微生物发酵法制备太平洋牡蛎水解液  

Production of Hydrolysates Derived from Ostreagigas thunberg Meat by Microbial Fermentation

作　　者：刘姝[1] 房耀维[1] 王淑军[1] 吕明生[1] 焦豫良[1] 闫晨[1] 瞿婧怡 

机构地区：[1]淮海工学院海洋学院,江苏省海洋资源研究院

出　　处：《食品与发酵工业》2012年第3期105-108,共4页Food and Fermentation Industries

基　　金：江苏省高校自然科学基础研究面上项目(10KJB550002)

摘　　要：将米曲霉Aspergillus oryzae AS3.951接种到太平洋牡蛎(Ostreagigas thunberg)肉匀浆液中发酵培养,利用米曲霉产生的蛋白酶和淀粉酶水解牡蛎肉制备牡蛎水解液。通过单因素试验及正交试验探索发酵条件对太平洋牡蛎蛋白质回收率和糖原回收率的影响,发现起始pH为7.0时,蛋白质浓度为15%,装液量20%(V/V),140 r/min,30℃发酵48h,蛋白质回收率和糖原回收率最大,分别为85.33%和90.52%。这表明利用米曲霉发酵太平洋牡蛎制备水解液是可行的,并为进一步利用统计学方法提高米曲霉发酵太平洋牡蛎制备高蛋白回收率和糖原回收率水解液奠定基础。Aspergillus oryzae AS3.951 was inoculated into Ostreagigas thunberg meat homogenate in order to excrete protease and amylase to hydrolyze oyster meat.The effects of fermentation conditions on the yield of soluble protein and glycogen were studied using a one-at-a-time strategy and orthogonal experimental design.The optimal conditions were： protein concentration 15%,inoculums 20%,initial pH 7.0,140 r/min,30 ℃ for 48 h.In the optimal condition,the yield of soluble protein and glycogen reached 85.33% and 90.52% respectively.The results show that preparing oyster hydrolysates using Aspergillus oryzae fermentation was practical and may lay the foundation for the study of fermentation conditions to improve the yield of soluble protein and glycogen with statistic methods.

关 键 词：米曲霉Aspergillus ORYZAE AS3.951 发酵 太平洋牡蛎 水解液 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]