|
|||||
|
|
| 菌酶协同制备菜籽肽工艺的优化及其营养成分分析 | |
| 引用本文： | 姚晓红,吴逸飞,王新,孙宏,钱彬,张博,汤江武.菌酶协同制备菜籽肽工艺的优化及其营养成分分析[J].饲料工业,2011,32(18). |
| 作者姓名： | 姚晓红 吴逸飞 王新 孙宏 钱彬 张博 汤江武 |
| 作者单位： | 1. 浙江省农业科学院植物保护与微生物所,310021,浙江杭州 2. 衢州出入境检验检疫局 3. 株洲智荟生物科技有限公司 |
| 基金项目： | 浙江省重大科技专项重点项目[2011C12010] |
| 摘 要： | 试验旨在考察枯草芽孢杆菌B1与中性蛋白酶协同发酵和酶解处理(简称菌酶协同酵解)制备菜籽肽的最佳工艺条件及对经菌酶酵解后的菜籽粕营养成分的分析。以菜籽肽得率为主要指标,通过对加酶量、发酵温度和料水比等酶解、发酵条件的单因素和正交试验,确定了菜籽肽以菌酶同时添加为最佳制备方式,以枯草芽孢杆菌接种量1.0%、中性蛋白酶添加量150 U/g、料水比1:1.0、发酵温度35℃、发酵时间48 h为最佳菌酶协同酵解条件。在此条件下,菜籽粕中硫代葡萄糖苷(硫苷)的降解率达74.23%,单宁和植酸的降解率分别为31.17%和16.39%。发酵后菜籽粕中粗蛋白含量达41.30%,比发酵前提高1.92%,菜籽肽含量达170.12 mg/g,比发酵前提高了3.7倍,还原糖含量比发酵前提高了57.68%,钙、磷含量分别比发酵前提高了26.83%和11.57%。试验表明,菌酶协同处理的方式对菜籽粕品质的提升有较好作用。 |
| 关 键 词： | 菜籽粕 菌酶协同酵解 工艺优化 营养成分 |
Study on fermentation conditions of the rapeseed meal by cooperation of bacteria and enzyme for peptide and analysis of nutrition composition |
|
| Yao Xiaohong,Wu Yifei,Wang Xin,Sun Hong,Qian Bin,Zhang Bo,Tang Jiangwu.Study on fermentation conditions of the rapeseed meal by cooperation of bacteria and enzyme for peptide and analysis of nutrition composition[J].Feed Industry,2011,32(18). | |
| Authors: | Yao Xiaohong Wu Yifei Wang Xin Sun Hong Qian Bin Zhang Bo Tang Jiangwu |
| Institution: | Yao Xiaohong,Wu Yifei,Wang Xin,Sun Hong,Qian Bin,Zhang Bo,Tang Jiangwu |
| Abstract: | An optimization of parameters in fermentate process of rapeseed meal by cooperation of Bacillus Subtilis B1 and neutral protease for peptide were studied and nutrition constituent of fermentated rapeseed meal was analysed.With the yield of peptides as index,through single-factor and orthogonally experiment of additive amount of enzyme,fermentation temperature,fermentation time and ratio of material to water,the optimal fermentation methods were obtained under the condition of synergy fermentation of bacteri... |
| Keywords: | rapeseed meal bacteria and enzyme synergy fermentation process optimization nutrition constituent |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |