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Optimization for Solid State Fermenting Condition of Producing Soybean Peptides from Soybean Meal Powder(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年06期
Page:
997-1000
Research Field:
Publishing date:

Info

Title:
Optimization for Solid State Fermenting Condition of Producing Soybean Peptides from Soybean Meal Powder
Author(s):
LIU Ling; WANG Hong; LIU Qian
College of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China
Keywords:
Soybean meal; Solid-state fermentation; Conversion of polypeptides; Optimization of fermentation condition
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.06.0997
Abstract:
The technology of producing soybean peptides from soybean meal powder was researched with Aspergillus niger,Aspergillus oryzae and mixed bacteria as fermentation strains.Single factor experiments showed the suitable conditions were fermented at temperature 32℃ for 102 h with inoculation quantity of 4%.The response surface methodology results showed that the optimum parameters were inoculation quantity 2.6%〖KG-*3〗,temperature 32℃,fermentation time 96-98 h.Under such conditions,maximum conversion ratio of soybean peptides were 38.13%.The molecular weight of functional soybean peptides ranged from 500 to 1 000 Da by column chromatography.

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Last Update: 2014-08-18