雅致放射毛霉固态发酵法生产菜籽肽工艺条件研究  

An Investigation on Some Technological Conditions for Solid-state Fermentation by Actinomucor elegans for the Production of Rapeseed Peptides

作　　者：周建新[1] 张弘[1] 何荣[1] 王璐[1] 鞠兴荣[1] 袁建[1] 

机构地区：[1]南京财经大学江苏省粮油品质控制及深加工技术重点实验室,江苏南京210003

出　　处：《食品科学》2010年第17期214-217,共4页Food Science

基　　金：国家"863"计划项目(2007AA10Z331);农业部科技成果转化资金项目(2009C10045)

摘　　要：以肽得率、氮溶解指数和氨基酸态氮为指标,通过单因素试验研究工艺条件对雅致放射毛霉固态发酵菜籽粕生产菜籽肽的影响。结果表明:在菜籽粕颗粒直径为0.18～0.28mm,培养基中菜籽粕与发酵剂之比为1:1(m/V),葡萄糖添加量为3%,KH2PO4添加量为0.5%,pH值为9.0,发酵温度为30℃,发酵时间为96h时,发酵指标最好。The production of rapeseed peptides based on solid-state fermentation by Actinomucor elegans was investigated by one-factor-at-a-time method with respect to the effects of some technological conditions on rapeseed peptide yield,nitrogen solubility index and amino nitrogen.The optimal technological conditions were determined as follows：rapeseed meal granular diameter,0.18 to 0.28 mm,solid-to-liquid ratio 1：1,glucose amount 3%,KH2PO4 amount 0.5%,pH 9.0,fermentation temperature 30 ℃ and fermentation time 96 h.

关 键 词：雅致放射毛霉 固态发酵 菜籽肽 工艺条件 肽得率 氮溶解指数 氨基酸态氮 

分 类 号：TQ936.16[化学工程]