摘要
以白芸豆豆渣为原料,比较了米曲霉、酿酒酵母和黑根霉发酵法对白芸豆豆渣蛋白的水解度,从而探索几种微生物中能够最大程度的利用白芸豆豆渣蛋白制取白芸豆多肽的菌种及发酵条件的优化。实验结果表明,酿酒酵母对白芸豆蛋白质的水解度比较彻底;35℃,72h的水解度为6.5%;温度为30℃、发酵时间为48h时的水解度可达6.8%。为进一步利用发酵法制取白芸豆多肽提供了依据。
To explore the good way of utilizing white kidney beans, the hydrolysis degree of white kidney beans to peptide by Aspergillus oryzae, Saccharornyces cerevisiae and Rhizopus niger was compared in this paper. The results showed that high degree was obtained by S. cerevisiae. The hydrolysis degree of 6.5% was achieved after hydrolyzed for 72h at 35℃. The hydrolysis degree of 6.8% was achieved after fermented for 48h at 30℃. Our results could provided some references for research of producing white kidney bean peptide from dregs.
出处
《中国酿造》
CAS
北大核心
2009年第11期157-160,共4页
China Brewing
基金
国家自然科学基金资助(3056005
630860128)
云南省中青年学术技术带头人后备人才培养计划(2005PY01)
云南省教育厅科研基金资助(5Z0239B
06Y1168)
关键词
白芸豆豆渣蛋白
水解度(DH)
白芸豆多肽
发酵
white kidney bean dreg
degree of hydrolysis
white kidney bean peptide
fermentation
