Research On The Technology And Function Of Peptide Beverage Fermented By Ganoderma

In thia paper,Soybean protein as ram material,Ganoderma strains as spawn were choosen to study the production of peptides beverages through submerged fermentation processs and product efficacy.(1) Through the optimization of the culture medium and conditions:Ganoderma as strain;Culture medium composition: is 4%,B is 4%,C is 30 mg/L;Cultivate temperature is 30 ℃, The rotating speed is 150 r/min, pH is natural pH, Inoculation quantity is 4%,The content of the final peptide is 24.78 mg/ml,the rate of conversion is 61.9%,the content of hypha is 16.08 g/L.(2) The anti-fatigue test of peptides beverages shows that:Compared with the control group,Peptides beverage can prolong the swimming time by 147%, Reducing the rise speed of blood lactic acid by 60%, Accelerating the decline speed of lactic acid after swimming by 50%, Increasing glycogen reserves by 38.8%, Reducing the serum urea nitrogen after swimming by 17.2%,The restore fatigue experiments shows that:Peptides beverage can prolong the swimming time by 228%.(3)The antioxidant test showed that:Compared with the control group,-OH clearance rate of the original fermented liquid reached 96%,O2-clearance rate of the original fermented liquid reached 92%, Increasing SOD by 18.6% and GSH by 35.4%.(4) Through beverage technology research,Finally getting a recipe for 9% sugar content,0.25%citric acid with 0.03% sodium citrate.The sterilization of beverage choose 10 min sterilization in 95 ℃,Through the preservation experiment know peptides beverage can be preserved for one year at room temperature.(5)The effective component analysis results:Ganoderma polysaccharide is 0.81mg/ml Triterpenoid acid is 3.0ug/ml,Total triterpenoid is 21.3ug/ml.The soy proteins basically were degraded into small molecular peptides,Three amino acid residues occupy more than 53%,Seven amino acid residues accounts for 11% and the 61 kd molecular weight accounted for about 1%, the others are amino acids.