红酵母发酵豆腐渣产类胡萝卜素工艺优化  

Optimization of the process for carotenoid production from bean curd residue fermented by Rhodotorula

作　　者：王宁 杨继业 陈书明[1] 辛嘉英[3] 宋晶[1] 张建新[1] 王倩倩[1] Wang Ning;Yang Jiye;Chen Shuming;Xin Jiaying;Song Jing;Zhang Jianxin;Wang Qianqian(College of Animal Science and Veterinary Medicine,Shanxi Agricultural University,Taigu 030801,China;Shanxi Animal Genetic and Breeding Center,Taiyuan 030027,China;Key Laboratory for Food Science&Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]山西农业大学动物科技学院,太谷030801 [2]山西省畜牧遗传育种中心,太原030027 [3]哈尔滨商业大学食品科学与工程重点实验室,哈尔滨150076

出　　处：《农业工程学报》2020年第9期323-330,共8页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山西省重点研发计划项目(201903D221013、201603D221027-3);山西省优秀人才科技创新项目(201705D211029);晋中市科技攻关项目(N1612);国家现代肉羊产业技术体系专项(CARS-38)。

摘　　要：豆腐渣虽含有多种营养成分,但大约50%的干物质是难以消化的纤维素及半纤维素,直接用作饲料,饲喂效果并不理想。为了提高豆腐渣的饲用价值,进行了红酵母发酵豆腐渣产类胡萝卜素工艺优化研究。首先,在单因素试验基础上进行正交试验的结果显示,优化的豆腐渣酸解产还原糖工艺参数为:盐酸浓度1.0mol/L,料液比(g/mL)1∶10,酸解温度100℃,酸解时间3.0h,该条件下还原糖得率达29.06%±0.07%。然后,选用嗜还原糖红酵母发酵富含还原糖的豆腐渣酸解产物,以产生具有抗氧化、增强机体免疫等多种生物学功能的类胡萝卜素。通过单因素试验、Plackett-Burman试验回归分析、Box-Behnken试验及响应面分析,获得优化的发酵工艺参数:发酵底物pH值6.0,装液量80 mL/(500 mL),接种龄48 h,接种量11%(种子液浓度为8.5×10~9 CFU/mL),转速60 r/min,发酵温度31℃,发酵时间128 h;该条件下类胡萝卜素产量达(2.65±0.02)mg/L,比工艺优化前产量提高了67.7%,研究结果可为利用廉价豆腐渣开发高附加值类胡萝卜素功能饲料提供参考。Bean curd residue as livestock feed contains crude protein, crude fat and other nutrients. However, more than 50% contents in bean curd residue are the indigestible dry matters(mainly cellulose and hemicellulose), while the absorption of nutrients can also be interfered by the trypsin inhibitor and other anti-nutritional factors. Consequently, the specific pretreatment of bean curd residue can increase the digestibility, absorption rate, utilization of feed nutrients, and the production performance of livestock and poultry. In order to improve the feeding value of bean curd residue, this study aims to explore an optimization technology for carotenoid production from the fermented bean curd residue by Rhodotorula. Firstly, the yield of reducing sugar was taken as the index in the acidolysis solution of bean curd residue, while a single factor test was carried out on four factors: hydrochloric acid concentration, solid-liquid ratio, acidolysis temperature and acidolysis time. In L9(34) orthogonal test, the optimal combination of parameters for the yield of reducing sugar from bean curd residue by acidolysis was as following: hydrochloric acid concentration was 1.0 mol/L, solid-liquid ratio(g/mL) was 1:10, acidolysis temperature was 100 ℃, and acidolysis time was 3.0 h. At this condition, the yield of reducing sugar reached 29.06%±0.07% in the optimal acidolysis solution of bean curd residue. Rhodotorula was selected to ferment the acidolysis solution of bean curd residue rich in reducing sugar, and thereby produce functional nutrient carotenoids. The yield of carotenoid was taken as the indictor, and the single factor test was carried out on 7 factors, such as fermentation temperature and time, which can affect the fermentation of acidolysis solution of bean curd residue by Rhodotorula. In the single factor test, Plackett-Burman test regression was used to screen out the main influencing factors. The results showed that the main factors influencing the yield of carotenoid were the pH value of the acidolysis solu

关 键 词：发酵 优化 豆腐渣 酸解 还原糖 红酵母 类胡萝卜素 

分 类 号：S816.9[农业科学—饲料科学]