摘要
枯草芽孢杆菌B.s.Shi HeziIII发酵豆粕粉产生多肽溶液。不同发酵时间的多肽溶液有着不同的加工特性。水解度DH随着发酵时间的延长而上升;可溶性氮指数(NSI)与发酵时间和pH值均有关,总体上发酵时间越长,NSI越大,pH值在中性条件下NSI较高;浊度受pH值影响,pH值越低,浊度越高,36h的多肽溶液在pH3.0～7.0范围内,浊度较低;多肽溶液均有着较好的乳化性,但乳化稳定性较差。
For the production of peptide solution, Bacillus subtilis Shi HeziIII was grown on defatted soybean medium. Peptidesolutions processed with various fermentation time showed different processing properties. Hydrolysis degree (DH) increasedwith the increase of the fermentation time. Nitrogen solubility was related to time and pH: the longer the time was, the higher theNSI (Nitrogen solubility index) became. As for the effect of pH value, NSI at pH7 was the highest. Turbidity increased with adecrease in pH. Peptide solution at 36h showed the lowest turbidity from pH3.0 to pH7.0. Compared to 1% BSA, all solutionshad higher emulsifying activity index (EAI) and lower emulsifying stability index (ESI).
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第11期99-102,共4页
Food Science
