摘要
大米蛋白粉是大米淀粉的副产物,具有丰富的饲料营养价值,是畜牧业中的优良蛋白质原料。本实验采用固态发酵的方式对大米蛋白粉进行发酵处理,增加发酵基质中的酸溶蛋白水平,提高原料的生物利用率。首先通过单因素实验探讨大米蛋白发酵的基本条件,筛选出对发酵有显著影响的因子,进一步通过响应面设计确定大米蛋白含量、含水量和发酵时间的最优水平。结果表明:在发酵基质中,初始大米蛋白粉添加量为70%,添加水分达到52%时,采用单菌株Bacillus amyloliquefaciens BS-20按照10%的接种量接种发酵,发酵87 h后,发酵基质的粗蛋白质量分数从初始的52.9%提高到59.5%,,酸溶蛋白质量分数水平从初始的17.7%提高到40.5%,提高率为128.7%。因此,大米蛋白粉经微生物发酵处理后粗蛋白质含量和酸溶蛋白含量均显著提高,有利于促进饲用大米蛋白粉的资源化开发和利用。
Rice protein powder is a by-product of rice starch and can be used as a good protein source of feedstuff.In this study,rice protein powder was treated by solid-state fermentation to increase the acid-soluble protein level in fermentation substrate and improve the bioavailability of the raw materials.Firstly,the basic fermentation parameters were investigated by single-factor experiment to select the factors which significantly affect fermentation,so as to further determinethe optimal levels of rice protein content,water content and fermentation time by response surface design.The results indicatedthat in the fermentation substrate,optimized condition was 70%initial rice protein content 70%,52%water content with,Bacillus amyloliquefaciens BS-20 alone inoculated at a 10%inoculation amount.After 87 hours of fermentation,the crude protein content of the fermentation substrate was improved from the initial 52.9%to 59.5%,and the acid-soluble protein content level was from the initial 17.7%to 40.5%,with anincrease rate of 128.7%.After the microbial fermentation,the contents of crude protein and acid-soluble proteinwere significantly improved,which facilitated the reclamation development and utilization of feeding rice protein powder.
作者
龙祝
胡佳
杨庆金
方莹
郭小华
Long Zhu;Hu Jia;Yang Qingjin;Fang Ying;Guo Xiaohua(College of Life Science,South-Central University for Nationalities,Wuhan 430074)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第2期109-114,共6页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31672455)
湖北省杰出青年人才项目(2018CFA077)。
关键词
大米蛋白粉
发酵
芽孢杆菌
酸溶蛋白
粗蛋白
rice protein powder
solid state fermentation
Bacillus subtilis
acid soluble protein
crude protein
