鼠李糖乳杆菌发酵玉米黄粉提高水解性能的研究  

Study on Increase Hydrolysis of Corn Gluten Meal Fermented by Lactobacillus rhamnosus

作　　者：刘丽波[1,2] 孙迪[2] 刘景圣[1] 霍贵成[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118 [2]东北农业大学乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品工业》2012年第9期5-7,共3页The Food Industry

摘　　要：玉米蛋白是玉米淀粉加工过程中的副产物,目前玉米蛋白粉在我国主要用于饲料工业或自然排放,这不仅浪费了宝贵的粮食资源,还造成了环境污染。研究在玉米蛋白黄浆中接入鼠李糖乳杆菌并且分别在37℃和42℃恒温环境下连续培养48 h,每12 h取出部分样品并对其酸度、水解度、蛋白质含量进行测定,从而得出乳酸菌发酵可以提高玉米蛋白的水解性能的结果。Corn gluten meal is a byproduct during corn starch processing. It is a kind of resource which need to be exploited, in most factories, corn gluten is poured directly, it polluted the environment and also became a kind of waste. Because of it＇s indissolubility of water, that cannot be widely used in other industry, especially food industry. In this study, corn gluten meal is fermented by Lactobacillus rhamnosus, cultural temperature at 37 ℃ and 42℃ for 48 h. After the fermentation, check some key factors, such as pH, hydrolyzation and the content of protein, are analyzed, It was concluded that this method of lactobacillus fermentation can improve obviously water solubility of corn gluten meal .

关 键 词：玉米黄粉蛋白 水解性 鼠李糖乳杆菌 

分 类 号：TS209[轻工技术与工程—食品科学]