Preparation of Angiotensin Converting Enzyme Inhibitory Peptides by Bovine Bone Meal via Mixed Culture Fermentation
Journal Title: 河南科技大学学报（自然科学版） - Year 2017, Vol 38, Issue 1
Abstract
Bacillus cereus( B. cereus) MBL13-U,Lactobacillus plantarum( Lp) and Streptococcus thermophilus( St) were mixed to prepare angiotensin converting enzyme( ACE) inhibitory peptides via bovine bone meal fermentation. By means of orthogonal test,the mass concentration of collagen polypeptide was taken as an indicator to determine that the optimized quality ratio of culture is V( B. cereus MBL13-U) ∶ V( Lp) ∶ V( St) =1∶ 1∶ 1. The dosage of sucrose and bone meal is 2. 5% and 3. 5%( both are mass fraction) respectively. Then central combination experiment design was adopted based on single factor experiment,with ACE inhibition ratio as an index. The optimal fermentation technological condition is that inoculum size is 4% mass fraction,fermentation temperature is 37 ℃,fermentation time lasts 42 hours,and initial value of fermentation broth p H is 7. 0. According to the verification test,under the optimized fermentation condition,the highest ACEinhibition ratio of peptide liquid is( 51. 73 ± 0. 65) %. Finally,based on the feature of bovine bone ACE inhibitory peptides,the optimum technology parameter of mixed culture for the fermentation of bovine bone meal is obtained.
Authors and Affiliations
Lili LIU, Yanyu LIANG, Guangjun YIN, Dan LI, Chenliu YANG
Keywords
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