| 加酶提高发酵豆粕蛋白质水解度的研究 |
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| 引用本文： | 刘唤明,薛晓宁.加酶提高发酵豆粕蛋白质水解度的研究[J].安徽农业科学,2010,38(10):5141-5142,5231. |
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| 作者姓名： | 刘唤明 薛晓宁 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东,湛江,524088
2. 广东海洋大学工程学院,广东,湛江,524088 |
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| 基金项目： | 广东省科技厅粤港关键领域重点突破项目 |
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| 摘 要： | 目的]在枯草芽孢杆菌、乳酸菌、酵母菌这3种菌混合发酵生产发酵豆粕的基础上,通过添加酶来提高发酵豆粕的水解度。方法]通过添加中性蛋白酶、酸性蛋白酶和纤维素酶进行单因子试验和正交试验优化。结果]结果表明,最佳加酶条件为中性蛋白酶加酶量为20U/g,酸性蛋白酶加酶量为20U/g,纤维素酶加酶量为6U/g;并且在此加酶优化条件下,发酵豆粕的水解度由优化前的9.32%增加到19.65%。结论]添加中性蛋白酶、酸性蛋白酶和纤维素酶能显著提高发酵豆粕蛋白质水解度。
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| 关 键 词： | 发酵豆粕 水解度 混菌固态发酵 |
Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of fermented soybean meal |
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| LIU Huan-ming et al.Optimization of the enzymatic hydrolysis condition to improve the degree of hydrolysis of fermented soybean meal[J].Journal of Anhui Agricultural Sciences,2010,38(10):5141-5142,5231. |
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| Authors: | LIU Huan-ming |
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| Institution: | LIU Huan-ming et al (School of Food Science , Technology of Guang Dong Ocean University,ZhanJiang,Guangdong 524088 ) |
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| Abstract: | Objective] Enzyme was used to increase the degree of hydrolysis of fermented soybean meal produced by multi-strain solid fermentation with Bacillus subtilis,Yeast and Lactic acid bacteria.Method] Single-factor experiments and orthodox experiments were conducted by adding neutral proteinase,acidic proteinase and cellulase.Result] The results showed that the optimum enzymatic hydrolysis conditions were the neutral proteinase concentration of 20 U/g,the acidic proteinase concentration of 20 U/g,the cellulas... |
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| Keywords: | Fermented soybean meal Degree of hydrolysis Multi-strain solid fermentation |
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