| 毛霉发酵制备猪血多肽的工艺条件研究 |
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| 引用本文： | 李豪,车振明,谷燕,刘燕,吴永军. 毛霉发酵制备猪血多肽的工艺条件研究[J]. 安徽农业科学, 2011, 0(10): 5912-5913,5944 |
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| 作者姓名： | 李豪 车振明 谷燕 刘燕 吴永军 |
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| 作者单位： | 马鞍山师范高等专科学校理工系;西华大学生物工程学院 |
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| 基金项目： | 安徽省高等学校省级优秀青年人才基金项目(2010SQ-RL222);马鞍山师专自然科学研究项目(2009xjkyxm06) |
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| 摘 要： | [目的]建立制备猪血多肽的新工艺方法。[方法]利用筛选出的产蛋白酶的毛霉（Mucor）菌株M-16作猪血的发酵菌株,研究该菌株发酵制备猪血多肽的性能。[结果]确定了发酵的工艺条件为温度30℃,通气量150 r/min,接种量5%,发酵时间48 h,猪血蛋白质的水解度最高可达到25.69%。[结论]采用新工艺所得到的猪血多肽滤液血腥味消失,有较明显的香味,达到了应用的基本要求。
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| 关 键 词： | 猪血 多肽 毛霉 发酵 |
Fermentation Technology of Swine Blood Peptide with Mucor Strains |
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| Affiliation: | LI Hao et al(Science Technology Department,Ma’anshan Teachers College,Ma’anshan,Anhui 243041) |
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| Abstract: | [Objective]The research aimed to establish the new technique to prepare swine blood peptide.[Method]Mucor M-16 was screened out from the nature and applied as fermentation strains of swine blood.And its fermentation characteristics during the production process of swine blood peptide were studied.[Result]The results showed that the optimum fermentation conditions were 5% inoculation size,30 ℃ fermentation temperature,48 h fermentation time,and the degree of hydrolysis(DH) reached 25.69%.[Conclusion]The bad smell of blood lost,with obvious flavor.And the products could meet the basic requirements of the application. |
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| Keywords: | Swine blood Peptide Mucor Fermentation |
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