米曲霉发酵虾皮制备钙肽络合物的研究  

Study on Preparation of Calcium Peptide Complexes by Aspergillus Oryzae Fermented Dried Small Shrimp

作　　者：沈延 刘汉文 夏鹏 周迪 陈敏 Shen Yan;Liu Hanwen;Xia Peng;Zhou Di;Chen Min(School of Marine and Bioengineering Yancheng Institute of Technology,Yancheng 224000,China)

机构地区：[1]盐城工学院海洋与生物工程学院,江苏盐城224000

出　　处：《广东化工》2019年第1期23-25,共3页Guangdong Chemical Industry

基　　金：盐城工学院大学生创新训练项目(2017170)

摘　　要：以毛虾虾皮为原料,添加米曲霉发酵,研究麸皮添加量、发酵温度、pH、水分、发酵时间对发酵过程的影响,测定可溶性钙和可溶性钙结合量。设计正交试验优化发酵条件,结果表明,最佳产生可溶性钙结合量的工艺条件为:麸皮添加量20%、发酵温度28℃、pH=6.5、水分35%、发酵6天,测得可溶性钙结合量为168.5±7 mg/100 g,可溶性钙为198.2±9 mg/100 g。发酵过程中所产生的可溶性钙均高于可溶性钙结合量,发酵产生的游离钙可满足促钙吸收肽螯合成肽钙。肽钙得率为0.625±0.01%。Dried small shrimp was taken as the main raw material, Aspergillus oryzae was added for fermentation, the effects of amount of bran addition, fermentation temperature, PH, moisture, fermentation time on fermentation were studied, and the contents of soluble calcium and the soluble calcium bound were determined. The fermentation conditions were optimized by orthogonal analysis. The results showed that the optimum conditions for the soluble calcium bound was follow: the amount of bran addition was 20 %, fermentation temperature was 28 ℃, pH was 6.5, moisture was 35 %, fermentation time was 6 days, the soluble calcium bound was 168.5±7 mg/100 g, the soluble calcium content was 198.2±9 mg/100 g. The soluble calcium produced by fermentation is higher than the soluble calcium bound. the free calcium produced by fermentation could meet the demand of calcareous absorption peptide chelating into peptide calcium. The yield of calcium peptide was 625±10 mg/100 g.

关 键 词：虾皮 米曲霉 发酵 可溶性钙 可溶性钙结合量 肽钙得率 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]