Production Of Bioactive Peptides From Whey Power Fermented By Microorganism

Production of activity peptides fermented by microorganism has become a new hot pot in recent years, and it is significant to the development of the functional food market. From these six strains Kluyveromyces lactis TS2001, Kluyveromyces lactis TS2002, Kluyveromyces lactis TS2002-1, Lactobacillus acidophilus TS2004, Lactobacillus helveticus TS2005 and Lactobacillus helveticus TS2006, Lactobacillus helveticus TS2005 had been chosen in this article which had stronger proteolytic activity than the other strains and the fundamental character of Lactobacillus helveticus TS2005 was studied. At the same time, the single factor of fermentation condition was systemically researched. Growth curve of TS2005, curve of amino acid consumption and curve of pH were measured. The activity of proteinase was measured too. Then, the ACE-inhibitory activity of the products was also researched, and the best fermentation condition for producing ACE–inhibitory peptide by Lactobacillus helveticus TS2005 was confirmed after optimizing and the change of ACE–inhibitory peptide was also studied in the course of fermentation. The molecular weight of ACE–inhibitory peptide was confirmed by ultrafiltrated. Finally, two methods of dryness were researched and the technique of producing ACE–inhibitory peptide fermented by microorganism had been established.The results were as follows. Lactobacillus helveticus TS2005 was a kind of aerotolerant bacterium, single or catenation existed. The proper growth temperature was 30℃-42℃and the proper growth pH was 4.50-7.50. The single factor of fermentation character was confirmed, the concentration of whey was 10%,the best hydrolyze temperature of stain proteinase was 35℃, the best pH was adjusted to 5.50 and the best way to fermentation was static culture. The cell growths of the strain, proteinase activity and acid production reached to optimal level in 24 hours in this fermentation condition. The activity of proteinase was 5 U, and it was confirmed as cell wall serine proteinase. The activity of ACE-inhibitory of fermentation broth was researched and it reached to 24.16%. The best fermentation condition to produce ACE-inhibitory peptide was learned after optimizing. Inoculated whey (1.5%,V/V)...