| 混合菌种固态发酵大豆粕生产大豆肽研究 |
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| 引用本文： | 姜曼,宋俊梅. 混合菌种固态发酵大豆粕生产大豆肽研究[J]. 粮食与油脂, 2009, 0(3) |
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| 作者姓名： | 姜曼 宋俊梅 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东济南,250353;山东轻工业学院食品与生物工程学院,山东济南,250353 |
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| 摘 要： | 大豆肽系由大豆蛋白经水解所得由3～6个氨基酸残基组成低分子肽混合物,分子量以低于1000Da为主。以大豆粕为原料,采用黑曲霉、米曲霉混合菌种固态发酵法生产大豆肽,所得大豆肽具有较好理化特性和生理活性,克服酶解法产品苦味重、口感差等缺点,可在很多领域得以广泛应用。
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| 关 键 词： | 大豆肽 固态发酵 大豆粕 |
Research on producing soybean peptides by mixed bacterial solid state fermentation with soybean meal |
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| JIANG Man,SONG Jun-mei. Research on producing soybean peptides by mixed bacterial solid state fermentation with soybean meal[J]. Cereals & Oils, 2009, 0(3) |
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| Authors: | JIANG Man SONG Jun-mei |
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| Affiliation: | College of Food and Bioengineering;Shandong Institute of Light Industry;Jinan 250353;China |
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| Abstract: | Soybean peptides is the hydrolysate of soy protein and a mix of low peptides which composes of three to six residences.Its molecular weight is below 1000Da.In this paper,soybean peptides was produced by mixed bacterial(aspergillus niger、aspergillus oryzae)solid state fermentation with soybean meal as raw material.In this way,physicochemical properties and physiological activity were good in the soybean peptides production;high bitterness and poor taste were also overcome.The production has been widely used in many areas. |
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| Keywords: | soybean peptide solid state fermentation soybean meal |
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