发酵法生产乳蛋白肽的研究  

Studies on the production of peptides from milk proteins by fermentation

作　　者：刘唤明[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《中国乳品工业》2009年第4期16-17,35,共3页China Dairy Industry

摘　　要：研究了利用枯草芽孢杆菌进行发酵法生产乳蛋白肽的的影响因素,包括碳源、氮源、接种时间、接种量和发酵时间。通过单因子实验和正交实验优化,确定了最佳发酵条件:1.5%的蔗糖,9%的脱脂奶粉(均为质量分数)、接种时间为16 h,接种量为3%,发酵时间为43 h;并且在此发酵条件下,乳蛋白的水解度达35.9%。The influence factors of producing peptides from milk proteins by fermentation with Bacillus subtilis including carbon, nitrogen, cell-age , inoculum size and fermentation time were studied in the article, the optimal fermentation conditions which were composed of 1.5% sucrose , 9%defatted milk powder, cell-age 16 h,3% inoculum size,fermentation time 48 h was obtained by mono-factor tests and orthodox tests,and under the fermentation conditions the degree of hydrolysis of milk proteins could reach 35.9%.

关 键 词：乳蛋白肽 枯草芽孢杆菌 水解度 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]