摘要
选出最佳的菌种组合黑曲霉、酿酒酵母菌、枯草芽孢杆菌、植物乳酸杆菌后,调整混合菌种比例为2∶2∶1∶1,菌株进行固态发酵高温豆粕的最佳工艺条件:接种量10%,料水比1∶3,发酵时间96 h,发酵温度33℃,p H7.0,Mg SO4·7H2O 0.04 g,Ca Cl20.02 g,KH2PO40.04 g。粗蛋白含量为54.22%,比原料豆粕中的增加了24.36%。抗原蛋白7S球蛋白亚基和11S酸性亚基大部分被混合菌株分泌的酶系降解为分子质量更小的蛋白亚基;氨基酸含量由发酵前的41.53%提高到的48.18%;胰蛋白酶抑制剂(TI)含量由发酵前的16.91 mg/g降到0.20 mg/g,粗蛋白和氨基酸含量大幅度提高,抗原蛋白大部分被降解,TI含量显著降低,营养价值得到了很大改善,且发酵产物有豆香味、黄褐色。
After selecting the best combination of strains of Aspergillus niger, Saccharomyces cerevisiae, Bacillus subtilis subsp. Subtilis, Lactobacillus plantarum, adjust the mixing ratio to 2：2：1：1. The optimum conditions of applying the strains in solid-state fermentation of hot soybean meal are listed as follows： inoculation 10% （v/m）, the ratio of wa- ter 1：3, fermentation time 96 h, fermentation temperature 33℃, pH 7.0, 0.04 g MgSO4·7H2O, 0.02 g CaCl2, 0.04 g KH2PO4. The content of crude protein is 54.22%, which increased by 24.36% from the raw soybean meal. The subunits of 7S globulin and l lS acid subunits were mostly degraded into protein subunits with smaller molecular weight by the enzymes secreted from mixed strains. The content of amino acid increased from 41.53% （before fermentation） to 48.18%. The content of trypsin inhibitor （TI） decreased from 16.91 mg/g （before fermentation）to 0.20 mg/g. The content of crude protein and amino acid had a substantial increase and most antigen protein was degraded significantly. The content of TI also reduced significantly. The nutritional value has been greatly improved, and the fermented products are in light brown and they have nice bean flavor. The above research will provide important theoretical basis for the exploitation and us- ability of high-protein feed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第9期116-124,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
"十三五"国家重点研发计划重点专项(2016YD0401402)
国家自然科学基金面上项目(31571880)
国家863项目(2013AA10220)
关键词
高温豆粕
固态发酵
粗蛋白含量
氨基酸含量
抗原蛋白
胰蛋白酶抑制剂
hot soybean meal
solid-state fermentation
crude protein content
amino acids
antigen protein
trypsin Inhibitor.
