摘要
目的:研究利用枯草芽孢杆菌进行发酵法生产罗非鱼皮胶原蛋白肽的制备工艺。方法:以罗非鱼皮和水为原料,接入枯草芽孢杆菌进行发酵,对罗非鱼鱼皮浓度、装液量、接种时间、接种量、发酵时间进行了考察,通过单因子实验和正交实验优化确定了最佳发酵工艺。结果:最佳发酵工艺为:罗非鱼鱼皮含量为3%,装液量为90mL/250mL,接种量为5%,接种时间为14h,发酵时间为52h。并且在此发酵工艺下,罗非鱼鱼皮蛋白的水解度高达36.88%。结论:采用枯草芽孢杆菌发酵法制备罗非鱼皮胶原蛋白肽,工艺简单、成本低、不污染环境、水解度高,是值得推广的制备胶原蛋白肽的方法。
Objective：The production technology of producing peptides from the tilapia skin proteins by fermentation with Bacillus subtilis was studied.Method：Taking the tilapia skin and water an substrate,Bacillus subtilis was added as ferment.The tilapia skin concentration,liquid volume,cell-age,inoculum size and incubation time were observed.the optimal fermentation conditions were optimized by single factor and orthogonal tests.Result：the optimal fermentation conditions were as follow：the tilapia skin concentration 3%,liquid volume 70 mL/250 mL,cell-age 14 h,3% inoculum size,incubation time 52 h,and under the above fermentation conditions the degree of hydrolysis of the tilapia skin proteins could reach 36.88%.Conclusion：The method of producing peptides from the tilapia skin proteins by fermentation with Bacillus subtilis has many advantages such as simple technology,low cost,no polluting environment and high degree of hydrolysis,which should be to promoted to produce the collagen peptides.
出处
《食品科技》
CAS
北大核心
2012年第4期232-235,共4页
Food Science and Technology
