| 冬虫夏草菌丝体发酵大豆多肽的研究 |
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| 引用本文： | 蒋盛岩,邓瑾,赵良忠,余有贵.冬虫夏草菌丝体发酵大豆多肽的研究[J].安徽农业科学,2010,38(1):337-338. |
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| 作者姓名： | 蒋盛岩 邓瑾 赵良忠 余有贵 |
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| 作者单位： | 邵阳学院生物与化学工程系,湖南邵阳,422000 |
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| 基金项目： | 湖南省科技计划项目(2008CK3027) |
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| 摘 要： | 目的]考察冬虫夏草菌丝体发酵大豆蛋白的情况。方法]采用冬虫夏草菌丝体发酵大豆生产大豆多肽，对不同时间发酵液的pH值、游离-NH2含量、大豆多肽含量等进行检测。结果]发酵液的pH值随发酵时间的延长呈下降趋势，发酵72h时pH值达到稳定状态；游离-NH2的含量随发酵时间的延长呈增加趋势，发酵60h时游离-NH2含量最高，为0．4370mg/100ml；大豆多肽含量随发酵时间的延长呈先升后降趋势；发酵60h时大豆多肽含量最高，为4．958mg／100ml。结论]冬虫夏草菌丝体发酵大豆生产大豆多肽的最佳时间为60h。
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| 关 键 词： | 冬虫夏草菌丝体 发酵 大豆多肽 |
Study on Soybean Peptides Fermented by Mycelium of Cordyceps sinensis(Berk.)Sacc. |
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| JIANG Sheng-yan et al.Study on Soybean Peptides Fermented by Mycelium of Cordyceps sinensis(Berk.)Sacc.[J].Journal of Anhui Agricultural Sciences,2010,38(1):337-338. |
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| Authors: | JIANG Sheng-yan |
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| Institution: | Biological and Chemical Engineering Department of Shaoyang University;Shaoyang;Hunan 422000 |
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| Abstract: | Objective] The study was to investigate the fermentation condition of Cordyceps sinensis(Berk.)Sacc.on soybean protein.Method] The soybean peptides were produced through fermentation of C.sinensis mycelium on soybean protein.The pH value,contents of free-NH2 and soybean peptides in fermentation broth at different fermentation time were determined.Result] The pH value of fermentation broth showed decreasing trend with the delay of fermentation time and it reached to stable state after 72 h of fermentation... |
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| Keywords: | Cordyceps sinensis(Berk )Sacc Fermentation Soybean peptides |
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