枯草芽孢杆菌固态发酵菜籽粕生产多肽及降解硫苷的研究  

Study on solid-state fermentation of rapeseed meal for preparation of peptides and degradation of glucosinolates by Bacillus subtilis

作　　者：何荣海[1] 蒋边[1] 朱培培[1] 丁文慧[1] 马海乐[1] 

机构地区：[1]江苏大学食品与生物工程学院江苏省农产品物理加工重点实验室,江苏镇江212013

出　　处：《食品工业科技》2014年第10期228-233,共6页Science and Technology of Food Industry

基　　金：国家十二五科技支撑计划(2013BAD10B03);江苏省农业科技支撑计划(BE2011401);江苏省自然科学基金项目(BK2012708);江苏高校优势学科建设工程资助项目

摘　　要：实验以枯草芽孢杆菌(Bacillus subtilis)为发酵菌株、菜籽粕为原料,菜籽多肽得率和硫代葡萄糖苷(硫苷)降解率为发酵菜籽粕品质的主要评价指标,通过单因素实验及Box-Behnken响应面分析法对固态发酵制备菜籽多肽的工艺进行研究,得到最佳发酵工艺条件为:发酵时间为70h,液料比为1.3∶1mL/g,接种量为15%,发酵温度为31℃,此时多肽得率、硫苷降解率可达15.94%、62.14%,两者的综合评分达到最高值,与响应面理论值吻合性良好。With rapeseed meals as raw material,together with peptide recovery ratio and glucosinolate degradation rate as main quality evaluation indexes in this solid-state fermentation ,then based on single factor experiment and the Box-Behnken response surface analysis,the craft that rapeseed peptide was produced with Bacillus subtilis. The results showed that the best fermentation conditions were as follows ：fermentation time 70h,ratio of water to material 1.3 ：lmL/g,fermentation temperature 31℃. Under these conditions,the rapeseed peptide recovery ratio and glucosinolate degradation rate were 15.94% and 62.14% respectively. Their overall desirability was maximum. The experimental vaule was basically agreed with the theoretical value of response surface analysis.

关 键 词：枯草芽孢杆菌 固态发酵 多肽 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]