发酵法制备魔芋多肽工艺研究  

Preparation process of konjac polypeptide with fermentation

作　　者：吕婧[1] 毛跟年[1] 张轲易 杜磊[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2014年第11期118-121,共4页Food Science and Technology

基　　金：陕西省自然科学基金项目(2012JZ3002);咸阳市科技计划项目(2011k10-09)

摘　　要：采用米曲霉和枯草芽孢杆菌共生发酵魔芋飞粉的方法制备魔芋多肽。以魔芋多肽得率为参考指标,通过单因素试验和正交试验优化发酵条件。结果表明:最佳发酵工艺为基质pH8.0、菌种比例(米曲霉:枯草芽孢杆菌)1:2、接种量6 mL、发酵时间40 h、发酵温度34℃,在此工艺条件下所得的魔芋多肽得率为5.78%。Konjac powder is selected as the raw ingredient to prepare konjac polypeptide treating by symbiotic fermentation of Aspergillus oryzae and Bacillus subtilis. The optimum condition is determined by konjac polypeptide yield, of which carried out using single factor and orthogonal experimental design. With the optimum fermentation conditions in hand（matrix pH8.0, bacteria ratio of 1：2, inoculum 6 mL, fermentation time 40 h, fermentation temperature 34 ℃）, a higher yield of 5.78% of konjac polypeptide has been obtained.

关 键 词：魔芋飞粉 共生发酵 魔芋多肽 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]