液体发酵制备大豆肽工艺研究  

Preparation technology of soybean peptides by liquid fermentation

作　　者：廖斌[1,2] 贾佳 李鑫[1,2] 赵燕[1,2] 李建科[1,2] 

机构地区：[1]南昌大学生物质转化教育部工程研究中心,江西南昌330047 [2]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [3]深圳市绿微康生物工程有限公司,广东深圳518000

出　　处：《中国酿造》2012年第2期121-124,共4页China Brewing

摘　　要：大豆多肽因其在食品工业中的应用前景而备受关注。该研究采用枯草芽孢杆菌对豆粕进行发酵的方法制备大豆肽,以大豆肽的转化率为指标,在单因素试验基础上,应用正交试验对发酵过程中的几个重要条件参数进行了优化,并且得出最优制备工艺条件为:底物浓度4%、发酵时间24h、初始pH值为7.0、接种菌龄16h、接种量2%,其转化率达31.51%,以为工业生产提供理论依据。Soybean peptide has attracted much attention for its prospects in food industry. Soybean peptides were obtained by fermentation of soybean meal with Bacillus subtilis in this study. Using conversion rate as index, processing parameters were optimized on the basis of single factor experi- ments and orthogonal experiments, which were as follows： substrate concentration 4%, fermentation time 24 h, initial pH value 7.0, cell age 16h, inoculum 2%. And under these conditions, the conversion rate is 31.51%. The study provide theoretical basis for industrial production.

关 键 词：大豆肽:枯草芽孢杆菌 发酵豆粕 工艺条件 转化率 

分 类 号：TS202.3[轻工技术与工程—食品科学]