The Study Of Mixed Bacteria Fermented Peanut Meal For Preparation Of Peanut Polysaccharide And Antioxidant Peptides

Papers on the mixed bacteria solid fermentation technology of peanut polysaccharide andantioxidant peptides extracted from peanut meal were studied. First from Aspergillus niger,Aspergillus oryzae, beer yeast and bacillus subtilis four bacteria species combination has a betterfilter out the most, and then through a series of single factor experiment combined and responsesurface methodology to optimize the fermentation condition. On the basis of regression analysisto determine the various factors the influence of the extraction yield of peanut polysaccharidesand antioxidant peptides, get the optimal fermentation parameters. On the basis of a fixednutrient for30mL, hydrolysis temperature of40℃, hydrolysis time of6h, after optimizing themixed bacteria fermented peanut meal for preparation of peanut polysaccharide and antioxidantpeptides, the optimum conditions is strain ratio(Aspergillus oryzae: bear yeast)1.4, microbialquantity:2.3mL, fermentation temperature of35℃, fermentation time of42h. Results indicatedthat the soluble nitrogen concentration of peanut protein peptide could reach46.11mg/mL,1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging activities offermentation broth were72.18%and96.79%, non-starch polysaccharides content0.8832g.Using the optimized fermentation fermented peanut meal, peanut polysaccharide andantioxidant peptides extracted from the fermentation broth and measure its oxidation resistance.the peanut antioxidant activity of polysaccharide show, the IC50values scavenging of DPPH freeradicals and hydroxyl free radicals were4.31mg/mL、0.64mg/mL, respectively; for inhibitionrate of anti-lipid peroxidation activity was3.34mg/mL, respectively; for iron reduction andmolybdenum reduction forces was9.74mg/mL and1.3mg/mL, moreover, for iron and copperion chelating rate were1.88mg/mL and1.09mg/mL. The IC50values for peanut protein peptidesscavenging of DPPH free radicals and hydroxyl free radicals were2.56mg/mL and2.82mg/mL,respectively; for inhibition rate of anti-lipid peroxidation activity was4.12mg/mL, respectively;for iron reduction and molybdenum reduction forces was4.46mg/mL and1.17mg/mL, moreover for iron and copper ion chelating rate were1.39mg/mL and3.05mg/mL.The final evaluation is carried out for the functional properties of solid fermentation product,near the isoelectric point, peanut protein solubility is low, emulsion ability and foaming abilityand solubility were positively correlated. Peanut protein with water and oil absorption anddecreased with the increase of concentration of peanut protein.