响应面法优化混合菌发酵豆渣提高水溶性蛋白含量  

Optimization of fermented soybean dregs(okara) by mix strain with response surface method to enhance the soluble protein content

作　　者：于寒松[1] 徐媛[1] 王玉华[1] 朴春红[1] 刘俊梅[1] 任大勇[1] 代伟长[1] 胡耀辉[1] 

机构地区：[1]吉林农业大学食品科学与工程学院国家大豆产业技术研发中心加工研究室,长春130118

出　　处：《食品安全质量检测学报》2015年第4期1401-1408,共8页Journal of Food Safety and Quality

基　　金：现代农业产业技术体系建设专项(CARS-04)~~

摘　　要：目的以传统豆制品中熟浆豆腐加工工艺制备的豆渣为原料,通过接种葡萄酒酵母和米曲霉进行共发酵,以达到提高豆渣水溶性蛋白含量。方法借助于统计学分析软件SAS及响应面分析法对混合菌种的发酵条件进行优化,同时检测不同发酵条件下的豆渣可溶性蛋白变化情况。结果优化后的最佳混合菌种发酵工艺条件为:豆渣含水量72%、接种量11%、接种比例1.5:1、最适温度32℃。结论发酵后豆渣中水溶性蛋白含量从发酵前0.26 mg/g增至4.15 mg/g,有效地提高了水溶性蛋白含量。ObjectiveSaccharomyces ellipsoideus andAspergillus oryzae were used to ferment soybean dregs (okara) from thermal processing soymilk in order to improve the content of soluble protein.Methods The statistics analysis system software andresponse surface method were applied to optimize the fermentation condition, and the change of soluble protein was detected at different fermentation condition.Results The optimum conditions were following: moisture content of okara was 72%, inoculation amount was 11 %, proportion between the two strains was 1.5:1, and the fermentation temperature was 32℃ .Conclusion After the okara was fermented, the soluble protein in okara increased from 0.26 mg/g to 4.15 mg/g.

关 键 词：豆渣 混合菌 发酵 水溶性蛋白 

分 类 号：TS209[轻工技术与工程—食品科学]