摘要
以脱脂麦胚为主要原料,利用复合乳杆菌发酵剂制备麦胚酵素,探究发酵工艺对麦胚酵素中多肽含量的影响。在单因素试验基础上,采用响应面法对麦胚酵素发酵工艺进行优化,构建接种量、料液比、发酵时间3个因素和麦胚酵素的多肽含量间的回归模型,并通过验证试验,得出麦胚酵素的最佳工艺条件:料液比1︰10 (g/mL)、发酵时间24 h、接种量1.50%。该条件下麦胚酵素中多肽含量能达到117.74μg/mL。
Defatted wheat germ was used as the main raw material to prepare wheat germ enzyme by compound lactobacillus starter, and the effect of fermentation technology on the content of polypeptide in wheat germ enzyme was investigated. On the basis of single factor experiment, the fermentation process of wheat germ enzyme was optimized by response surface method. The regression model about inoculation amount, ratio of material to liquid, fermentation time and polypeptide content of wheat germ enzyme was established. The optimum processing conditions of wheat germ enzyme were obtained as follows: ratio of material to liquid 1︰10(g/mL), fermentation time 24 h, and inoculation amount 1.50%. Under this condition, the content of polypeptide in wheat germ enzyme could reach 117.74 μg/mL.
作者
侯银臣
吕行
黄继红
张相生
冯军伟
杨盛茹
HOU Yinchen;LÜXing;HUANG Jihong;ZHANG Xiangsheng;FENG Junwei;YANG Shengru(College of Food and Biology Engineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046;School of Biological Engineering,Henan University of Technology,Zhengzhou 450000;Henan Cooperation Medical Science and Technology Institute,Luoyang 471000;Luoyang Future Biotechnology Co.,Ltd.,Luoyang 471000)
出处
《食品工业》
CAS
北大核心
2019年第11期75-78,共4页
The Food Industry
基金
河南省科技攻关项目(182102110127)
河南省高等学校重点科研项目计划(18A550011)
河南省青年人才托举工程
关键词
发酵
脱脂麦胚
多肽含量
fermentation
defatted wheat germ
polypeptide content
