| 豆粕生物肽的生产工艺研究 |
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| 引用本文： | 刘昊飞,陈霞,赵贵兴,李丹,刘丽君.豆粕生物肽的生产工艺研究[J].大豆科学,2010,29(1). |
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| 作者姓名： | 刘昊飞 陈霞 赵贵兴 李丹 刘丽君 |
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| 作者单位： | 黑龙江省农业科学院,大豆研究所,黑龙江,哈尔滨,150086;宁德师范高等专科学校,福建,宁德,352100 |
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| 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) |
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| 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%。
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| 关 键 词： | 豆粕 肽 发酵 枯草芽胞杆菌 |
Processing Technology of Biologic Peptide from Soybean Meal |
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| LIU Hao-fei,CHEN Xia,ZHAO Gui-xing,LI Dan,LIU Li-jun.Processing Technology of Biologic Peptide from Soybean Meal[J].Soybean Science,2010,29(1). |
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| Authors: | LIU Hao-fei CHEN Xia ZHAO Gui-xing LI Dan LIU Li-jun |
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| Institution: | 1.Soybean Research Institute;Heilongjiang Academy of Agricultural Sciences;Harbin 150086;Heilongjiang;2.Ningde Teachers College;Ningde 352100;Fujian;China |
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| 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%. |
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| Keywords: | Soybean meal peptide Fermentation Bacillus subtilis |
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