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Optimization of Fermentation Conditions of Stachyose Preparation Using Whey of Soy Protein Concentrate(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年01期
Page:
137-140
Research Field:
Publishing date:

Info

Title:
Optimization of Fermentation Conditions of Stachyose Preparation Using Whey of Soy Protein Concentrate
Author(s):
ZHANG Shan-shan; WANG Li-ping; and WANG Xi-chang
School of Food Science and Technology，Shanghai Fishery University，Shanghai 200090，China
Keywords:
Whey of soy protein concentrate; Yeast; Stachyose preparation; Fermentation conditions
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2008.01.0137
Abstract:
In this paper，we have studied the preparation of stachyose using yeast fermenting the whey of soy protein concentrate.The initial fermentation concentration of whey was 31.8Brix，the fermentation conditions including pH，temperature，inoculum，amount of broth in flask were also studied，according to the results of single factors experiments and orthogonal design，the optimal conditions of fermentation were 32℃，pH 5.5，inoculum 8%.Under optimized fermentation conditions，the purity of stachyose reached 90%，and its retention rate was 68% after 48 h fermentation.

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Last Update: 2014-10-09