酱油渣水解液养殖小球藻积累蛋白质可行性研究  

Feasibility of cultivation of chlorella protothecoides in soy sauce residue hydrolysate and protein accumulation

作　　者：周志豪 李芸芸 王唯 唐裕芳[1] ZHOU Zhihao;LI Yunyun;WANG Wei;TANG Yufang(School of Chemical Engineering,Xiangtan University,Xiangtan 411105,China;Shanghai Jiantong Engineering Construction Co.,Ltd.,Zhejiang Branch,Hangzhou 311200,China)

机构地区：[1]湘潭大学化工学院,湖南湘潭411105 [2]上海建通工程建设有限公司浙江分公司,浙江杭州311200

出　　处：《湘潭大学学报（自然科学版）》2023年第1期115-126,共12页Journal of Xiangtan University(Natural Science Edition)

基　　金：湖南省教育厅重点项目(20A472);湖南省自然科学基金(2021JJ30660);湖南省大学生创新创业基金(S202010530046);湘潭大学2021年度大学生创新创业训练计划项目。

摘　　要：该文以还原糖得率和氢氧化钠消耗量为响应值优化了复合纤维素酶和碱性蛋白酶两步法水解酱油渣的工艺条件,测定水解液中营养组分,初探了水解液养殖小球藻积累蛋白质的可行性.结果表明:复合纤维素酶水解酱油渣的最佳条件为料液比1∶10、酶添加量1.6%、pH 4.2、温度50℃、时间113 min,还原糖得率为7.06%;碱性蛋白酶最佳水解条件为温度50℃、pH 8.0、添加量2.0%、水解时间100 min.所得酱油渣水解液被纯水稀释6倍后养殖小球藻所得蛋白质含量最高,为222.3 mg/L.本研究结果表明小球藻能利用酱油渣水解液里的化学组分作为其营养成分生长并积累蛋白质,也为酱油生产废弃物酱油渣的高值化开发利用奠定了理论基础.In this paper,the hydrolysis conditions of soy sauce residue were optimized by using compound cellulase and alkaline protease with two steps and using the reducing sugar yield and sodium hydroxide as response values of consumption volume,and the nutrient components in hydrolysate were determined and the hydrolysate was used to culture Chlorella protothecoides.The results showed that the optimal hydrolysis conditions of compound cellulase were as followed:solid-liquid ratio 1∶10,enzyme dosage 1.6%,pH 4.2,temperature 50℃,time 113 min,the yield of reducing sugar was 7.06%.The optimal hydrolysis conditions of alkaline protease were as followed:temperature 50℃,pH 8.0,dosage 2.0%,time 100 min.The protein contents of C.protothecoides cultured in diluted soy sauce residue hydrolysate were 222.3 mg/L.The results showed that C.protothecoides could grow in the hydrolysate of soy sauce residue by using the organic substances in the hydrolysate as its nutrients,which laid a theoretical foundation for the high-value development and utilization of soy sauce residue.

关 键 词：酱油渣 水解液 小球藻 

分 类 号：R151.3[医药卫生—营养与食品卫生学]