摘要
研究旨在优化淀粉酶、糖化酶和酵母菌固体发酵玉米蛋白粉的条件,以期提高玉米蛋白粉中粗蛋白质的含量。通过单因素及正交试验,以粗蛋白质含量为指标,确定了玉米蛋白粉的最佳发酵条件。其最适条件为:淀粉酶0.20%、糖化酶0.30%、酵母菌粉0.30%、料水比例10.6,发酵温度35.0℃,初始pH值5.0~6.0,料层厚度4~6 cm,好氧发酵24 h后,产物中粗蛋白质含量可达72.35%,提高了20.04%,发酵后的总必需氨基酸和总氨基酸分别增加了20.43%、18.88%。
The purpose of this study was to improve the content of crude protein in corn gluten meal by solid aerobic fermentation with amylase, glucoamylase and yeast. The optimum fermentation conditions of corn protein powder were determined by single factor and orthogonal experiments with crude protein content as the index. The results showed that the appropriate dosage of amylase, glucoamylase and yeast were 0.20%, 0.30% and 0.30%, respectively. The optimal conditions for fermentation were that the ratio of meterial to liquid, fermentation temperature, initial pH, the thickness of the material were 10.6, 35.0 ℃, 5.0~6.0 and 4~6 cm. After 24 hours of solid aerobic fermentation, the crude protein content in the product can reach 72.35%, which was increased by 20.04%, the total essential amino acids and total amino acids increased by 20.43% and 18.88%, respectively.
作者
史路路
陈国明
张家学
齐振雄
Shi Lulu;Chen Guoming;Zhang Jiaxue;Qi Zhenxiong
出处
《饲料工业》
北大核心
2020年第24期22-26,共5页
Feed Industry
基金
广东省重点领域研发计划项目[2019B020218003]。
关键词
玉米蛋白粉
粗蛋白质
菌酶协同
固体发酵
酵母菌
corn protein powder
crude protein
synergy of bacterial and enzyme
solid state fermenta⁃tion
yeast
