不同菌种发酵制备白芸豆多肽的研究  

Preparation of peptide from white kidney bean dreg by different fungi

作　　者：肖云[1] 张之翔[1] 张丽芬[1] 李湘[1] 王敏康[1] 

机构地区：[1]生物能源持续开发利用教育部工程研究中心,云南师范大学生命科学学院,云南昆明650000

出　　处：《中国酿造》2009年第11期157-160,共4页China Brewing

基　　金：国家自然科学基金资助(3056005;630860128);云南省中青年学术技术带头人后备人才培养计划(2005PY01);云南省教育厅科研基金资助(5Z0239B;06Y1168)

摘　　要：以白芸豆豆渣为原料,比较了米曲霉、酿酒酵母和黑根霉发酵法对白芸豆豆渣蛋白的水解度,从而探索几种微生物中能够最大程度的利用白芸豆豆渣蛋白制取白芸豆多肽的菌种及发酵条件的优化。实验结果表明,酿酒酵母对白芸豆蛋白质的水解度比较彻底;35℃,72h的水解度为6.5%;温度为30℃、发酵时间为48h时的水解度可达6.8%。为进一步利用发酵法制取白芸豆多肽提供了依据。To explore the good way of utilizing white kidney beans, the hydrolysis degree of white kidney beans to peptide by Aspergillus oryzae, Saccharornyces cerevisiae and Rhizopus niger was compared in this paper. The results showed that high degree was obtained by S. cerevisiae. The hydrolysis degree of 6.5% was achieved after hydrolyzed for 72h at 35℃. The hydrolysis degree of 6.8% was achieved after fermented for 48h at 30℃. Our results could provided some references for research of producing white kidney bean peptide from dregs.

关 键 词：白芸豆豆渣蛋白 水解度(DH) 白芸豆多肽 发酵 

分 类 号：Q516[生物学—生物化学]