豆粕固态发酵产活性肽的发酵条件优化

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。

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

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%,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.