混菌固态发酵生产菜籽肽培养基条件优化研究  

Optimization of medium conditions for producing rapeseed peptide by mixed solid-state fermentation

作　　者：王雪峰[1] 鞠兴荣[1] 王立峰[1,2] 袁建[1] 何荣[1,2] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏省粮油品质控制及深加工技术重点实验室,南京210003 [2]江南大学食品学院,无锡214122

出　　处：《食品科技》2012年第10期147-153,共7页Food Science and Technology

基　　金：国家农业成果转化资金项目(2009C10045);江苏省农业科技自主创新基金项目(cx(10)444);江苏省农业科技自主创新基金项目(cx(10)234);江苏省自然科学基金项目(BK2010573)

摘　　要：以工业副产品菜籽粕为原料,通过枯草芽孢杆菌和雅致放射毛霉混菌固态发酵生产菜籽肽。先以肽得率、氮溶解指数和硫甙降解率为指标通过单因素实验初步得到混菌发酵的培养基条件,再根据Box-Benhnken的中心组合实验设计原理,在单因素实验的基础上采用响应面分析法,建立起菜籽肽得率与各影响因素的回归方程,优化混菌固态发酵培养基组成,得出最佳的培养基工艺条件为:菜籽粕中麸皮添加量5%、料液比1:1.35、葡萄糖添加量0.50%、KH2PO4添加量0.36%、初始pH6.5,此条件下发酵产品的菜籽肽得率可达6.85%,同时测得在此优化条件下的硫甙降解率为62.09%。Industrial by-products rapeseed meal was used to produce rapeseed peptide through mixed solid-state fermentation by Bacillus subtilis and Actinomucor elegans. With rapeseed peptide recovery ratio, index of soluble nitrogen and rate of glucosinolates degradation as the indexes, the medium conditions were obtained by single factor test preliminary, then according to Box-Behnken central composite experimental design principles based on the single factor test, and establishing the regression equation on rapeseed peptide recovery ratio versus the influencing factors to optimize medium composition through response surface analysis. Results showed that the optimal conditions were as follows： wheat bran amount 5% in rapeseed meal, solid-liquid ratio 1：1.35, glucose amount 0.50%, KH2PO4 amount 0.36%, initial pH6.5. Under the above conditions, the rapeseed peptide recovery ratio offermentation product could reach 6.85%, and the rate of glucosinolates degradation reached 62.09%.

关 键 词：混菌固态发酵 菜籽肽 培养基条件 响应面分析法 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]