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| Study on Optimization of Soybean Meal Solid-state Fermentation Process for Producing Soybean Antioxidative Peptide by Response Surface Methodology |
| CHEN Jie-mei, XU Cong-cong, CHANG Lei, LIU Yong-ping, MIAO Bing-xuan |
| College of Life Science and Technology, Jinan University, Guangzhou 510632, China |
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Abstract With the single factor experiment analysis and Box-Behnken response surface analysis,conditions of soybean meal solid-state fermentation were carried out using the total antioxidant activity ( T-AOC ) and the content of polypeptide as evaluating indicators.The result showed that the best fermentation conditions were as follows:inoculation amount 9.6%, ratio of material to water 1:0.9, fermentation temperature 35℃.Soybean meal was fermented for 48h under the optimum conditions, T-AOC was from 207.2U/g to 1091.1U/g and the content of polypeptide was from 21.0mg/g and 347.7mg/g, respectively increased by 4.3 times and 15.6 times.The experimental vaule was basically agreed with the predictive value. T-AOC and the content of polypeptide were highly correlated(R2=0.8604),it indicated the polypeptide was antioxidative peptide.
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Received: 24 September 2012
Published: 25 December 2012
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