黑曲霉发酵鸡血血红蛋白工艺条件的优化  

Optimization of fermentation of chicken blood hemoglobin by Aspergillus niger

作　　者：张炫[1,2] 唐道邦[2] 陈之瑶[2] 张友胜[2] 程镜蓉 刘学铭[2] 

机构地区：[1]江西农业大学生物科学与工程学院,江西南昌330045 [2]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广东广州510610

出　　处：《食品与发酵工业》2015年第8期140-145,共6页Food and Fermentation Industries

基　　金：广东省科技计划项目(2014A020208046)

摘　　要：以提高鸡血血红蛋白(Hb)降解率为目标,利用正交设计方法考察了发酵培养基中不同浓度的蔗糖、Hb、Mg SO4、KH2PO4和Na Cl对黑曲霉发酵鸡血Hb的影响。研究结果表明,影响Hb降解率的最主要因素是Hb添加量,其次是蔗糖浓度,而其他3个因素的影响比较小。当发酵培养基中蔗糖含量为20 g/L,Hb粉8 g/L,MgSO40.4 g/L,KH2PO42 g/L,Na Cl 5 g/L时,其Hb降解率最高。在优化的发酵培养基基础上对不同发酵条件进行单因素试验,得出当接种量为9%,装液量为30 m L/250 m L,温度为30℃,发酵时间为7 d时,其Hb降解率达到最高。采用优化发酵工艺后,Hb发酵培养基的降解率由28.2%提高到了46.8%。In order to increase the degradation of chicken blood hemoglobin（ Hb） by Aspergillus niger,the effects of sucrose,Hb,Mg SO4,KH2PO4 and Na Cl were optimized through orthogonal test. The results showed that the most important factor affecting the degradation rate of chicken blood hemoglobin was Hb concentration,followed by sugar,while the other three factors had less effect on the degradation of Hb by Aspergillus niger. The degradation rate of Hb reached the maximum when the culture medium was composed of sucrose 20 g / L,Hb 8 g / L,Mg SO40. 4 g / L,KH2PO42 g / L,and Na Cl 5 g / L. On the basis of the optimized medium,the degradation rate of Hb attained its maximum after fermentation at 30 ℃ for 7 days with the inoculum size of 9% and loading volume of 30 m L /250 m L. After the optimization of fermentation process,the Hb degradation rate in fermentation medium increased from 28. 2% to46. 8%.

关 键 词：黑曲霉 鸡血Hb 正交设计 蛋白降解率 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程] TQ920.6[轻工技术与工程—食品科学与工程]