米曲霉固体发酵核桃粕条件优化  

Optimization of Solid-State Fermentation Conditions of Walnut Meal by Aspergillus oryzae

作　　者：贾晋茹 徐萌 韩军[1] 裴家伟[1] 田益玲[1,2,3] 何俊萍 JIA Jin-ru;XU Meng;HAN Jun;PEI Jia-wei;TIAN Yi-ling;HE Jun-ping(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Institute of Walnut Industry Technology of Hebei Province,Xingtai 054000,Hebei,China;Research Center for Walnut Engineering and Technology of Hebei,Xingtai 054000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北省(邢台)核桃产业技术研究院,河北邢台054000 [3]河北省核桃工程技术中心,河北邢台054000

出　　处：《食品研究与开发》2022年第13期114-120,共7页Food Research and Development

基　　金：河北省创新能力提升计划项目(20536807D、20527103D)。

摘　　要：核桃粕中的蛋白质是一种优质植物蛋白,其含量高达51.36%,对其进行加工利用,将有力地促进核桃产业的发展。该文利用米曲霉固态发酵核桃粕,以蛋白酶活力为评价指标,通过试验分别探讨发酵温度、发酵时间、米曲霉添加量对核桃粕中蛋白酶活力的影响。在单因素试验的基础上进行L_(9)(3^(4))正交试验,对产酶条件进行优化。结果显示,发酵温度、米曲霉添加量、发酵时间对核桃粕中蛋白酶活力的大小均有极显著影响。获得最佳产酶条件为发酵温度31℃、米曲霉添加量0.015%、发酵时间50 h,此时蛋白酶活力为1187.20 U/g。并在此条件下,对米曲霉在核桃粕和豆粕中的蛋白酶活力进行比较,发现米曲霉更适宜在核桃粕中发酵产蛋白酶。The protein in walnut meal is a high-quality plant protein,with the content reaching as high as 51.36%.Processing and utilization of walnut meal will effectively promote the development of walnut industry.In this study,Aspergillus oryzae was used for solid-state fermentation of walnut meal,and protease activity was used as evaluation index.The effects of fermentation temperature,fermentation time and addition amount of A.oryzae on protease activity of walnut meal were studied.On this basis,L_(9)(3^(4))orthogonal test was carried out to optimize the conditions for enzyme production.The results showed that fermentation temperature,addition of A.oryzae and fermentation time had significant effects on the protease activity of walnut meal.The optimal fermentation conditions were obtained as follows:fermentation temperature at 31℃,addition amount of A.oryzae of 0.015%,and fermentation time for 50 h,where the protease activity was 1187.20 U/g.Under these conditions,the protease activity of A.oryzae in walnut meal and soybean meal was compared,and it was found that A.oryzae was more suitable to produce protease in walnut meal.

关 键 词：核桃粕 蛋白质 米曲霉 发酵 蛋白酶活性 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]