毛霉发酵制备猪血多肽的工艺条件研究  

Fermentation Technology of Swine Blood Peptide with Mucor Strains

作　　者：李豪[1] 车振明[2] 谷燕[1] 刘燕[1] 吴永军[1] 

机构地区：[1]马鞍山师范高等专科学校理工系,安徽马鞍山243041 [2]西华大学生物工程学院,四川成都610039

出　　处：《安徽农业科学》2011年第10期5912-5913,5944,共3页Journal of Anhui Agricultural Sciences

基　　金：安徽省高等学校省级优秀青年人才基金项目(2010SQ-RL222);马鞍山师专自然科学研究项目(2009xjkyxm06)

摘　　要：[目的]建立制备猪血多肽的新工艺方法。[方法]利用筛选出的产蛋白酶的毛霉(Mucor)菌株M-16作猪血的发酵菌株,研究该菌株发酵制备猪血多肽的性能。[结果]确定了发酵的工艺条件为温度30℃,通气量150 r/min,接种量5%,发酵时间48 h,猪血蛋白质的水解度最高可达到25.69%。[结论]采用新工艺所得到的猪血多肽滤液血腥味消失,有较明显的香味,达到了应用的基本要求。[Objective]The research aimed to establish the new technique to prepare swine blood peptide.[Method]Mucor M-16 was screened out from the nature and applied as fermentation strains of swine blood.And its fermentation characteristics during the production process of swine blood peptide were studied.[Result]The results showed that the optimum fermentation conditions were 5% inoculation size,30 ℃ fermentation temperature,48 h fermentation time,and the degree of hydrolysis（DH） reached 25.69%.[Conclusion]The bad smell of blood lost,with obvious flavor.And the products could meet the basic requirements of the application.

关 键 词：猪血 多肽 毛霉 发酵 

分 类 号：X713[环境科学与工程—环境工程]