微生物固态发酵菜籽粕制备多肽的条件优化  

Optimization of Preparation Conditions of Peptides from Rapeseed Meal by Microbial Solid-state Fermentation

作　　者：黄威 许海宁 代春华[1,2] 马海乐[1,2] 何荣海[1,2] Huang Wei;Xu Haining;Dai Chunhua;Ma Haile;He Ronghai(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013;Institute of Food Physical Processing,Jiangsu University,Zhenjiang 212013)

机构地区：[1]江苏大学食品与生物工程学院,镇江212013 [2]江苏大学食品物理加工研究院,镇江212013

出　　处：《中国粮油学报》2023年第2期90-95,共6页Journal of the Chinese Cereals and Oils Association

基　　金：江苏省重点研发计划项目(BE2020329)。

摘　　要：以菜籽粕为原材料,以菜籽粕中多肽含量为评价指标,通过枯草芽孢杆菌、植物乳杆菌、热带假丝酵母的单菌和混菌发酵实验制备多肽,确定最终发酵组合,并利用单因素与响应面实验对发酵条件进行优化。结果显示,3菌混合发酵组合多肽含量最高,且当发酵时间为2.902 d、发酵温度为40.33℃、料液比为1∶1.189、接种量为15.26%时,菜籽粕中多肽的质量分数达到最大,平均为7.405%。Taking rapeseed meal as the raw material and polypeptide content in rapeseed meal as evaluation index, peptides were preparedthrough single-strain and mixed-strain fermentation experiments of Bacillus subtilis, Lactobacillus plantarum and Candida tropicalis, and the final fermentation combination was determined. The fermentation conditions were optimized by single factor and response surface methodology. The results showed the polypeptide content of the three strains mixed fermentation combination was the highest, and when the fermentation time was 2.902 days, the fermentation temperature was 40.33 ℃, the solid-liquid ratio was 1∶1.189 and the inoculation amount was 15.26%, the mass fraction of the polypeptide reached the maximum, with an average of 7.405%.

关 键 词：菜籽粕 微生物 多肽 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]