加酶提高发酵豆粕蛋白质水解度的研究  

Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of fermented soybean meal

作　　者：刘唤明[1] 薛晓宁[2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东海洋大学工程学院,广东湛江524088

出　　处：《安徽农业科学》2010年第10期5141-5142,5231,共3页Journal of Anhui Agricultural Sciences

基　　金：广东省科技厅粤港关键领域重点突破项目(2006A25001002)

摘　　要：[目的]在枯草芽孢杆菌、乳酸菌、酵母菌这3种菌混合发酵生产发酵豆粕的基础上,通过添加酶来提高发酵豆粕的水解度。[方法]通过添加中性蛋白酶、酸性蛋白酶和纤维素酶进行单因子试验和正交试验优化。[结果]结果表明,最佳加酶条件为中性蛋白酶加酶量为20U/g,酸性蛋白酶加酶量为20U/g,纤维素酶加酶量为6U/g;并且在此加酶优化条件下,发酵豆粕的水解度由优化前的9.32%增加到19.65%。[结论]添加中性蛋白酶、酸性蛋白酶和纤维素酶能显著提高发酵豆粕蛋白质水解度。[Objective] Enzyme was used to increase the degree of hydrolysis of fermented soybean meal produced by multi-strain solid fermentation with Bacillus subtilis,Yeast and Lactic acid bacteria.[Method] Single-factor experiments and orthodox experiments were conducted by adding neutral proteinase,acidic proteinase and cellulase.[Result] The results showed that the optimum enzymatic hydrolysis conditions were the neutral proteinase concentration of 20 U/g,the acidic proteinase concentration of 20 U/g,the cellulase concentration of 6 U/g.And under the above conditions,the degree of hydrolysis of soybean protein increased from 9.32% to 19.65.[Conclusion] The degree of hydrolysis of soybean protein increased markedly by adding neutral proteinase,acidic proteinase and cellulase.

关 键 词：发酵豆粕 水解度 混菌固态发酵 

分 类 号：S816.43[农业科学—饲料科学]