XIAO Liandong, YU Haiyan, LI Huixing, et al. Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2021, 42(23): 135−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2021040006.
Citation: XIAO Liandong, YU Haiyan, LI Huixing, et al. Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae[J]. Science and Technology of Food Industry, 2021, 42(23): 135−140. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306. 2021040006.

Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae

More Information
  • Received Date: April 01, 2021
  • Available Online: October 10, 2021
  • Brewer's spent grains were employed as raw material to prepare protein peptides by solid-state fermentation of Aspergillus oryzae, and the effects of different medium conditions on peptide conversion ratio were studied. The effects of the carbon source type, the amount of carbon source, the amount of potassium dihydrogen phosphate, and the ratio of solid to liquid on the peptide conversion ratio were investigated by single factor experiment, and response surface methodology was used to optimize the medium conditions, the regression equation between the peptide conversion ratio and various influencing factors was established. The results showed that, the optimal conditions for the preparation of brewer's s pent grains protein peptide by Aspergillus oryzae were as follows: Sucrose supplemental level at 4.21%, adding potassium dihydrogen phosphate at 0.51%, and solid-liquid ratio at 1:3(g·mL−1). Under the condition, the conversion ratio of protein peptides from brewer's spent grains could reach 50.73%. The results can provide a technical reference for the production of protein peptides from brewer's spent grains.
  • [1]
    MUSSATTO S I, DRAGONE G, ROBERTO I C. Brewers' spent grain: Generation, characteristics and potential applications[J]. Journal of Cereal Science,2005,43(1):1−14.
    [2]
    STOJCESKA V, AINSWORTH P. The effect of different enzymes on the quality of high-fibre enriched brewer’s spent grain breads[J]. Food Chemistry,2008,110(4):865−872.
    [3]
    SOLANGE I Mussatto. Brewer's spent grain: A valuable feedstock for industrial applications[J]. Journal of the Science of Food and Agriculture,2014,94(7):1264−1275.
    [4]
    小雨. 2019年全国啤酒产量3765 万千升[J]. 酿酒科技,2020(5):139. [XIAO Yu. National Beer production in 2019 was 37.65 million kilolitres[J]. Brewing Technology,2020(5):139.
    [5]
    王侠. 干燥啤酒糟节能降耗的新途径[J]. 啤酒科技,2002(7):8. [WANG Xia. A new way to save energy and reduce consumption of dried beer lees[J]. Brewing Technology,2002(7):8.
    [6]
    UZUN S, KIM H, LEAL C, et al. Ethanol-induced whey protein gels as carriers for lutein droplets[J]. Food Hydrocolloid,2016,61:426−432.
    [7]
    成堃, 高星, 王小霞, 等. 麦糟的综合利用研究[J]. 中国酿造,2020,39(12):24−29. [CHENG Kun, GAO Xing, WANG Xiao Xia, et al. Comprehensive utilization for brewer's spent grain[J]. China Brewing,2020,39(12):24−29.
    [8]
    肖连冬, 李慧星, 臧晋, 等. 酶水解麦糟蛋白制备可溶性肽工艺研究[J]. 南阳理工学院学报,2009,6(1):56−59. [XIAO Liansong, LI Huixing, ZANG Jin, et al. Study on preparation of soluble peptides by enzymolysis of malt protein[J]. Journal of Nanyang Institute of Technology,2009,6(1):56−59.
    [9]
    肖连冬. 酶法改性麦芽蛋白功能特性的研究[J]. 中国食品学报,2009,9(5):151−156. [XIAO Liandong. Studies on the functional property of enzymatic modified malt protein[J]. Journal of Chinese Institute of Food Science and Technology,2009,9(5):151−156.
    [10]
    肖连冬, 李慧星, 臧晋, 等. 基于主成分分析法研究麦芽蛋白水解度与功能特性的关系[J]. 中国农学通报,2010,26(6):64−67. [XIAO Liandong, LI Huixing, ZANG Jin, et al. Study on the relationship between degree of hydrolysis and functional properties of malt protein based on principal component analysis[J]. Chinese Agricultural Science Bulletin,2010,26(6):64−67.
    [11]
    朱哲, 骞秀芳, 王惠, 等. 生物活性肽胶囊对实验小鼠增强免疫力功能的影响[J]. 临床医药文献杂志,2017,4(30):5748,5750. [ZHU Zhe, QIAN Xiufang, WANG Hui, et al. Effect of bioactive peptide capsule on enhancing immunity in mice[J]. Electronic Journal of Clinical Medical Literature,2017,4(30):5748,5750.
    [12]
    SINGH B P, VIJ S, HATI S. Functional significance of bioactive peptides derived from soybean[J]. Peptides,2014,54:171−179.
    [13]
    NAKAJIMA Y, NAKASHIMA T, INABAK K, et al. Effects of nitric oxide on the redox status of liver microsomes-electron spin resonance monitoring using nitroxide probes[J]. Hepatol Res,2002,24(1):72−79.
    [14]
    CHEN H M, MURAMOTO K, YAMAUCHI F. Structural analysis of antioxidative peptides from soybean beta-conglycinin[J]. J Agric Food Chem,1995,43(3):574−578.
    [15]
    庞广昌, 陈庆森, 胡志和. 蛋白质的消化吸收及其功能评述[J]. 食品科学,2013,34(9):375−391. [PANG Guangchang, CHEN Qingshen, HU Zhihe. Digestion, absorption and function of protein[J]. Food Science,2013,34(9):375−391.
    [16]
    蒲首丞, 王金水. 酶解蛋白制备生物活性肽进展[J]. 粮食与油脂,2005(3):16−17. [PU Shoucheng, WANG Jinahui. Progress in the preparation of bioactive peptides by enzymolysis protein[J]. Cereals & Oils,2005(3):16−17.
    [17]
    吴琴琴, 孙敏, 陈雨. 米曲霉功能基因组研究策略和进展[J]. 生物技术通报,2019,35(8):186−192. [WU Qinqin, SUN Min, CHEN Yu, et al. Strategies and advances in functional genomics of Aspergillus oryzae[J]. Biotechnology Bulletin,2019,35(8):186−192.
    [18]
    何胜华, 罗聪, 李海梅, 等. 米曲霉KFRI 888产中性蛋白酶、a-淀粉酶酶学性质的研究[J]. 食品工业科技,2006(9):49−50,53. [HE Shenghua, LUO Cong, LI Haimei, et al. Studies on the properties of neutral protease and a-amylase produced by Aspergillus oryzae KFRI 888[J]. Science and Technology of Food Industry,2006(9):49−50,53.
    [19]
    杨世平, 邱德全. 米曲霉产中性蛋白酶的适宜条件[J]. 湛江海洋大学学报,2005,25(3):47−51. [YANG Shiping, QIU Dequan. Suitable conditions for the production of neutral proteinase by Aspengillus oryzae[J]. Journal of Zhanjiang Ocean University,2005,25(3):47−51.
    [20]
    唐田园, 陈旋, 宋风霞, 等. 固态发酵苦荞制备多肽菌种的筛选[J]. 微生物学通报,2017,44(3):655−663. [TANG Tianyuan, CHEN Xuan, SONG Fengxia, et al. Screening of strains producing peptides from tartary buckwheat by solid-state fermentation[J]. Microbiology China,2017,44(3):655−663.
    [21]
    刘丽萍, 刘丽华. 米曲霉研究进展与应用[J]. 中国调味品,2008,33(4):28−32. [LIU Liping, LIU Lihua. Study and application of Aspergillus oryzae in different domains[J]. China Condiment,2008,33(4):28−32.
    [22]
    张彩莹, 肖连冬. 生物化学实验[M]. 北京: 化学工业出版社, 2009: 64−66.

    ZHANG Caiying, XIAO Liandong. Biochemistry experiment[M]. Beijing: Chemical Industry Press, 2009: 64−66.
    [23]
    肖连冬, 王莹, 于海彦. 响应面法优化乙醇/硫酸铵双水相体系萃取洋葱黄酮的研究[J]. 中国食品添加剂,2019,30(8):80−85. [XIAO Liandong, WANG Ying, YU Haiyan. Response surface optimization for extraction of onion flavone by ethanol/ammonium sulfate aqueous two-phase system[J]. China Food Additives,2019,30(8):80−85.
    [24]
    邓启华, 傅力, 王德良, 等. 啤酒糟成分测定及饲料开发的研究—蛋白含量和纤维组分的分析[J]. 啤酒科技,2008(12):52−54. [DENG Qihua, FU Li, WANG Deliang, et al. Determination of composition of brewer's grains and study on feed development-Analysis of protein content and fiber composition[J]. Global AlcinfoBeertech,2008(12):52−54.
    [25]
    刘芳宁, 张卫兵, 梁琪, 等. 米曲霉GN-1固态发酵产乳糖酶培养基的优化[J]. 食品工业科技,2013,34(8):232−235,244. [LiU Fangning, ZHANG Weibing, LIANG Qi, et al. Optimization of solid state fermentation medium to produce β-galactosidase by Aspergillus oryzae[J]. Science and Technology of Food Industry,2013,34(8):232−235,244.
    [26]
    宗玉梅, 林巧, 赵树东. 米曲霉培养条件及培养基配方优化的研究[J]. 现代食品,2019(5):170−175. [ZONG Yumei, LIN Qiao, ZHAO Shudong, et al. Study on culture conditions and optimization of medium formulation of Aspergillus oryzae[J]. Modern Food,2019(5):170−175.
    [27]
    袁建, 何荣, 鞠兴荣. 固态发酵生产菜籽肽培养基条件优化[J]. 食品科学,2008(8):448−452. [YUAN Jian, HE Rong, JU Xingrong. Optimization of medium conditions for rapeseed peptide production by solid state fermentation[J]. Food Science,2008(8):448−452.
    [28]
    LU Z Y, YANG Y W, WANG J, et al. Optimization of the preparation conditions of borneol-modified ginkgolide liposomes by response surface methodology and study of their blood brain barrier permeability[J]. Molecules,2018,23(2):303−317.
    [29]
    RUAN H S, ZHANG H F, TENG K. Optimization of microwave-assisted extraction of silymarin from Silybum marianum straws by response surface methodology and quantification by high-performance liquid chromatograph method[J]. Pharmacogn Mag,2018,14(53):22−26.
    [30]
    彭颖, 韦伟璇, 邱松山, 等. 响应面优化化橘红柚皮苷超声辅助提取工艺[J]. 食品工业科技,2018,39(2):192−195. [PENG Ying, WEI Weixuan, QIU Songshan, et al. Ultrasonic-assisted exocarpium naringin extraction technique optimized by response surface methodology[J]. Science and Technology of Food Industry,2018,39(2):192−195.
    [31]
    THUONG N N P, THIEN H T, HONG N L T, et al. Application of response surface methodology to optimize the process of saponification reaction from coconut oil in Ben Tre-Vietnam[J]. Solid State Phenom,2018,279:235−239.
    [32]
    BELHACHAT D, MEKIMENE L, BELHACHAT M, et al. Application of response surface methodology to optimize the extraction of essential oil from ripe berries of, Pistacia lentiscus, using ultrasonic pretreatment[J]. J Appl Res Med Aromat Plants,2018,9:132−140.
  • Cited by

    Periodical cited type(3)

    1. 陈孜旋,佟苗苗,吴庆林,孙佳婷,尹小溪,吕添熠,张睦清,李丽. 薏苡仁对葡聚糖硫酸钠诱导的溃疡性结肠炎小鼠肠道菌群的影响. 食品工业科技. 2025(06): 369-376 . 本站查看
    2. 蔡国强,徐志杰,乔晓红,罗天骥,张蕾,何一波. 三叶青大孔树脂乙醇洗脱部位UPLC-Q-TOF-MS指纹图谱的建立及抗氧化谱效关系研究. 食品工业科技. 2024(15): 313-321 . 本站查看
    3. 黄晓英,余海立,郑明山,刘晓雯,张彦. 酵母抽提物与姜黄素复合对急性酒精性肝损伤小鼠肠道菌群的调节作用. 食品工业科技. 2024(15): 25-33 . 本站查看

    Other cited types(1)

Catalog

    Article Metrics

    Article views (297) PDF downloads (23) Cited by(4)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return