Wang Panpan, Ma Tingjun
College of Food Science and Engineering, Beijing University of Agriculture, Beijing 102206, China.
Foods. 2024 Oct 9;13(19):3204. doi: 10.3390/foods13193204.
Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions. Tartary buckwheat peptide produced through microbial fermentation can decrease the enzymatic digestion of buckwheat protein, which contributes to the bitter taste, and improve both the flavor and texture of buckwheat peptide products. In this study, microbial fermentation using probiotics was employed to prepare Tartary buckwheat peptides, and the preparation process was optimized. Based on single-factor experiments, the polypeptide content in the fermentation solution initially increased and then decreased with varying water content, inoculum concentration, glucose addition, fermentation temperature, fermentation time, and potassium dihydrogen phosphate addition. According to the response surface methodology, the maximum peptide content was achieved under fermentation conditions of 60.0% moisture content, 12.87% inoculum ratio, 2.0% glucose, and a fermentation temperature of 30.0 °C, with an actual value of (22.18 ± 1.02) mg/mL. The results show that fermentation with produces higher peptide levels and is safer than other microbial fermentation methods.
荞麦是一种富含多种营养成分和功能成分的珍贵作物。苦荞肽是一种经蛋白酶水解的蛋白质，具有广泛的生理功能。通过微生物发酵生产的苦荞肽可以减少导致苦味的荞麦蛋白的酶解消化，并改善苦荞肽产品的风味和质地。在本研究中，采用益生菌进行微生物发酵制备苦荞肽，并对制备工艺进行了优化。基于单因素实验，发酵液中的多肽含量随着水分含量、接种浓度、葡萄糖添加量、发酵温度、发酵时间和磷酸二氢钾添加量的变化，先增加后降低。根据响应面法，在水分含量60.0%、接种比例12.87%、葡萄糖2.0%、发酵温度30.0℃的发酵条件下，肽含量达到最大值，实际值为(22.18±1.02)mg/mL。结果表明，与其他微生物发酵方法相比，[此处原文缺失具体发酵菌种等信息]发酵产生的肽水平更高且更安全。
