| 红曲霉固体发酵豆粕及其产物分析 |
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| 引用本文： | 刘安军,尚校兰,朱振元,满金浩.红曲霉固体发酵豆粕及其产物分析[J].现代食品科技,2009,25(2). |
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| 作者姓名： | 刘安军 尚校兰 朱振元 满金浩 |
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| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
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| 摘 要： | 以豆粕为原料,利用红曲霉菌株(Monascus purpureus)进行固态发酵,豆粕与水的质量比为1:1时得到的发酵产物的质量较高.并测定了发酵前后的产物色价、蛋白质类型、蛋白质含量、多肤含量及发酵产物中Monacolin K的含量,结果表明红曲霉固体发酵所得豆粕的色价不高;蒸汽加热会使豆粕中的蛋白质变性,溶解度显著降低,红曲霉发酵豆粕的过程使可溶性蛋白质含量增加,且使大分子蛋白质变成小分子肽类,从而提高了蛋白质的功能特性;发酵产物存在莫纳可林K,但含量不高.用红曲霉固体发酵豆粕生产红曲霉色素或莫纳可林K不可取.
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| 关 键 词： | 豆粕 红曲霉 发酵 大豆多肽 莫纳可林K |
Analysis of the Solid-State Fermented Soybean meal by Monascus |
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| LIU An-Jun,SHANG Xiao-Lan,ZHU Zhen-Yuan,MAN Jin-Hao.Analysis of the Solid-State Fermented Soybean meal by Monascus[J].Modern Food Science & Technology,2009,25(2). |
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| Authors: | LIU An-Jun SHANG Xiao-Lan ZHU Zhen-Yuan MAN Jin-Hao |
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| Affiliation: | College of Food Science and Biotechnology;TianJin University of Science and Technology;Tianjin 300457;China |
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| Abstract: | M. rubber(Monascus purpureus) mediated solid state fermentation of the soybean meal was studied. The high-value fermented soybean meal was obtained with the ratio of soybean meal to water being of 1:1. The color-value,the comparison of the protein type,the contents of protein,and the detection of polypeptide before the fermentation and after the fermentation was determined and the contents of Monacolin K in the fermented product were determined. The results showed that the color-value of the solid-state fer... |
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| Keywords: | soybean meal monascus fermentation soybean polypeptide Monacolin K |
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