固定化乳酸菌制备大豆发酵蛋白的研究  

Preparation of Fermented Soybean Protein(FSP) by Immobilized Lactobacillus

作　　者：陶静[1] 王丽娟[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002

出　　处：《食品工业》2012年第10期62-64,共3页The Food Industry

摘　　要：以海藻酸钠为载体固定嗜酸乳杆菌,对制备大豆发酵蛋白的最佳配方、生产工艺进行研究。以24 h为限,37℃进行发酵,通过总酸度值、氨基酸和蛋白质含量的测定,最终选出乳酸菌发酵大豆蛋白粉的最佳配方和工艺条件:大豆蛋白粉质量分数为11%,葡萄糖质量分数为3%,接种量8%,固定化胶珠直径4 mm,海藻酸钠的质量分数为2.5%。Lactobacillus acidophilus was immobilized with sodium alginate. The preparation of FSP on the best formula, production process was study. Limited it to 24 h of fermentation under 37 ℃. Measured the total acidity value, amino acids and protein content, ultimately chose the best formulation and technological conditions for the production of Lactobacillus acidophilus fermented soybean protein powder： content of soybean protein 11% mass fraction, glucose 3% mass fraction, inoculum size 8%, plastic beads diameter 4 mm and the carrier 2.5% mass fraction.

关 键 词：大豆发酵蛋白 固定化 乳酸菌 发酵 

分 类 号：TQ936.2[化学工程]