液态发酵核桃饼粕的初步研究  

Preliminary study on the liquid-fermentation cultivation of walnut residue

作　　者：梁杏[1] 赵声兰[1] 曹冠华[1] 蔡雪梅[1] 程祥云 和小明[1] 陈朝银[2] 

机构地区：[1]云南中医学院中药学院,云南昆明650500 [2]昆明理工大学生命科学与技术学院,云南昆明650500

出　　处：《中国酿造》2013年第12期66-69,共4页China Brewing

基　　金：科技部科技支撑计划项目(2011BAD46B00);云南省科技计划项目(2011AB006);大学生创新创业项目(201310680001)

摘　　要：以核桃饼粕为原料,采用枯草芽孢杆菌液态发酵法研究微生物对核桃饼粕中蛋白质的转化作用和其中的多酚类物质对枯草芽孢杆菌液态发酵的影响。结果表明,枯草芽孢杆菌能较好地将核桃饼粕中的蛋白质转化为游离氨基酸和多肽。核桃饼粕中的多酚类物质对枯草芽孢杆菌液态发酵核桃饼粕有较大影响,除去多酚类物质,可提高发酵液中游离氨基酸和多肽含量,且发酵时间缩短。提取核桃饼粕中多酚类物质的适宜条件为乙醇浓度65%vol,提取温度95℃,提取时间1h。Taking walnut residue as raw material,the transformation of microorganism to walnut residue protein and the effect of polyphenols in walnut residue on the liquid-fermentation by Bacillus subtilis were studied using liquid-fermentation method.The results showed that the protein in walnut residue can be better decomposed into free amino acids and polypeptides after the fermentation by B.subfilis.Polyphenols in walnut residue have an important influence on liquid-fermentation of walnut residue by B.subtilis.The content of free amino acids and polypeptides in fermentation broth would be increased and the fermentation time would be shortened obviously by the removal of polyphenols.Orthogonal experimental results showed that the optimal extraction technology of polyphenols in walnut residue was as follows：the ethanol concentration 65％,extraction time 1 h,and extraction temperature 95℃.

关 键 词：核桃饼粕 液态发酵 核桃蛋白 多肽 游离氨基酸 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]