微生物液态发酵法生产大豆蛋白活性肽的研究

选育了1株能转化大豆肽的菌种LB—05,分别以豆粕、大豆分离蛋白、大豆组织蛋白为底物通过微生物30 h的发酵,其蛋白利用率分别为98.1%、97.9%和98.5%,肽含量分别达到87.6%、88.3%和89.2%,其适宜底物浓度为8%～10%,发酵pH值为6.8～7.0,发酵温度为36%。另外,对发酵液的后处理进行了研究,对7种絮凝剂的絮凝效果和过滤效果进行了试验,其中壳聚糖(CS)的絮凝效果较好,并得出壳聚糖优化后的絮凝工艺条件是:pH4.0,絮凝剂添加浓度150mg/L,温度35℃。

Production of Soybean Active Peptide by Microorganism Liquid Fermentation Methods

In this study,we screened a strain LB—05 which can invert protein to peptides by using de- grease soybean,soybean separation protein,or soybean tissue protein as substrate through 30h fermenta- tion.Protein availability correlating to each of the substrate were 98.1%,97.9%,98.5%,and the peptide content was up to 87.6%,88.3%,89.2%,respectively.The most suitable substrate concentration was 8%～10%;the most suitable pH value was 6.8～7.0;and the best fermentation temperature was 36℃.Moreo- ver,we also conducted research on post—processing of the fermentation broth.We carried out experiments on the flocculation effects and filtered effects by 7 kinds of flocculent.The chitin (CS) flocculation effect was found better.The best flocculation conditions were:pH4.0,the flocculent addition concentration 150mg/L, and temperature 35℃.