摘要
本试验通过单因素试验和正交试验,以豆渣纳豆激酶活性为指标,就固态发酵工艺参数进行优化。试验结果表明,最适的发酵条件为培养基初始含水量65%,培养基初始pH 7,发酵温度35℃,接种量4%,发酵时间28h,此条件下通过固态发酵得到的豆渣中纳豆激酶活性为1734U/g。
The best fermentation parameters for obtaining nattokinase-containing okara were determined by singlefactor experiment and orthogonal test. The results showed that the optimum solid fermentation parameters were as followed： the initial water amount was 65%, the p H was 7, the temperature was 35℃, the inoculation content was 4.0% and the fermentation duration time was 28 h. With these conditions, the activity of okara nattokinase obtained by solid fermentation was 1734 U/g.
作者
张红运
裴英男
杨立娜
王胜男
朱丹实
王勃
何余堂
马涛
刘贺
ZHANG Hong-yun;PEI Ying-nan;YANG Li-na;WANG Sheng-nan;ZHU Dan-shi;WANG Bo;HE Yu-tang;MA Tao;LIU He(School of Food Science and Technology,Bohai University Food Safety Key Lab of Liaoning Province National ＆ Local Joint Engineering Research Center of Storage ,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Jinzhou Liaoning 121013,China;Shenyang Wanhui Food Co., Ltd., Shenyang Liaoning 110000, China)
出处
《食品与发酵科技》
CAS
2018年第2期36-40,共5页
Food and Fermentation Science & Technology
基金
国家自然科学基金面上项目(31471621)
关键词
纳豆激酶
豆渣
固态发酵
nattokinase
okara
solid-state fermentation
