Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by bacillus subtilis solid state fermentation method

文献类型： 外文期刊

第一作者： Yu, Lina

作者： Yu, Lina;Yang, Qingli;Zhang, Chushu;Sun, Jie;Bi, Jie;Feng, Jianxiong;Ming, Qiangqiang

作者机构：

关键词： Bacillus subtilis;Solid state fermentation;Peanut protein peptide;Antioxidant activities

期刊名称：ADVANCES IN MATERIALS AND MATERIALS PROCESSING IV, PTS 1 AND 2

ISSN： 1022-6680

年卷期： 2014 年 887-888 卷

页码：

收录情况： SCI

摘要： The objective of this work is to study on preparation of peanut protein peptide by bacillus subtilis solid state fermentation method. Results indicated that soluble nitrogen concentration of protein peptide could reach 122.86mg/mL, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 85.22% and 84.88%, respectively, under the following optimum conditions: nutrient salt solution of 16.3mL, bacterial suspension volume of 3.8mL, temperature of 45 degrees C, and time of 41h. IC50 values for scavenging of DPPH, hydroxyl and superoxide anion free radicals rates, iron and copper ion chelating rates, inhibition rate of anti-lipid peroxidation were 2.88mg/mL, 4.63mg/mL, 1.22mg/mL, 0.04mg/mL, 0.94mg/mL, 3.78mg/mL, respectively. When absorbance value of iron and molybdenum reduction capacities was 0.5, the required protein peptide concentrations were 7.28mg/mL and 1.85mg/mL, respectively.

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