein is hypoallergenic, which is the protein with the lowest allergy among known grains. Therefore, the use of enzymatic hydrolysis of rice bran protein to produce rice bran active peptides with hi...

Claims

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Application Information

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IPC IPC(8): C12P21/00C07K7/06C07K5/00
Inventor 樊金娟阮燕晔朱延姝贾宝艳崔震海张立军朱峰千智伟
Owner SHENYANG AGRI UNIV
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