米曲霉制备麦糟蛋白肽固态发酵培养基优化

以麦糟为原料，通过米曲霉固态发酵制备麦糟蛋白肽，研究不同培养基条件对肽转化率的影响。通过单因素实验考察碳源添加种类、碳源添加量、磷酸二氢钾添加量和料液比对肽转化率的影响，并采用响应曲面法优化培养基条件，建立肽转化率与各影响因素间的回归方程。结果表明，米曲霉发酵制备麦糟蛋白肽的最优培养基条件为:蔗糖添加量4.21%，磷酸二氢钾添加量0.51%，料液比1:3（g·mL?1），在该条件下，发酵麦糟肽转化率可达50.73%。结果可为生物转化麦糟生产蛋白肽提供技术参考。

Optimization of Solid-state Fermentation Medium for Preparation of Brewer's Spent Grains Protein Peptide by Aspergillus oryzae

Brewer's spent grains were employed as raw material to prepare protein peptides by solid-state fermentation of Aspergillus oryzae, and the effects of different medium conditions on peptide conversion ratio were studied. The effects of the carbon source type, the amount of carbon source, the amount of potassium dihydrogen phosphate, and the ratio of solid to liquid on the peptide conversion ratio were investigated by single factor experiment, and response surface methodology was used to optimize the medium conditions, the regression equation between the peptide conversion ratio and various influencing factors was established. The results showed that, the optimal conditions for the preparation of brewer's s pent grains protein peptide by Aspergillus oryzae were as follows: Sucrose supplemental level at 4.21%, adding potassium dihydrogen phosphate at 0.51%, and solid-liquid ratio at 1:3（g·mL?1）. Under the condition, the conversion ratio of protein peptides from brewer's spent grains could reach 50.73%. The results can provide a technical reference for the production of protein peptides from brewer's spent grains.