毛霉发酵豆粕工艺条件的优化  

Optimization of the Fermentation Process of Soybean Meal by Mucor

作　　者：潘进权 刘玉婷 刘夏婷 

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048

出　　处：《食品科学》2015年第23期178-182,共5页Food Science

基　　金：国家星火计划项目(2013GA780084)

摘　　要：为探讨豆粕固态发酵同步制备多肽及可溶性膳食纤维的工艺条件,选用雅致放射毛霉AS3.2778为发酵菌株,采用响应面分析方法考察了影响发酵工艺的若干因素,并对发酵工艺条件进行了优化。由此确定了最佳的毛霉固态发酵豆粕的工艺条件:豆粕发酵培养基中添加质量分数3%木糖、0.3%KH_2PO_4、0.1%吐温-80、0.39%CaCl_2,含水量52.7%,初始pH 5.68,27℃发酵3 d。在优化的工艺条件下,毛霉发酵豆粕可实现多肽及可溶性膳食纤维的同步高效转化,其得率分别可达到16.1%与18.5%。结果表明毛霉固态发酵豆粕同步制备多肽及可溶性膳食纤维的生产工艺具有可行性。The production process of polypeptide and soluble dietary fiber（SDF） from soybean meal with solid-state fermentation by Mucor was investigated and optimized with response surface methodology.After optimization,the optimal process conditions were determined as 20 g of soybean meal in a 250 mL shake flask with the addition of 3.0%xylose（g/g soybean meal）,0.3%KH_2PO_4,0.1%Tween-80 and 0.39%CaCl_2 as the nutrient supplements,initial water content of 52.7%,pH 5.68,fermentation temperature of 27 ℃ and fermentation time of 3 days.Under these conditions,the yield of polypeptide and SDF could reach 16.1%and 18.5%,respectively.The experiment results show that the production process is feasible.

关 键 词：毛霉 豆粕 固态发酵 多肽 可溶性膳食纤维 

分 类 号：TS201.1[轻工技术与工程—食品科学]