Technology Optimization on Preparation of Peanut Antioxidant Peptides by Bacillus Subtilis Solid State Fermentation Method

Abstract

The purpose of this paper is to investigate the preparation of peanut antioxidant peptides by Bacillus subtilis solid state fermentation method and to provide a theoretical basis for further investigating deep processing products of fermentation peanut meal. The preparation technics for peanut antioxidant peptides optimized with the soluble nitrogen concentration of peptides, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates of fermentation broth as the indexes of investigation including the cell age was 20h, bacterial suspension volume was 3.0mL, fermentation temperature was 40°C, nutrient salt solution was 15mL, the fermentation time was 42h, water bath temperature was 45°C, and water bath time was 3h. The research shows that IC50 values for peptides scavenging of DPPH, hydroxyl and superoxide anion free radicals, iron and copper ion chelating rates, lipid peroxidation inhibiting rate, iron and molybdenum reducing activity were 3.48mg/mL, 6.24mg/mL, 2.06mg/mL, 0.54mg/mL, 1.19mg/mL, 4.56mg/mL, 9.58mg/mL and 2.17mg/mL, respectively.