米曲霉固态发酵豆粕制备大豆肽的研究  

Studies on Fermentation Conditions of Soybean Peptide by Aspergillus Oryzaer Preparation by 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,济南250100

出　　处：《粮食加工》2009年第1期34-36,共3页Grain Processing

摘　　要：对米曲霉固态发酵豆粕生产大豆肽的条件进行了研究。结果表明,最适的发酵原料(由豆粕和麸皮组成)中豆粕含量为93%,发酵温度35℃,初始pH值为6.8,发酵时间102 h。在此条件下,发酵得到的大豆肽转化率达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 ℃, initial pH value 6.8, fermentation period 102 h. The conversion rate of soybean peptide in the fermented defatted soybean could reach 62.37%.

关 键 词：固态发酵 米曲霉 大豆肽 转化率 

分 类 号：TS201.3[轻工技术与工程—食品科学]