米曲霉发酵豆渣酶解液的研究
目的 对豆渣进行酶解发酵, 提高豆渣的利用率。方法 新鲜豆渣经过蛋白酶和纤维素酶协同部分水解后, 再利用米曲霉进行发酵, 生产食品添加剂。结果 正交实验确立的最优发酵条件为发酵温度为30 ℃, 接种量为4%, 在转速为130 r/min的摇床中发酵48 h。豆渣中52.87%的固形物变为可溶性成分, 约51.8%的蛋白质变为多肽。产物中主要含有多糖、可溶纤维和分子量在5000 Da以下的肽类。
Objective To improve the utilization rate of nutrient matter in soybean dregs by enzymatic hydrolysis and fermentation. Methods After the synergetic hydrolysis by protease and cellulase, soybean dregs were then fermented with Aspergillus oryzae to produce functional food additive. Results The fermentation conditions were optimized by orthogonal experiment and obtained as follows: fermentation temperature of 30 ℃, seeds amount of 4%, rotational speed of 130 r/min and fermentation time of 48 h. It was found that about 52.8% dry substance of soybean dregs were converted into water-soluble matter and 51.8% protein was changed to polypeptide. The products consisted of polysaccharose, soluble fiber, and peptide of molecular weight less than 5000 Da.
标题：米曲霉发酵豆渣酶解液的研究
英文标题：Study on fermentation of enzymatic hydrolysate of soybean dregs by Aspergillus oryzae
作者：
李琳 哈尔滨工业大学食品科学与工程学院
李海梅 哈尔滨工业大学食品科学与工程学院
何胜华 哈尔滨工业大学食品科学与工程学院
马莺 哈尔滨工业大学食品科学与工程学院
中文关键词:豆渣,米曲霉,发酵,酶解,
英文关键词:soybean dregs,Aspergillus oryzae,fermentation,enzymatic hydrolysate,
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