| 响应面法优化混合菌发酵豆渣提高水溶性蛋白含量 |
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| 引用本文： | 于寒松,徐 媛,王玉华,朴春红,刘俊梅,任大勇,代伟长,胡耀辉.响应面法优化混合菌发酵豆渣提高水溶性蛋白含量[J].食品安全质量检测技术,2015,6(4):1401-1408. |
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| 作者姓名： | 于寒松 徐 媛 王玉华 朴春红 刘俊梅 任大勇 代伟长 胡耀辉 |
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| 作者单位： | 吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院,吉林农业大学食品科学与工程学院 |
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| 基金项目： | 现代农业产业技术体系建设专项资金(CARS-04) |
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| 摘 要： | 目的以传统豆制品中熟浆豆腐加工工艺制备的豆渣为原料,通过接种葡萄酒酵母和米曲霉进行共发酵,以达到提高豆渣水溶性蛋白含量。方法借助于统计学分析软件SAS及响应面分析法对混合菌种的发酵条件进行优化,同时检测不同发酵条件下的豆渣可溶性蛋白变化情况。结果优化后的最佳混合菌种发酵工艺条件为:豆渣含水量72%、接种量11%、接种比例1.5:1、最适温度32℃。结论发酵后豆渣中水溶性蛋白含量从发酵前0.26 mg/g增至4.15 mg/g,有效地提高了水溶性蛋白含量。
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| 关 键 词： | 豆渣 SAS 发酵 水溶性蛋白 |
| 收稿时间： | 2015/3/10 0:00:00 |
| 修稿时间： | 2015/4/20 0:00:00 |
Optimization of Fermented Okara by Mix Strain with Response Surface Method to Enhance the Soluble Protein Content |
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| YU Han-Song,XU Yuan,WANG Yu-Hu,PIAO Chun-Hong,LIU Jun-Mei,REN Da-Yong,DAI Wei-Chang and HU Yao-Hui.Optimization of Fermented Okara by Mix Strain with Response Surface Method to Enhance the Soluble Protein Content[J].Food Safety and Quality Detection Technology,2015,6(4):1401-1408. |
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| Authors: | YU Han-Song XU Yuan WANG Yu-Hu PIAO Chun-Hong LIU Jun-Mei REN Da-Yong DAI Wei-Chang and HU Yao-Hui |
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| Affiliation: | College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing,College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing and College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing |
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| Abstract: | |
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| Keywords: | okara SAS solid-state fermentation soluble protein |
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