混菌发酵豆粕制备大豆肽的研究  

Preparing Soybean Peptides from Soybean Meal by Mixed Strain Fermentation

作　　者：李善仁[1,2] 林新坚[1] 蔡海松[1] 胡开辉[2] 陈济琛[1] 

机构地区：[1]福建省农业科学院土壤肥料研究所,福州350013 [2]福建农林大学生命科学学院,福州350002

出　　处：《中国粮油学报》2009年第12期52-56,共5页Journal of the Chinese Cereals and Oils Association

基　　金：福建省科技重点资助项目(2006I0009);福建省农业科学科技创新团队建设基金(STIF-Y01)

摘　　要：大豆肽是大豆蛋白经水解得到的低分子肽混合物,具有比大豆蛋白更优越的理化特性和生理功能,已在很多领域引起广泛的关注。微生物发酵能够降解大豆蛋白为大豆肽,采用平板培养和混合发酵相结合的方法筛选发酵豆粕的最佳菌株,得到芽孢杆菌CS27和米曲霉混菌发酵组合,利用正交试验优化该混菌组合的发酵工艺。结果表明,芽孢杆菌CS27与米曲霉同时接种,接种比例为2∶1,30℃下发酵48 h,大豆肽质量分数达23.98%,大豆肽得率为51%,为大豆肽的发酵工业化生产提供了参考。Soybean peptides are mixtures of small molecular peptides hydrolyzed from soybean protein,which has received wide attention in various fields because of its special properties and physiological function.Soybean protein could be degraded to soy peptides by microbial fermentation.The proper microbial strain for the fermentation was obtained by means of plate cultivation and mixed degradation,which was a combination of Bacillus subtilis CS27 and Aspergillus oryzae;and the fermentation conditions were optimized through orthogonal tests. Results： The optimal fermentation conditions are strain ratio for simultaneously fermentation temperature 30℃, and time 48 h. At the 23.98%, and the peptide recovery rate is 51%. inoculating Bacillus subtilis CS27 and Aspergillus oryzae 2 ： 1, conditions, the content of soybean peptides in the product is

关 键 词：发酵豆粕 大豆肽 混合发酵 工艺条件 

分 类 号：Q939.97[生物学—微生物学]