纳豆枯草芽孢杆菌发酵罗非鱼鱼皮条件优化及产物表征
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- 英文论文题名：Optimization of fermentation conditions of tilapia skin by Bacillus subtilis natto and product characterization
- 论文作者：王婷 ; 温子健 ; 孙黎明
- 英文论文作者：Wang Ting ; Wen Zijian ; Sun Liming ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：罗非鱼鱼皮 ; 纳豆枯草芽孢杆菌 ; 溶栓活性 ; Tricine-SDS-PAGE ; 氨基酸分析
- 英文论文关键词：tilapia skin ; bacillus subtilis natto ; fibrinolysin activity ; tricine-SDS-PAGE ; amino acid analysis
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS251.9
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：113k
- 原文格式：O
- 会议级别：全国
摘要
为了更好的利用罗非鱼加工副产物,本文以罗非鱼下脚料——鱼皮为发酵基质,接种纳豆枯草芽孢杆菌共培养36h后,通过测定溶纤酶活性,对碳源类型(果糖、蔗糖、半乳糖、麦芽糖和葡萄糖)、碳源添加量、初始pH等影响发酵产物纤溶酶活性的8个条件进行了优化。利用Tricine-SDS-PAGE考察发酵产物分子量变化,并用采用全自动氨基酸分析仪测定了发酵产物的氨基酸组成。实验结果表明果糖为最佳碳源;其他最佳发酵条件为果糖添加量3%(m/v)、pH 8、接种量5%(v/v)、温度37℃、转速180 rpm、料液比1:40(m/v)、装载量20%(v/v)。在最适发酵条件下,发酵产物经7000rpm,离心20min后所得上清中的蛋白含量可达到15 mg/mL,蛋白得率为60%,溶栓活性为6928 FU/mL,蛋白分子量均低于29KDa。发酵液上清中含有16种氨基酸,在8种必须氨基酸中赖氨酸、苏氨酸和缬氨酸含量较高,在7种非必须氨基酸中甘氨酸、脯氨酸、谷氨酸含量较高。上述结果提示,罗非鱼鱼皮是纳豆枯草芽孢杆菌的良好发酵基质,能够用于开发富含溶纤酶和小分子活性蛋白的功能食品。
To take advantage of Tilapia skin,by-product in Tilapia processing,it was used as the substrate for Bacillus subtilis natto to inoculated in to prepare functional food.After fermention for 36 h,fibrinolysin activity was measured to optimize eight factors,whichaffected the fibrinolysin activity in the fermentation product,including carbon-source type(fructose,sucrose,galactose,maltose,glucose),glucose addition,initial pH et al.Molecular weight changes before and after fermentation was analyzed by Tricine-SDS-PAGE.The amino acid composition in the fermentation productwas analyzed by automatic biochemical analyzer.Results showed that the optimum carbon source wasfructose.The other optimized fermentation condition was fructose addition 3%(m/v),pH8,inoculation amount 5%(v/v),fermentation temperature 371,rotation speed180 rpm,solid-liquid ratio 1:40(m/v) and loading volume 20%(v/v),respectively.Thesupernatant of fermentation production was collected after centrifugation at7000 rpm for 20 min.Protein concentration,protein yield and fibrinolysin activity in the supernatant was 15mg/mL,60%and 6928FU/mL,respectively.The molecular weight was lower than 29 KDafor allthe protein in the supernatant.The supernatant contained 16 kinds of amino acids.The content of Lys,Thr and Val was higher in the 8 kinds of essential amino acid.The content of Gly,Pro and Glu was higher in the 7 kinds of unessential amino acid.Above results suggested that Tilapia skin was a good fermentation substrate of Bacillus subtilis natto.It could be used to develop functional food rich in fibrinolysin and bioactive small molecular proteins.
To take advantage of Tilapia skin,by-product in Tilapia processing,it was used as the substrate for Bacillus subtilis natto to inoculated in to prepare functional food.After fermention for 36 h,fibrinolysin activity was measured to optimize eight factors,whichaffected the fibrinolysin activity in the fermentation product,including carbon-source type(fructose,sucrose,galactose,maltose,glucose),glucose addition,initial pH et al.Molecular weight changes before and after fermentation was analyzed by Tricine-SDS-PAGE.The amino acid composition in the fermentation productwas analyzed by automatic biochemical analyzer.Results showed that the optimum carbon source wasfructose.The other optimized fermentation condition was fructose addition 3%(m/v),pH8,inoculation amount 5%(v/v),fermentation temperature 371,rotation speed180 rpm,solid-liquid ratio 1:40(m/v) and loading volume 20%(v/v),respectively.Thesupernatant of fermentation production was collected after centrifugation at7000 rpm for 20 min.Protein concentration,protein yield and fibrinolysin activity in the supernatant was 15mg/mL,60%and 6928FU/mL,respectively.The molecular weight was lower than 29 KDafor allthe protein in the supernatant.The supernatant contained 16 kinds of amino acids.The content of Lys,Thr and Val was higher in the 8 kinds of essential amino acid.The content of Gly,Pro and Glu was higher in the 7 kinds of unessential amino acid.Above results suggested that Tilapia skin was a good fermentation substrate of Bacillus subtilis natto.It could be used to develop functional food rich in fibrinolysin and bioactive small molecular proteins.
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