红曲霉发酵高温豆粕高产可溶性多肽  

Production of Soluble Polypeptide from Fermented High-Temperature Soybean Meal by Monascus purpureus

作　　者：石琳[1] 尹园[1] 王帅[1] 齐惠[1] 倪春蕾 程建军[1] 朱秀清 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]黑龙江省大豆技术开发研究中心,黑龙江哈尔滨150086

出　　处：《食品科学》2015年第19期137-142,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BA22B00);黑龙江省应用技术研究与开发计划项目(GC13B208)

摘　　要：通过利用红曲霉发酵高温豆粕产生可溶性多肽,确定菌株对变性蛋白质有一定的分解作用;并采用紫外诱变红曲霉,经初筛和复筛,最终筛选出能高产可溶性多肽的菌株。结果表明：红曲霉发酵可分解高温豆粕中的蛋白质,并且产生分子质量介于7.8~20.1 kD的可溶性多肽。发酵120 h可产生（13.41±0.20）mg/mL的可溶性多肽,是原豆粕的3.60倍。15 W紫外线灯35 cm处,搅拌条件下照射50 s,红曲霉的致死率为（82.70±2.20）%。在此诱变条件下得到一株高产可溶性多肽的突变红曲霉0501100菌株。该菌株在发酵豆粕96h时产生的可溶性多肽含量达到（17.20±0.18）mg/mL,是原菌株在同等发酵时间条件下产生可溶性多肽的1.47倍,是原豆粕的4.61倍,缩短了发酵时间并且有较好的遗传稳定性。The molecular weight and content of soluble polypeptide in high-temperature soybean meal subjected to Monascus purpureus fermentation were determined to ascertain whether denatured protein could be decomposed during the fermentation process.The strain was mutagenized with ultraviolet light.The mutant strains were inoculated into hightemperature soybean meal and screened twice for the highest yield of soluble polypeptides.The results showed that proteins were decomposed in high-temperature soybean meal during Monascus purpureus fermentation,producing soluble polypeptides with molecular weight of 7.8-20.1 kD.The yield of soluble polypeptide from fermented soybean meal after120 h of fermentation was（13.41 ± 0.20） mg/mL,which was 3.60 times higher than that from the original soybean meal.Monascus purpureus was irradiated by a 15 W UV lamp at a distance of 35 cm with stirring for 50 s,leading to a death rate of（82.70 ± 2.20）%.The mutant 0501100 could produce relatively high yield of soluble polypeptide under these conditions.The yield of soluble polypeptide from soybean meal fermented by the mutant strain 0501100 for 96 h was（17.20 ± 0.18） mg/mL,which exhibited a 1.47- and 4.61-fold increase when compared with that obtained from the original strain under the same fermentation conditions and the original soybean,respectively.Moreover,the fermentation time was shortened and the mutant strain had a good genetic stability.

关 键 词：红曲霉 高温豆粕 可溶性多肽 

分 类 号：TS201.1[轻工技术与工程—食品科学]