枯草芽孢杆菌固态发酵高温豆粕的工艺优化  

Optimization of process parameters for high-temperature denatured protein in soybean meal under solid-state fermentation by Bacillus Subtilis

作　　者：李舒宇[1] 杨瑞金[2] 金妙仁 徐张贤 张燕鹏[1] 郑婷婷[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]杭州启明星生物营养有限公司,浙江杭州311265

出　　处：《食品与机械》2013年第4期194-199,共6页Food and Machinery

基　　金：国家科技发展星火计划(编号:2011GA700011);浙江省杭州市萧山区重大科技计划(编号:2012122)

摘　　要：利用从江西传统食品豆渣菌中分离得到的枯草芽孢杆菌,对高温豆粕发酵工艺进行优化。以酸溶蛋白含量为指标,对影响枯草芽孢杆菌固态发酵高温豆粕过程中蛋白水解的3个主要因素——发酵时间、初始含水率和发酵温度进行优化。研究结果表明优化后的发酵条件为豆粕初始含水率55.6%、发酵温度38.0℃、发酵时间102.5h。在该优化发酵条件下得到的发酵产品的粗蛋白含量为50.65%,酸溶蛋白含量为23.34%,水溶蛋白含量为49.92%,胰蛋白酶抑制剂活力为0.252mg/g。A Bacillus Subtilis isolated from soybean meal ferments,a traditional okara-fermented food in Jiangxi Province,China,was cultivated in soybean meal under solid state fermentation.The effect of Incubation period,initial moisture content and incubation temperature on trichloroacetic acid soluble nitrogen（TCA-N） in fermented soybean meal was investigated using Box-Behnken factorial design of response surface methodology.The optimal fermentation condition obtained by linear regression model were as followed： 55.6% of initial moisture content,38.0 ℃ of incubation temperature and 102.5 h of incubation period.The crude protein,TCA-N,nitrogen solubility in water and trypsin inhibitor activity of the fermented soybean meal obtained under optimal condition were 50.65%,23.34%,49.92% and 0.252 mg/g respectively.

关 键 词：高温豆粕 固态发酵 枯草芽孢杆菌 酸溶蛋白 

分 类 号：S816.6[农业科学—饲料科学]