[1]刘玲,王红,刘茜.豆粕固态发酵产活性肽的发酵条件优化[J].大豆科学,2011,30(06):997-1000.[doi:10.11861/j.issn.1000-9841.2011.06.0997]
　LIU Ling,WANG Hong,LIU Qian.Optimization for Solid State Fermenting Condition of Producing Soybean Peptides from Soybean Meal Powder[J].Soybean Science,2011,30(06):997-1000.[doi:10.11861/j.issn.1000-9841.2011.06.0997]
点击复制

豆粕固态发酵产活性肽的发酵条件优化

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第30卷 期数: 2011年06期 页码: 997-1000 栏目: 出版日期: 2011-12-25
Title:
Optimization for Solid State Fermenting Condition of Producing Soybean Peptides from Soybean Meal Powder
文章编号:
1000-9841（2011）06-0997-04
作者:
刘玲; 王红; 刘茜
沈阳农业大学 食品学院，辽宁 沈阳 110866
Author(s):
LIU Ling; WANG Hong; LIU Qian
College of Food Science,Shenyang Agricultural University,Shenyang 110866,Liaoning,China
关键词:
豆粕; 固态发酵; 大豆肽转化率; 发酵条件优化
Keywords:
Soybean meal; Solid-state fermentation; Conversion of polypeptides; Optimization of fermentation condition
分类号:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.06.0997
文献标志码:
A
摘要:
以豆粕粉为原料，采用固态发酵法，接入产酶能力较强的米曲霉、黑曲霉和混合细菌进行发酵，以多肽转化率为指标对发酵过程中的发酵条件进行优化，单因素试验优化的发酵条件为：发酵时间102 h，发酵温度32℃，接种量4%。采用响应面分析法确定最适发酵工艺条件为：接种量2.6％，发酵温度32℃，发酵时间96～98 h，得到的大豆肽转化率为38.13%。层析柱分析得到分子量在500～1 000 Da之间的肽段是具有特殊生理活性的功能肽。
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.

参考文献/References:

[1]胡梦红,王有基,熊邦喜,等.豆粕中水产饲料中的应用研究[J].饲料工业,2007,28(12):60-62.(Hu M H,Wang Y J,Xiong B X,et al.Research of soybean meal in aquatic feed[J].Feed Industry,2007,28(12):60-62.)

[2]王镜岩,朱圣庚,徐长法.生物化学（第三版）[M].北京:高等教育出版社,2002:163.(Wang J Y,Zhu S G,Xu C F.Biochemistry（The third edition）[M].Beijing:Higher Education Press,2002:163.)

[3]余勃,陆兆新.发酵豆粕生产大豆多肽研究[J].食品科学,2007,28(2):189-192.(Yu B,Lu Z X.Production of soybean peptide by defatted soymeal[J].Food Science,2007,28(2):189-192.)

[4]李善仁,林新坚,蔡海松,等.混菌发酵豆粕制备大豆肽的研究[J].中国粮油学报,2009,24(12):53-57.(Li S R,Lin X J,Cai H S,et al.Study on soybean peptides from fermented soybean meal by mixed strains[J].Journal of the Chinese Cereals and Oils Association,2009,24(12):53-57.)

[5]Gome Z M J,Gaya P,Nunez M,et al.Debittering activity of peptidases from selected lactobacilli strains in model cheeses[J].Milchwissenschaft,1996,51:315-319.

[6]万琦,陆兆新,高宏.脱苦大豆多肽产生菌的筛选及其水解条件的优化[J].食品科学,2003,24(2):29-32.(Wan Q,Lu Z X,Gao H.Study on screening of a Bacillus subtilis strain to produce debittering soybean peptides and optimizing its liquid fermention conditions[J].Food Science,2003,24(2):29-32.)

[7]Adler-Nissen J.Enzymic hydrolysis of food proteins[M].New York:Elsevier Applied Science Publishers,1986:122-124.

[8]Cotton F,Delobbe E,Gulbis B.Assessment of a biuret method without concentration step for total protein determination in cerebrospi-nal fluid[J].Clinical Biochemistry,1997,30(4):313-314.

[9]刘晓艳,于纯淼,国立东,等.固态发酵高温豆粕制备多肽饲料的最优发酵工艺条件研究[J].大豆科学,2011,30(2):285-289.(Liu X Y,Yu C M,Guo L D,et al.Optimization on solid state fermentation conditions of producing polypeptide feed from high-temperature soybean meal[J].Soybean Science,2011,30(2):285-289.)


相似文献/References:

[1]蔡 燕,周红波,朱金丽.低豆粕用量下脂肪氧合酶好氧催化大豆油的反应研究[J].大豆科学,2013,32(05):683.[doi:10.11861/j.issn.1000-9841.2013.05.0683]
　CAI Yan,ZHOU Hong-bo,ZHU Jin-li.Aerobic Catalyzed Lipoxygenation of Soybean Oil with Low Level Soymeal[J].Soybean Science,2013,32(06):683.[doi:10.11861/j.issn.1000-9841.2013.05.0683]
[2]刘少静,王多宁,刁颖博,等.大豆异黄酮纯化工艺研究[J].大豆科学,2013,32(04):535.[doi:10.11861/j.issn.1000-9841.2013.04.0535]
　LIU Shao-jing,WANG Duo-ning,DIAO Ying-bo,et al.Optimization on the Purification Technologies of Soybean Isoflavone[J].Soybean Science,2013,32(06):535.[doi:10.11861/j.issn.1000-9841.2013.04.0535]
[3]朱 劲,单人为,李 琴,等.豆胶用大豆蛋白水解液的制备[J].大豆科学,2014,33(01):107.[doi:10.11861/j.issn.1000-9841.2014.01.0107]
　ZHU Jin,SHAN Renwei,LI Qin,et al.Preparation of Soybean Protein Hydrolysate for Soybean Protein Adhesive[J].Soybean Science,2014,33(06):107.[doi:10.11861/j.issn.1000-9841.2014.01.0107]
[4]郭树国,王丽艳,李成华.基于响应面法的豆粕挤压系统参数优化[J].大豆科学,2012,31(02):295.[doi:10.3969/j.issn.1000-9841.2012.02.029]
　GUO Shu-guo,WANG Li-yan,LI Cheng-hua.Optimization for System Parameter of Soybean Meal Extrusion using Response Surface Methodology[J].Soybean Science,2012,31(06):295.[doi:10.3969/j.issn.1000-9841.2012.02.029]
[5]李玉珍,肖怀秋,杨 涛,等.响应面优化低值豆粕液态制备多肽工艺[J].大豆科学,2012,31(04):649.[doi:10.3969/j.issn.1000-9841.2012.04.028]
　LI Yu-zhen,XIAO Huai-qiu,YANG Tao,et al.Response Surface Methodology for Optimization of Soybean Peptide Production Technology from Low-valued Soybean Meal[J].Soybean Science,2012,31(06):649.[doi:10.3969/j.issn.1000-9841.2012.04.028]
[6]刘中华,赵锦慧,梁少君.微波辅助提取豆粕中大豆异黄酮[J].大豆科学,2012,31(06):993.[doi:10.3969/j.issn.1000-9841.2012.06.029]
　LIU Zhong-hua,ZHAO Jin-hui,LIANG Shao-jun.Microwave-assisted Extraction of Soybean Isoflavone from Soybean Meal[J].Soybean Science,2012,31(06):993.[doi:10.3969/j.issn.1000-9841.2012.06.029]
[7]刘晓艳,于纯淼,国立东,等.固态发酵高温豆粕制备多肽饲料的最优发酵工艺条件研究[J].大豆科学,2011,30(02):285.[doi:10.11861/j.issn.1000-9841.2011.02.0285]
　LIU Xiao-yan,YU Chun-miao,GUO Li-dong,et al.Optimization on Solid State Fermentation Conditions of Producing Polypeptide Feed from High-temperature Soybean Meal[J].Soybean Science,2011,30(06):285.[doi:10.11861/j.issn.1000-9841.2011.02.0285]
[8]刘昊飞,陈霞,赵贵兴,等.豆粕生物肽的生产工艺研究[J].大豆科学,2010,29(01):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
　LIU Hao-fei,CHEN Xia,ZHAO Gui-xing,et al.Processing Technology of Biologic Peptide from Soybean Meal[J].Soybean Science,2010,29(06):101.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
[9]陈乃松,杨志刚,崔惟东,等.酶制剂体外酶解豆粕中抗营养因子的研究[J].大豆科学,2008,27(04):663.[doi:10.11861/j.issn.1000-9841.2008.04.0663]
　CHEN Nai-song,YANG Zhi-gang,CUI Wei-dong,et al.Enzymes Hydrolyzing in Vitro Anti-Nutritional Factors in Soybean Meal[J].Soybean Science,2008,27(06):663.[doi:10.11861/j.issn.1000-9841.2008.04.0663]
[10]张丽靖,齐莉莉,杨郁.纳豆菌发酵对豆粕脲酶活性的影响[J].大豆科学,2008,27(04):669.[doi:10.11861/j.issn.1000-9841.2008.04.0669]
　ZHANG Li-jing,QI Li-li,YANG Yu.Effect of Fermented Bacillus natto on Urease Activity of Soymeal[J].Soybean Science,2008,27(06):669.[doi:10.11861/j.issn.1000-9841.2008.04.0669]
[11]钱森和,厉荣玉,魏 明,等.二元复合菌固态发酵豆粕制备大豆肽的研究[J].大豆科学,2011,30(01):131.[doi:10.11861/j.issn.1000-9841.2011.01.0131]
　QIAN Sen-he,LI Rong-yu,WEI Ming,et al.Preparation of Soybean Peptide from Soybean Meal by Solid-Stated Fermented with Binary Compound Strains[J].Soybean Science,2011,30(06):131.[doi:10.11861/j.issn.1000-9841.2011.01.0131]

备注/Memo

第一作者简介：刘玲（1973-），女，副教授，从事食品质量安全研究。E-mail:liuling4568@sina.com。

更新日期/Last Update: 2014-08-18