摘要
为拓展大豆肽的应用领域,采用碱性蛋白酶、中性蛋白酶、酸性蛋白酶和木瓜蛋白酶对大豆蛋白进行水解,将水解物作为氮源培养枯草杆菌Dg5041以发酵生产γ-聚谷氨酸。比较了4种蛋白酶酶解大豆蛋白的水解度,发现碱性蛋白酶酶解效果最佳。水解度在0.02%~16.44%范围内,大豆蛋白水解物能显著促进枯草杆菌合成γ-聚谷氨酸,水解度越高,γ-聚谷氨酸产量越高。其中碱性蛋白酶水解物作为培养基发酵生产的γ-PGA粗品产量达到37.58 g/L,比普通培养基发酵的产量提高106.8%。
In order to develop the application of soybean peptides, soybean protein hydrolysates(SPH) were prepared by hydrolyzing soybeans with alkaline protease, neutral protease, acidic protease or papain. These hydrolysates were used as nitrogen sources to culture Bacillus subtilis Dg5041 to produce γ-polyglutamic acid(γ-PGA) via submerged fermentation. Comparing these four proteases for hydrolysis of soybean protein, alkaline protease showed the highest capability of hydrolysis. According to the degree of hydrolysis(DH 0.02%-16.44%) of SPH employed, the production of γ-PGA from the B. subtilis was enhanced by SPH. The higher the DH of SPH was utilized, the higher yield of γ-PGA was produced. The maximum yield of crude γ-PGA obtained was 37.58 g/L in improved medium with SPH from alkaline protease, which was about 106.8% higher than the yield obtained in basal medium.
作者
邹水洋
叶植湘
邱华贤
陈银发
ZOU Shuiyang;YE Zhixiang;QIU Huaxian;CHEN Yinfa(Engineering Research Center of Health Food Design&Nutrition Regulation,School of Chemical Engineering and Energy Technology,Dongguan University of Technology,Dongguan 523808)
出处
《食品工业》
CAS
北大核心
2020年第2期77-80,共4页
The Food Industry
基金
十三五重点研发专项子课题(2016YFD0400205-2)
东莞市国际科技合作项目(2013508140001)
东莞理工学院科技创新服务东莞小分队项目(GC200104-33).
关键词
大豆蛋白
酶解
Γ-聚谷氨酸
发酵
枯草杆菌
soybean protein
enzymatic hydrolysis
γ-polyglutamic acid
fermentation
Bacillus subtilis
