微生物发酵提高豆渣可溶性蛋白的研究进展  

Research progress on improving soluble protein of soybean dregs by microbial fermentation

作　　者：肖婧泓 辛嘉英[1] 刘青云 许锡凯 方祁利 胡新婷 李慧敏 XIAO Jing-hong;XIN Jia-ying;LIU Qing-yun;XU Xi-kai;FANG Qi-li;HU Xin-ting;LI Hui-min

机构地区：[1]哈尔滨商业大学食品工程学院重点实验室,黑龙江哈尔滨150076

出　　处：《饲料研究》2021年第11期131-134,共4页Feed Research

基　　金：中央支持地方高校改革发展资金人才培养支持计划项目(高水平人才)(项目编号:304017);黑龙江省自然科学基金项目(项目编号:LH2020C063)。

摘　　要：豆渣是大豆加工时产生的副产物,含有丰富的蛋白质,可广泛应用于饲料行业中。豆渣蛋白溶解性低,可通过微生物发酵增加豆渣的可溶性蛋白含量。文章针对微生物发酵提高豆渣可溶性蛋白的研究从发酵菌种的选择、豆渣可溶性蛋白的应用等几个方面进行归纳总结,并对微生物发酵与其他方法结合提高豆渣可溶性蛋白含量进行展望。As the by-product of soybean processing, soybean dreg contains rich protein resources that can be widely used for feedstuff industry. Soybean dreg has low solubility, and the soluble protein content of soybean dregs can be increased through microbial fermentation. In the paper, the improvement of soluble protein in soybean dreg by microbial fermentation was summarized from the selection of fermentation strains and the application of soluble protein in soybean dreg, and the combination of microbial fermentation and other methods to increase the content of soluble protein of soybean dregs is prospected.

关 键 词：豆渣 可溶性蛋白 单一菌种发酵 混合菌种发酵 

分 类 号：S816.6[农业科学—饲料科学]