基于芽孢杆菌发酵与多酶水解集成的生物活性大豆寡肽制备工艺研究与优化任务书

 2021-11-04 08:11

1. 毕业设计(论文)的内容和要求

(1)掌握文献查阅的一般方法,学会在中国期刊网、Web of Science科学引文索引、Springer Link电子期刊、Elsevier SDOS电子期刊等检索资源上查阅关于大豆生物炼制和生物活性肽等的相关文献,并对芽孢杆菌发酵培养有全面了解。

(2)文献阅读及综述:阅读与课题相关的中英文文献,了解国内外的研究动态,撰写文献综述。

(3)明确实验任务,拟定实验方案:根据所查阅文献的内容,确定研究内容及方案,拟定科学可行的研究计划。

剩余内容已隐藏,您需要先支付后才能查看该篇文章全部内容!

2. 参考文献

[1] Li T, Tian Y, Sun F, et al. Preparation of high Fischers ratio corn oligopeptides using directed enzymatic hydrolysis combined with adsorption of aromatic amino acids for efficient liver injury repair[J]. Process Biochemistry, 2019.[2] Ren Y, Yang Y, Wu W, et al. Identification and characterization of novel anticoagulant peptide with thrombolytic effect and nutrient oligopeptides with high branched chain amino acid from Whitmania pigra protein[J]. Amino acids, 2016, 48(11): 2657-2670. [3] [4] Wang Y, Song X, Feng Y, et al. Changes in peptidomes and Fischer ratios of corn-derived oligopeptides depending on enzyme hydrolysis approaches[J]. Food Chemistry, 2019.[5] Zhang Y, Zhou F, Zhao M, et al. Soy peptide aggregates formed during hydrolysis reduced protein extraction without decreasing their nutritional value[J]. Food current status and future approaches: a review[J]. International Journal of Food Science rio H, et al. Enzymatic soy protein hydrolysis: A tool for biofunctional food ingredient production[J]. Food Chemistry: X, 2019, 1: 100006.[14] Jayachandran M, Xu B. An insight into the health benefits of fermented soy products[J]. Food chemistry, 2019, 271: 362-371.[15] Liu H, Lv Y, Xu J, et al. Soybean peptide aggregates improved calcium binding capacity[J]. LWT-Food Science and Technology, 2016, 67: 174-180.[16] Ye Q, Wu X, Zhang X, et al. Organic selenium derived from chelation of soybean peptide-selenium and its functional properties in vitro and in vivo[J]. Food function, 2019, 10(8): 4761-4770.[17] Sanjukta S, Rai A K. Production of bioactive peptides during soybean fermentation and their potential health benefits[J]. Trends in Food Science Technology, 2016, 50: 1-10.[18] Wang Z, Cui Y, Liu P, et al. Small peptides isolated from enzymatic hydrolyzate of fermented soybean meal promote endothelium-independent vasorelaxation and ACE inhibition[J]. Journal of agricultural and food chemistry, 2017, 65(50): 10844-10850.[19] Lei F, Zhao Q, Lin L, et al. Evaluation of the hydrolysis specificity of an aminopeptidase from Bacillus licheniformis SWJS33 using synthetic peptides and soybean protein isolate[J]. Journal of agricultural and food chemistry, 2016, 65(1): 167-173.[20] Kitagawa M, Shiraishi T, Yamamoto S, et al. Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains[J]. AMB Express, 2017, 7(1): 127.[21] Singh B P, Yadav D, Vij S. Soybean bioactive molecules: current trend and future prospective[J]. Bioactive Molecules in Food, 2019: 267-294.[22] Yin H, Jia F, Huang J. The variation of two extracellular enzymes and soybean meal bitterness during solid-state fermentation of Bacillus subtilis[J]. Grain Oil Science and Technology, 2019.[23] Zhang Q, Tong X, Qi B, et al. Changes in antioxidant activity of Alcalase-hydrolyzed soybean hydrolysate under simulated gastrointestinal digestion and transepithelial transport[J]. Journal of functional foods, 2018, 42: 298-305.[24] Hu B, Chen Q, Cai Q, et al. Gelation of soybean protein and polysaccharides delays digestion[J]. Food chemistry, 2017, 221: 1598-1605.[25] Dai C, Ma H, He R, et al. Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis[J]. LWT, 2017, 86: 1-7.[26] Chi C H, Cho S J. Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae[J]. LWT-Food Science and Technology, 2016, 68: 619-625.[27] Yang J, Wu X, Chen H, et al. A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22[J]. Food chemistry, 2019, 272: 396-403.[28] Man L L, Xiang D J, Zhang C L. Strain Screening from Traditional Fermented Soybean Foods and Induction of Nattokinase Production in Bacillus subtilis MX-6[J]. Probiotics and antimicrobial proteins, 2019, 11(1): 283-294.[29] Wang H, Sun X, Wang L, et al. Coproduction of menaquinone-7 and nattokinase by Bacillus subtilis using soybean curd residue as a renewable substrate combined with a dissolved oxygen control strategy[J]. Annals of microbiology, 2018, 68(10): 655-665.[30] Rai A K, Sanjukta S, Chourasia R, et al. Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema[J]. Bioresource technology, 2017, 235: 358-365.[31] Kimura K, Yokoyama S. Trends in the application of Bacillus in fermented foods[J]. Current opinion in biotechnology, 2019, 56: 36-42.

剩余内容已隐藏,您需要先支付 10元 才能查看该篇文章全部内容!立即支付

以上是毕业论文任务书,课题毕业论文、开题报告、外文翻译、程序设计、图纸设计等资料可联系客服协助查找。