固态发酵生产豆粕多肽饲料的温度分段调控研究

试验研究温度分段控制对豆粕固态发酵生产豆粕多肽饲料的影响。选用普通饲料豆粕为原料,米曲霉作为发酵菌种,在对菌株生长性质和蛋白酶学性质研究的基础上,以豆粕蛋白水解度为测定指标,对影响菌株发酵豆粕制备大豆肽的温度因素进行了分段研究,并运用混料设计法对不同温度的不同时间段进行了优化预测及验证。结果表明:在用米曲霉固态发酵豆粕的过程中,通过温度分段控制,可以达到生产多肽饲料的目的(豆粕蛋白水解度10%以上),并得到了最优发酵条件:0～33.5 h、26℃;33.5～50 h、23℃;50～65 h、45℃,在此条件下,豆粕蛋白的水解度为19.5%。温度分段控制对固态发酵生产豆粕多肽饲料影响明显,可大幅度提高豆粕蛋白的水解度(比原有工艺提高了140%)。

Study of producting the soybean peptides by sub-optimal control of temperature in the solid-state fermentation

This experiment was conducted to study the effects of the sub-temperature control for producing the soybean peptide feeds in solid-state fermentation of soybean meal.Using the ordinary meal as the raw materials,Aspergillus oryzae as the fermentation strains,the properties of growth and protease were researched.On this basis,with the hydrolysis degree of the soybean meal protein as the indicators,the mixture design as the experimental methods,we studied the effects of prepared soybean meal peptide in the different temperatures for the different time periods.The results showed that,in the process of the solid-state fermentation of soybean meal,with Aspergillus oryzae,we could achieve the purpose of producing peptides feeds(HD>10%) through the sub-temperature control,and get the optimal conditions: 0～33.5 h,26 ℃;33.5～50 h,23 ℃;50～65 h,45 ℃.In this condition,the hydrolysis degree of soybean protein was 19.5%.These results indicated that the hydrolysis degree of soybean meal proteins could be greatly improved(an increase of 140% than the previous process) by the sub-temperature control,which significantly affected the solid-state fermentation of soybean meal peptides.