响应面法优化纳豆菌发酵豆粕的工艺研究

摘要

为提高大豆蛋白质含量和可消化性,选取纳豆菌为发酵菌株,以发酵产物蛋白质含量为指标,优化固体发酵豆粕的工艺参数,进一步对发酵产生的大豆肽进行了初步分析.确定最佳固体发酵工艺是:料水比1∶3,发酵时间72h,温度42℃,接种量6％,该条件下发酵产物中蛋白质含量50％,SDS-PAGE电泳结果表明发酵后豆粕中的蛋白类产物分子量均为22KD以下.%In order to improve the protein content of soybean and digestibility,Bacillus natto was chose as fermented strains,The protein content of fermentation product was detection parameters,the fermentation strain was screened and the parameters solid fermentation of soybean meal were optimized,to further the characterizations of soybean peptides was investigated.The result was showed:water feed ratio of 1:3,fermentation time 72h,temperature 42℃,inoculum size 1％,fermentation product under the conditions of the protein content of 50％.SDS-PAGE profile showed that soybean meal was degraded to small peptides with molecular weight below 22KD after soybean meal was fermented at 42℃ for 72h.