LIU Hao-fei,CHEN Xia,ZHAO Gui-xing,et al.Processing Technology of Biologic Peptide from Soybean Meal[J].Soybean Science,2010,29(01):101-104,108.[doi:10.11861/j.issn.1000-9841.2010.01.0101]
豆粕生物肽的生产工艺研究
- Title:
- Processing Technology of Biologic Peptide from Soybean Meal
- 文章编号:
- 1000-9841(2010)01-0101-04
- Keywords:
- Soybean meal; peptide; Fermentation; Bacillus subtilis
- 分类号:
- TS214.2
- 文献标志码:
- A
- 摘要:
- 通过菌种筛选、摇瓶发酵条件优化,系统地研究了微生物发酵生产豆粕生物肽的工艺。结果表明:枯草芽胞杆菌为最佳菌株,其豆粕生物肽最佳生产工艺条件为:种子培养时间16 h,豆粕粒度40目,初始pH6.8,葡萄糖2%,豆粕11%,接种量6%,发酵时间48 h;在此工艺条件下蛋白质降解为多肽的得率为41.18%。
- Abstract:
- In this paper,the production method of using bacterium fermenting soybean meal through selecting strain,optimizing the condition in the spinner flask was studied.Taking the content of α-N in the Fermentation Broth as an index,the Aspergillus niger,Aspergillus oryzae and Bacillus subtilis was selected and the Bacillus subtilis was the optimum strain.The processing technology of the biologic peptide of soybean meal was determined as follows:seed inoculation time 16 h,granularity of the soybean meal 40 holes,pH 6.8,glucose 2%,soybean meal 11%,inoculation amount 6%,fermentation time 48h.Under the optimum technological conditions,the ratio of the peptides from the soybean protein was 41.18%.
参考文献/References:
[1]李里特,王海.功能性大豆食品[M].北京:中国轻工业出版社,2002:98-100.(Li L T,Wang H.Functionality soybean food[M].Beijing:China Light Industry Press,2002:98-100.) [2]Jorge R W,Delia A S,Maria C A.Thermal and electrophoretic behavior,hydrophobicity,and some functinoal properties of acid-treated soy isolates[J].Journal of Agricultural and Food Chemistry,1996,44:1881-1889. [3] Lee K A,Kim S H.New peptides isolated from a soyprotein hydrolysate that inhibit platelet aggregation[J].Food Chemistry,2005,90:389-393. [4]Petruccelli S,Anon M C.Relationship between the method ofobtention and the structural and functional properties of soyprotein isolates[J].Food Chemistry,1994,42:2161-2169. [5]Arthan N.Antiviral is of avonoid sulfate and steroidal giycosidesfrom the fruits of salanum rorvum[J].Phytochemistry,2002,59:459-463. [6]Heller S.Antimitotic peptide characters from soybean:Rolein protection from cancer[J].Nutrition Reviews,1999,57:359-361. [7]王文娟,潘海涛,于磊娟.豆粕发酵制备大豆肽的研究[J].粮食加工,2007,32(2):55-56.(Wang W Y,Pang H T,Yu L J.Study on producing soybean peptides by fermenting with soybean cake[J].Grain Processing,2007,32(2):55-56.) [8]刘唤明,邓楚津.发酵法生产大豆肽的研究[J].饲料工业,2006,27(19):4-5.(Liu H M,Deng C J.Peptide from soybean meal by fermentation[J].Feed Industry,2006,27(19):4-5.) [9]Delia A S,Jorge R W,Estela L A,et al.Water imbibing capacity of soy protein isolate:influence of protein denaturation[J].Journal of Agricultural and Food Chemistry,2001,39:1386-1391. [10]张红芬.豆粕生物肽的生产工艺及其对肉鸡生产性能和血液生化指标的影响研究[D].保定:河北农业大学,2004:4-5.(Zhang H F.The Study of the processing technology of biologic peptide of soybean meal and its effect on the performance and blood indicator of broilers[D].Baoding:Hebei Agricultural University,2004:4-5.)
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(01):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(01):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(01):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(01):295.[doi:10.3969/j.issn.1000-9841.2012.02.029]
[5]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.[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(01):997.[doi:10.11861/j.issn.1000-9841.2011.06.0997]
[6]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(01):649.[doi:10.3969/j.issn.1000-9841.2012.04.028]
[7]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(01):993.[doi:10.3969/j.issn.1000-9841.2012.06.029]
[8]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(01):131.[doi:10.11861/j.issn.1000-9841.2011.01.0131]
[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(01):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(01):669.[doi:10.11861/j.issn.1000-9841.2008.04.0669]
备注/Memo
基金项目:黑龙江省科技厅“十一五”重大攻关资助项目(GA06B402-08-4)。