机构地区: 华南理工大学食品与生物工程学院
出 处: 《食品与发酵工业》 2003年第1期23-26,共4页
摘 要: 研究了液体发酵法制备大豆多肽的一些影响因素 ,包括培养基的组成、发酵温度、pH、接种量、菌龄以及发酵时间等。结果表明 ,在 2 8℃ ,pH6,发酵 2 4~ 3 0h的条件下可获得色泽良好、风味纯正的大豆蛋白水解液 ,其水解度达到 2 5 %~ 3 0 % ,多肽得率高达 75 %。经质谱分析 ,发酵液分子质量主要分布在 40 0 0u 。 The influence factors of the soy peptides production by liquid state fermentation,including fermentation temperature,pH,inoculum size,cell age and fermentation time were studied.The results showed under the condition of 28℃,pH6.0 and fermentation time 24~30 h, can obtain soybean peptides with good flavor and colour,its DH can arrive at 25%~30% and the rate of peptides production reach 75%.Mass spectrograph analysis showed the MW of peptides mainly distribute at about 4 000 u.