混菌发酵豆粕制备大豆肽的研究

大豆肽是大豆蛋白经水解得到的低分子肽混合物,具有比大豆蛋白更优越的理化特性和生理功能,已在很多领域引起广泛的关注.微生物发酵能够降解大豆蛋白为大豆肽,采用平板培养和混合发酵相结合的方法筛选发酵豆粕的最佳菌株,得到芽孢杆菌CS27和米曲霉混菌发酵组合,利用正交试验优化该混菌组合的发酵工艺.结果表明,芽孢杆菌CS27与米曲霉同时接种,接种比例为2:1,30℃下发酵48 h,大豆肽质量分数达23.98%,大豆肽得率为51%,为大豆肽的发酵工业化生产提供了参考.

Preparing Soybean Peptides from Soybean Meal by Mixed Strain Fermentation

Soybean peptides are mixtures of small molecular peptides hydrolyzed from soybean protein,which has received wide attention in various fields because of its special properties and physiological function.Soybean protein could be degraded to soy peptides by microbial fermentation.The proper microbial strain for the fermentation was obtained bv means of plate cultivation and mixed degradation,which was a combination of Bacillus subtilis C527 and Aspergillus oryzae;and the fermentation conditions were optimized through orthogonal tests.Results:The optimal fermentation conditions are strain ratio for simultaneously inoculating Bacillus subtilis CS27 and Aspergillus oryzae 2:1,fermentation temperature 30℃,and time 48 h.At the conditions,the content of soybean peptides in the product is 23.98%,and the peptide recovery rate is 51%.