| 纳豆菌发酵鱼肉蛋白制备低分子肽的工艺研究 |
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| 引用本文： | 丛俊英,张淑莲,王阳,张春枝.纳豆菌发酵鱼肉蛋白制备低分子肽的工艺研究[J].大连工业大学学报,2011,30(6):416-419. |
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| 作者姓名： | 丛俊英 张淑莲 王阳 张春枝 |
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| 作者单位： | 1. 大连工业大学生物工程学院,辽宁大连,116034
2. 全然酵素科技发展(大连)有限公司,辽宁大连,116023 |
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| 摘 要： | 以纳豆菌为发酵菌种,以鱼肉为原料,利用菌种发酵产酶降解鱼肉蛋白制备低分子肽,并对发酵工艺进行优化,从而获得较高的低分子肽产量.即在不同的发酵条件下,通过双缩脲和凯氏定氮法计算发酵液中蛋白水解度,比较得出适宜的发酵条件.实验结果显示,纳豆菌发酵鱼肉蛋白适宜的发酵条件为:初始pH 7.5,鱼肉质量浓度250 g/L,补加蔗...
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| 关 键 词： | 鱼肉蛋白 纳豆菌 低分子肽 发酵 |
The degree of proteolysis from fish protein fermentation by Bacillus natto |
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| CONG Jun-ying,ZHANG Shu-lian,WANG Yang,ZHANG Chun-zhi.The degree of proteolysis from fish protein fermentation by Bacillus natto[J].Journal of Dalian Dalian Polytechnic University,2011,30(6):416-419. |
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| Authors: | CONG Jun-ying ZHANG Shu-lian WANG Yang ZHANG Chun-zhi |
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| Affiliation: | 1(1.School of Bioengineering,Dalian University of Technology,Dalian 116034,China; 2.Quanranjiaosu Technology Development(Dalian) Company Limited,Dalian 116023,China) |
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| Abstract: | The process for low molecular peptides produced from fish protein by Bacillus natto fermentation was optimized.The proteolytic degree was calculated by the biuret and Kjeldahl method to educe the appropriate fermentation conditions.The appropriate conditions were pH 7.5,fish concentration 250 g/L,refilling sucrose concentration 20 g/L,inoculation quantity 3%,fermentation temperature 37 ℃,fermentation time 36 h.Under the above-mentioned conditions 15.4 g low molecular peptides could be gained from 100 g fish.The purity of low molecular peptides was 48.4%. |
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| Keywords: | fish protein Bacillus natto low molecular peptide fermentation |
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