摘要
为了充分利用韭菜籽中的蛋白质,本实验研究了黑曲霉液态发酵脱脂韭菜籽粉的不同发酵条件对蛋白酶活力的影响。以发酵液中的蛋白酶活力为指标,用单因素实验结合响应面实验探究了初始p H、接种量、脱脂韭菜籽粉浓度和发酵时间对蛋白酶活力的影响。最佳发酵条件为:初始p H为2.95,接种量10.0%,底物浓度7.00%,发酵时间72.0h。在最佳工艺条件下蛋白酶活力可达到280U/m L。
In order to take full of advantage of leek seeds protein ,this paper studied the effects of different fermentation conditions on the protease activity of Aspergillus niger in defatted leek seeds. According to the index of the protease activity in the fermented liquid,this experiment explored the effects of initial pH,inoculum size,substrate concentration and fermentation time on protease activity using single factor experiment and response surface methodology（RSM）. The optimum process conditions were as follows：initial pH 2.95,inoculum size 10.0%,substrate concentration 7.00% and fermentation time 72.0h. Under this optional conditions,the protease activity reached 280U/mL.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第14期98-102,106,共6页
Science and Technology of Food Industry
基金
河南省科技计划重点科技攻关项目(132102210192)
河南省教育厅科学技术重点研究项目(14A550003)
平顶山市农业科学院合作项目(20121220)
关键词
脱脂韭菜籽
黑曲霉
液态发酵
蛋白酶
defatted leek seeds
Aspergillus niger
liquid-state fermentation
protease activity
