纳豆菌发酵蚕蛹蛋白制备低分子蛋白肽的工艺优化  

Optimization the Process of Pupae Micro-molecule-peptides Fermented with Bacillus natto

作　　者：李峰[1] 李丽[2] 宗绪岩[2] 

机构地区：[1]抚顺师范高等专科学校生化系,抚顺113006 [2]四川理工学院生物工程学院,自贡643000

出　　处：《食品工业》2014年第4期14-16,共3页The Food Industry

基　　金：四川省教育厅科研项目(编号:11ZB248)

摘　　要：为了更好地利用蚕蛹,增加其附加值,以蚕蛹蛋白为原料,采用纳豆菌发酵蚕蛹蛋白,制备低分子蚕蛹蛋白肽,并对其发酵工艺进行优化和建模,使蚕蛹蛋白肽的产量得到了提高。最终确定最优发酵条件为:发酵温度为36.9℃,发酵pH 7.3,接种量为3%,发酵时间为21.7 h,在此条件下蚕蛹蛋白水解低分子蛋白肽得率可达到52.75%。To bett use of pupae and adcled the values, micro-molecule-peptides of pupae were fermente-d with Bacillus natto. The process was optimized, the model of process was established, and the yield of peptides was increased. The optimal fermentation condition was temperature at 36.9 ℃, pH was 7.3, time was 21.7 h, and amount of inoculums is 3%. The yield of micro-molecule- peptides of pupae fermented with Bacillus natto was reached 52.75% under the fermentation condition.

关 键 词：蚕蛹蛋白 纳豆菌 蛋白肽 模型 

分 类 号：TQ28[化学工程—有机化工]