芝麻饼残油量对其蛋白质降解的影响  

Effect of Residual Oil Content on Protein Degradation of Sesame Crackers

作　　者：程益[1] 田云[1] 杨文蛟 李童[1] 周海燕[1] 吴永尧[1] 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128

出　　处：《化学与生物工程》2016年第9期58-61,共4页Chemistry & Bioengineering

摘　　要：用实验室前期筛选得到的一株能降解芝麻饼粗蛋白的菌株LQ对不同残油量的芝麻饼进行发酵实验,分析了芝麻饼残油量对其粗蛋白降解的影响。结果表明:菌株LQ对残油量最低的芝麻饼5的降解效果最好,其蛋白酶活约为567.93U·mL-1,蛋白质降解率约为51.89%,氨基酸转化率为13.27%,有机酸转化率为0.11%。随着芝麻饼中残油量的降低,粗蛋白含量提高,同时蛋白酶的活性也相应提高,粗蛋白的降解效果更好。A fermentation experiment of sesame crackers with different residual oil contents was carried out with a preliminarily screened crude protein degrading strain LQ.The effect of residual oil content on the degradation of crude protein of sesame crackers was analyzed.The results showed that the strain LQ had the best degradation effect on sesame cracker 5with the lowest residual oil content,in which the protease activity was about 567.93U·mL-1,protein degradation rate was about 51.89%,amino acid conversion rate was 13.27%,organic acid conversion rate was 0.11%.With the decreasing of residual oil content of sesame crackers,the crude protein content increased,the protease activity was correspondingly improved,and the degradation effect of crude proteins was better.

关 键 词：芝麻饼 残油量 粗蛋白降解 

分 类 号：TQ920.9[轻工技术与工程—发酵工程]