米曲菌固态发酵猪骨素及产物水解特性的研究  

Analysis on pig bone extract and hydrolysis properties by Aspergillus oryzae solid-state fermentation

作　　者：张宇[1] 邬应龙[1] 

机构地区：[1]四川农业大学食品学院,雅安625014

出　　处：《食品科技》2013年第8期188-192,共5页Food Science and Technology

摘　　要：对米曲菌发酵猪骨素的条件进行了优化,研究了发酵过程中蛋白酶活力、淀粉酶活力、木聚糖酶活力、氨基酸态氮和还原糖的变化,并通过SDS-PAGE电泳对蛋白质降解产物进行分析。结果表明：米曲菌发酵猪骨素的适宜工艺为：温度30℃,初始pH7,料水比2：1（m/v）,接种量10%。淀粉酶、木聚糖酶活力增加到峰值后缓慢下降,蛋白酶活力达到峰值后逐渐下降,再回升至另一峰值;氨基酸态氮含量在发酵过程中逐渐增加,第15天后趋于稳定;还原糖量先增加后逐渐下降。SDS-PAGE电泳结果显示,发酵过程中蛋白质分子质量逐渐降低,主要集中在116~45ku,与未发酵的样品有显著差别。The optimum condition for pig bone extract fermented by Aspergillus oryzae were studied, as well as the changes in protease activity, amylase activity, xylanase activity, amino acid nitrogen and reducing sugar were investigated during fermentation. At the same time, SDS-PAGE electrophoresis was used to analyze protein degradation products. The results showed that： the optimum conditions were temperature 30 ℃, initial pH7, material/water ratio 2：1 （m/v）, inoculation 10%. Amylase and xylanase activities increased to its peak and then decreased. Protease activities decreased and then increased to a certain value after reaching peak. Ammonia nitrogen content increased gradually, which become stable after 15 days. Reducing sugar increased firstly and then decreased. SDS-PAGE analysis showed that the protein molecular weight gradually decreased during fermentation, the range of the main molecular weight was 116-45 ku, there was significant changes compared to unleavened raw material.

关 键 词：米曲菌 猪骨素 发酵 

分 类 号：TS251.9[轻工技术与工程—农产品加工及贮藏工程]