黑曲霉发酵虾皮制备钙肽络合物胶囊  

Preparation of Calcium Peptide Complex Capsules from Aspergillus niger Fermented Shrimp Skin

作　　者：邹汉鹏 刘汉文 路旺旺 穆立坤 ZOU Hanpeng;LIU Hanwen;LU Wangwang;MU Likun(School of Marine and Bioengineering.Yanchen Institute of Technology,Yancheng 224000)

机构地区：[1]盐城工学院海洋与生物工程学院,盐城224000

出　　处：《食品工业》2021年第7期83-87,共5页The Food Industry

基　　金：盐城工学院大学生创新创业训练计划项目2020173。

摘　　要：以黑曲霉为发酵菌,发酵虾皮制备钙肽络合物,并通过喷雾干燥法将其微胶囊化制得虾皮钙肽络合物胶囊,作为日常补钙用品,可提高产品的实用性能。以毛虾虾皮为原料,添加黑曲霉发酵,测定可溶性钙质量分数和可溶性钙结合量。分别研究麸皮添加量、温度、水分、发酵时间等工艺条件对可溶性钙质量分数和可溶性钙结合量的影响,设计正交试验优化可溶性钙结合量。结果表明,最佳工艺条件为麸皮添加量25%、发酵温度37℃、水分50%、发酵时间5 d,测得可溶性钙结合量为195.6 mg/100 g,可溶性钙质量分数为247.5 mg/100 g。成品肽钙得率为0.679%。Calcium peptide complexes are prepared by fermenting dried shrimp skin with Aspergillus niger, and it is microencapsulated by spray drying method to obtain shrimp skin calcium peptide complex capsules. This can improve the practical performance of the product as a daily calcium supplement. Fermentation of Aspergillus niger with dried small shrimp was used to study the effects of fermentation conditions such as wheat brain addition, temperature, water content and fermentation time, and the content of soluble calcium and the soluble calcium bound were measured. Through designing orthogonal experiments to optimize fermentation conditions, the results showed that the soluble calcium bound was follow: the amount of wheat brain addition was 25%, fermentation temperature was 37 ℃, water content was 50%, fermentation time was 5 d, the soluble calcium bound was 195.6 mg/100 g, and the soluble calcium content measured was 247.5 mg/100 g. The calcium peptide yield of end product was 0.679%.

关 键 词：黑曲霉 虾皮 钙肽络合物 可溶性钙结合量 可溶性钙质量分数 钙肽得率 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]