Optimization of fermentation conditions for preparation of antioxidant peptides from Yak blood antioxidant peptides with Bacillus subtilis

Authors

DU Xin, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
XIAO Lan, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China;Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China
LI Cheng, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
WEN Xin, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
TIAN Tian, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
ZHOU Hengliang, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
SONG Likun, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
LIU Jing, College of Food, Sichuan Agriculture University, Ya’an, Sichuan 625014, China
FAN Yinyi, Department of Food Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China

Abstract

In order to optimize fermentation conditions for production preparation of Yak blood antioxidant peptides with Bacillus subtilis, ·OH scavenging rate was taken as index to analyze the effects of fermentation time, inoculum concentration, substrate concentration on the antioxidant result with response surface methodology. The optimum fermentation conditions were determined as followsfollowed: 75 g/L of substrate concentration, 69.5 h of fermentation time, 2.5%(V/V) of inoculum concentration. Under such conditions, the ·OH scavenging rate was 74.48%, which was close to the theoretical value of 75.77%. Eventually, the content of peptides in fermented supernatant was 2.31 mg/mL.

Publication Date

3-28-2016

First Page

165

Last Page

168,205

DOI

10.13652/j.issn.1003-5788.2016.03.036

Recommended Citation

Xin, DU; Lan, XIAO; Cheng, LI; Xin, WEN; Tian, TIAN; Hengliang, ZHOU; Likun, SONG; Jing, LIU; and Yinyi, FAN (2016) "Optimization of fermentation conditions for preparation of antioxidant peptides from Yak blood antioxidant peptides with Bacillus subtilis," Food and Machinery: Vol. 32: Iss. 3, Article 36.
DOI: 10.13652/j.issn.1003-5788.2016.03.036
Available at: https://www.ifoodmm.cn/journal/vol32/iss3/36

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