黑曲霉发酵韭菜籽产蛋白酶活力的工艺研究

为了充分利用韭菜籽中的蛋白质,本实验研究了黑曲霉液态发酵脱脂韭菜籽粉的不同发酵条件对蛋白酶活力的影响。以发酵液中的蛋白酶活力为指标,用单因素实验结合响应面实验探究了初始p H、接种量、脱脂韭菜籽粉浓度和发酵时间对蛋白酶活力的影响。最佳发酵条件为:初始p H为2.95,接种量10.0%,底物浓度7.00%,发酵时间72.0h。在最佳工艺条件下蛋白酶活力可达到280U/m L。 

Study on the process of protease production by Aspergillus niger on leek seeds

In order to take full of advantage of leek seeds protein,this paper studied the effects of different fermentation conditions on the protease activity of Aspergillus niger in defatted leek seeds. According to the index of the protease activity in the fermented liquid,this experiment explored the effects of initial p H,inoculum size,substrate concentration and fermentation time on protease activity using single factor experiment and response surface methodology(RSM). The optimum process conditions were as follows:initial p H 2.95,inoculum size 10.0%,substrate concentration 7.00% and fermentation time 72.0h. Under this optional conditions,the protease activity reached 280U/m L.