外加酶提高发酵豆粕蛋白质水解度的研究

在枯草芽孢杆菌发酵豆粕的工艺基础上添加外源蛋白酶进行优化,以蛋白质水解度为指标,试验得到酶添加量、接种量、料水比、温度、时间5个单因素的最佳条件为:加酶量120U/g,接种量1%、料水比1:1.2、温度35℃、发酵时间48h。对5个因素进行正交优化试验,得到优化发酵方案为:加酶量50U/g、接种量1.5%、料水比1:1.2、温度35℃、发酵时间48h,发酵豆粕水解度从对照的16.25%提高到37.29%,提高了1.3倍。

Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of fermented soybean meal

In the basis of a multi-strain fermentation condition we already have the index such as the degree of hydrolysis (DH) was used to optimization solid-state fermentation conditions of the bacillus degradating soybean meal with a exogenous proteinase。 We conducted five single factor experiments to determine the optimum parameters of proteinase to hydrolyze SBM。 It was shown that the optimum pa- rameters conditions were the proteinase concentration of 120 U/g,inoculation quantity of 1%,anticipate water to compare 1: 1.2,the temperature of 35 ℃ and the fermentation period of 48 h。 And then the fermentation process was optimized through a orthogonal tests。 The results showed that ,under the fer- mentation conditions as followed : the proteinase concentration of 50 U/g, inoculation quantity of 1.5%, the temperature of 35 ℃, anticipate water to compare 1: 1.2,fermentation period of 48 h, the degree of hydrolysis of soybean protein could reach 37.29%, which increase 1.3 times more than the degree of hy- drolysis under the conditions before optimized.