摘要
为了利用植物蛋白质资源和提高其营养价值,以豆粕和玉米蛋白粉为原料,应用枯草芽孢杆菌固态发酵制备大豆玉米复配肽。基于豆粕和玉米蛋白粉配比和发酵时间的考察与确定,研究了大豆玉米复配肽的固态发酵工艺条件,又考察了发酵温度、瓶装量、料液比及接种量对蛋白水解度和肽转化率的影响。应用4因素3水平响应面法对大豆玉米复配肽的固态发酵工艺进行优化研究,并分别建立了各因素与蛋白水解度和肽转化率的回归方程。结果表明,最佳固态发酵条件为:发酵温度40℃、瓶装量8.5 g、料液比1:1.2(g/m L)、接种量3.5%(m L/g),在此条件下,蛋白水解度为(32.73±0.17)%,肽转化率为(33.23±0.13)%,与理论预测值基本相符。因此,大豆玉米复配肽的固态发酵工艺是可行的,为大豆玉米复配肽的制备提供了科学依据。
In order to utilize the plant and improve its nutrition value. Soybean meal and corn gluten meal were mixed and inoculated Bacillus subtilis to produce soybean and corn peptides. Based on the ratio of soybean meal and corn gluten meal and fermentation time was explored and confirmed, exploring the solid-state fermentation process conditions of soybean and corn peptide, the effects of solid-liquid ratio, bottled amount, fermentation temperature and inoculums volume on degree of hydrolysis of protein and peptide conversion rate were discussed. Solid-state fermentation process conditions of soybean and corn peptides were optimized and studied by response surface methodology, and the regression equations are established between each factors and the degree of hydrolysis of protein and peptide conversion rate. Results showed that optimun fermentation conditions were as follows： fermentation temperature of 40℃, bottled amount of 8.5 g, solid-liquid ratio of 1：1.2 （g/mL） and inoculums volume of 3.5% （mL/ g）. Under these fermentation conditions, degree of hydrolysis （DH） of protein arrived at （32.73±0.17）% and conversion rate of soybean and corn peptides arrived at （33.23±0.13）%, which were consistent with theoretical prediction values basically. Therefore, the solid-state fermentation process condition of soybean and corn peptide with Bacillus natto is feasible.
出处
《食品科技》
CAS
北大核心
2015年第4期118-127,共10页
Food Science and Technology
基金
吉林大学"挑战杯"大学生课外学术科技作品竞赛项目(4560EP11)
吉林省高等教育教学改革研究项目(2014044)
吉林大学本科教学改革研究项目(2013138)
关键词
豆粕
玉米蛋白粉
枯草芽孢杆菌
固态发酵
响应面分析
soybean meal
corn gluten meal
Bacillus natto
solid-state fermentation
response surfacemethodology
