摘要
[目的]探讨制备大豆小分子肽的最佳工艺条件。[方法]以脱脂大豆粉为原料,通过多种微生物菌种固态发酵产蛋白酶水解制备小分子肽,并应用正交试验优化制备条件。[结果]试验得出,微生物发酵法制备大豆小分子肽的最优发酵条件为:料液比1∶1.0 g/ml、0.2%黑曲霉、0.2%米曲霉、1‰酿酒酵母、发酵温度32℃,湿度80%、发酵时间36 h时,蛋白酶活力为466.8 U/g;最优水解条件为:水解温度55℃、水解时间10 h、pH 6.5、料液比为1∶2.5 g/ml时,水解度可达到90.61%。[结论]此工艺方法提高了脱脂大豆粉的食用价值和产品附加值。
[ Objective] To investigate the optimum technology conditions for preparation of soybean micromolecule peptides. [ Method] With defatted soy flour as raw material, soybean micromolecule peptides was prepared by hydrolysis reaction by protease, which was produced with solid-state fermentation by a variety of microorganisms. The optimum technology conditions were ascertained by the use of orthogonal test. [ Result] Under the conditions of temperature 32 ~C, 0.2% Aspergillus niger, O. 2% Aspergillus oryzae, 1%o Saccharomyces cerevisiae, fermen- tation time 36 h, humidity 80%, liquid material ratio 1：1.0 g/m1, proteinase activity was 466.8 U/g. Under the conditions of temperature 55 0C, hydrolysis time 10 h, pH 6.5, liquid material ratio 1：2.5 g/ml, enzymatic hydrolysis of peptide was 90.61%. [ Conclusion] This pro- cessing method can improve the defatted soy flour edible value and the added value of the products.
出处
《安徽农业科学》
CAS
2014年第10期3060-3061,共2页
Journal of Anhui Agricultural Sciences
关键词
脱脂大豆粉
固态发酵
大豆小分子肽
正交试验
Defatted soybean flour
Solid-state fermentation
Soybean micromolecule peptides
Orthogonal test
