| 液体发酵制备大豆肽工艺研究 |
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| 引用本文： | 廖斌,贾佳,李鑫,赵燕,李建科. 液体发酵制备大豆肽工艺研究[J]. 中国酿造, 2012, 31(2): 121-124 |
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| 作者姓名： | 廖斌 贾佳 李鑫 赵燕 李建科 |
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| 作者单位： | 1. 南昌大学 生物质转化教育部工程研究中心,江西南昌330047;南昌大学食品科学与技术国家重点实验室,江西南昌330047
2. 深圳市绿微康生物工程有限公司,广东深圳,518000 |
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| 摘 要： | 大豆多肽因其在食品工业中的应用前景而备受关注。该研究采用枯草芽孢杆菌对豆粕进行发酵的方法制备大豆肽,以大豆肽的转化率为指标,在单因素试验基础上,应用正交试验对发酵过程中的几个重要条件参数进行了优化,并且得出最优制备工艺条件为:底物浓度4%、发酵时间24h、初始pH值为7.0、接种菌龄16h、接种量2%,其转化率达31.51%,以为工业生产提供理论依据。
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| 关 键 词： | 大豆肽 枯草芽孢杆菌 发酵豆粕 工艺条件 转化率 |
Preparation technology of soybean peptides by liquid fermentation |
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| LIAO Bin , JIA Jia , LI xin , ZHAO Yan , LI Jianke. Preparation technology of soybean peptides by liquid fermentation[J]. China Brewing, 2012, 31(2): 121-124 |
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| Authors: | LIAO Bin JIA Jia LI xin ZHAO Yan LI Jianke |
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| Affiliation: | 1.Engineering Research Center of Biomass Conversion, Minisay of Education Nanchang University, Nanchang 330047, China; 2.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; 3.Shenen Leveking Bio-engineenng Co., Ltd., Shenzhen 518000, China) |
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| Abstract: | Soybean peptide has attracted much attention for its prospects in food industry. Soybean peptides were obtained by fermentation of soybean meal with Bacillus subtilis in this study. Using conversion rate as index, processing parameters were optimized on the basis of single factor experi- ments and orthogonal experiments, which were as follows： substrate concentration 4%, fermentation time 24 h, initial pH value 7.0, cell age 16h, inoculum 2%. And under these conditions, the conversion rate is 31.51%. The study provide theoretical basis for industrial production. |
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| Keywords: | soybean peptide Bacillus subtilis fermented soybean meal technological conditions conversion rate |
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