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Pretreatment of rice bran using composite bacteria liquid fermentation to prepare ACE inhibitory peptides
Author(s): 
Pages: 129-133
Year: Issue:  11
Journal: Food and Fermentation Industries

Keyword:  rice branACE inhibitory peptidescomposite bacterialiquid fermentationpretreatment;
Abstract: The pretreatment of raw materials using composite bacteria liquid fermentation to prepare ACE inhibitory peptides were studied to increase the productivity and ACE inhibitory activity of ACE inhibitory peptides. Rice bran raw materials were pretreated through the extrusion and the addition of starch. The compound strains inoculation ratio of Bacillus subtilis 1389 and Aspergillus niger AS3. 350 was 2∶ 1,inoculum was 10. 0%,fermentation temperature was 30℃,the speed was 200r / min. The pH value,amino acid nitrogen,protease activity,reducing sugar content,peptide conversion rate and ACE inhibitory activity were used as evaluation indexes during fermentation process.The results showed that the best raw material pretreatment was obtained using the extruding method. The processing conditions were as follows: moisture of rice bran was 15. 0%,extruding temperature was 140℃ and screw speed was140r / min. Under this condition,the highest conversion rate was 38. 86% and the highest activity of ACE inhibitory peptides was 64. 48%. All indexes were better than those obtained through the addition of starch pretreatment.
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