Enhancing hemoglobin peptide production from chicken blood fermentation by food-grade nonionic surfactant

文献类型： 外文期刊

第一作者： Li, Deng-Long

作者： Li, Deng-Long;Wu, Bing;Li, Ming-Yuan;Li, Deng-Long;Wu, Bing;Zhang, Xuan;Cheng, Jing-Rong;Tang, Dao-Bang;Li, Deng-Long;Wu, Bing;Li, Ming-Yuan;Cheng, Jing-Rong

作者机构：

关键词： Aspergillus niger; bioconversion; dodecyl glucopyranoside; hemoglobin peptide

期刊名称：BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY （ 影响因子：2.431； 五年影响因子：2.124 ）

ISSN： 0885-4513

年卷期： 2019 年 66 卷 5 期

页码：

收录情况： SCI

摘要： This study is focused on employing a potential process technology for enhancing hemoglobin peptides production from chicken blood. Effects of surfactants on chicken blood biodegradation and hemoglobin polypeptide accumulation were evaluated and the bioconversion conditions were optimized. Results suggested that surfactants exhibited the positive effect on hemoglobin peptides production during chicken blood bioconversion by Aspergillus niger. Dodecyl glucopyranoside was selected as the optimal surfactant and added at the 48th hour of the fermentation process (64 H) at the concentration of 6.0 g/L. Under the optimized conditions, 104.5 mg center dot N/mL amino nitrogen, 638.3 mg center dot N/mL nonprotein nitrogen, and 766.3 mg center dot N/mL soluble nitrogen were detected, which increased by approximately 0.7-, 3.7-, and 3.8-fold, respectively, compared with the control. Furthermore, the acid protease stability was remarkably intensified and the accumulated peptides were mainly distributed at 500-2,000 Da. Results from this work corroborate the potential of applying dodecyl glucopyranoside in hemoglobin polypeptide production from chicken blood.

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