基于两步法制备生物发酵蛋白工艺的研究

该研究通过单因素、正交试验优化米曲霉（Aspergillus oryzae）固态发酵、酶解两步法协同处理农副加工产物（菜籽粕、豆粕）制备发酵蛋白，以达到改善蛋白质品质、降低抗营养因子的目的。结果表明，最佳发酵原料组成为70%菜籽粕+30%豆粕；固态发酵的最佳条件为发酵蛋白原料初始含水量45%，米曲霉麸皮种子接种量3%，发酵时间40 h，发酵温度30 ℃；最佳酶解条件为酶解时间32 h，酶解初始含水量56%，酶解温度50 ℃。在此工艺条件下，发酵蛋白的蛋白溶解度（65.80%）提高97.49%，酸溶蛋白/粗蛋白（44.13%）提高779.75%，硫苷含量（8.63 μmol/g）降低69.14%。表明利用两步法处理农产品加工副产物，能在改善蛋白品质的同时，降低抗营养因子水平。

Preparation technology of bio-fermented protein based on two-step method

The preparation of fermented protein from agricultural and sideline processing products (rapeseed meal, soybean meal) treatment by two step method with Aspergillus oryzae solid-state fermentation and enzymatic hydrolysis were optimized by single factor and orthogonal tests, so as to improve protein quality and reduce anti-nutritional factors. The results showed that the optimal composition of fermentation raw material was 70% rapeseed meal + 30% soybean meal. The optimum solid-state fermentation conditions were initial moisture of fermented protein material 45%, A. oryzae bran seed inoculum 3%, fermentation time 40 h, and temperature 30 ℃. The optimum enzymolysis conditions were enzymolysis time 32 h, initial moisture 56%, and temperature 50 ℃. Under these conditions, the protein solubility of fermented protein (65.80%) was increased by 97.49%, the acid soluble protein/crude protein (44.13%) was increased by 779.75%, and the content of glucosinolates (8.63 μmol/g) was reduced by 69.14%, indicating that the two-step method for processing agricultural products processing by-products could improve the protein quality and reduce the level of anti- nutritional factors.