米曲霉固态发酵大豆粕制备大豆肽研究  

Studies on preparation of soybean peptide by Aspergillus oryzaer solid fermentation

作　　者：卫琳[1] 宋俊梅[1] 宁维颖[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250100

出　　处：《粮食与油脂》2008年第8期21-22,共2页Cereals & Oils

摘　　要：对米曲霉固态发酵大豆粕生产大豆肽条件进行研究,结果表明,最适发酵原料(由大豆粕和麸皮组成)中大豆粕含量为93%。发酵温度35℃,初始pH为6.8,发酵时间102 h;在此条件下,发酵得到大豆肽转化率达62.77%。The methods of solid production soybean peptide,which was fermented by Aspergillus oryzae with defatted soybean,were studies.Results show that the oriental conditions is that content of defatted soybean(composed of defatted soybean and wheat bran)in fermentation stuff 93% temperature 35 ~C,initial pH 6.8,fermentation period 102 h.The conversion rate of soybean peptide in the fermented defatted soybean could reach62.37%.

关 键 词：固态发酵 米曲霉 大豆肽 大豆粕 

分 类 号：S565.1[农业科学—作物学]