甜酒曲发酵制备花生粕糖化液的研究  

Preparation of Saccharification Liquid of Peanut Meal Using Sweet Wine Yeast

作　　者：张沙沙[1] 王承明[1] 赵蓓[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《中国粮油学报》2016年第5期128-134,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：为寻求一种新型降解花生粕中淀粉的途径,采用甜酒曲对花生粕进行糖化,并在底物料液比和p H、糖化温度、甜酒曲添加量的单因素试验的基础上,利用响应面试验设计优化后的糖化条件为:温度30℃、底物p H 5.2、甜酒曲添加量0.6%、底物料液比1∶15。在此条件下,花生粕的糖化率达91.2%,糖液色度为0.753、还原糖浓度为18.24 g/L,总酸含量为1.85 g/kg,多肽含量为286 mg/L,总多酚含量为421 ug/L、蛋白质含量为11 g/L、总游离氨基酸含量为260 mg/L。其稀释20倍的溶液对DPPH的清除率为77.8%。To seek a new approach for degrading the starch in peanut meal,the peanut meal was saccharified with sweet wine yeast. Saccharification conditions were designed and optimized by response surface methodology（ RSM） based on single factor experiment of solid- liquid ratio of substrate,saccharification temperature,substrate p H,addition of sweet wine yeast. Optimal saccharification conditions were obtained as follows by RSM： temperature30 ℃,substrate p H 5. 2,0. 6% of sweet wine yeast and solid- liquid ratio was 1 ∶ 15,Under these conditions the saccharification ratio of peanut meal was up to 91. 2%. The chromaticity of resulting saccharification was 0. 753,the total reducing sugar 18. 24 g/L,total acid 1. 85 g/kg,polypeptide 286 mg/L,total polyphenols 421 ug/L,protein11 g/L and the total FAA 260 mg/L. The clearance rate of the saccharification liquid after diluted for 20 times was77. 8%.

关 键 词：花生粕 甜酒曲 糖化 响应面法 氨基酸 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]