毛霉发酵制备猪血多肽的工艺条件研究

摘要

[目的]建立制备猪血多肽的新工艺方法.[方法]利用筛选出的产蛋白酶的毛霉(Mucor)菌株M-16 作猪血的发酵菌株,研究该菌株发酵制备猪血多肽的性能.[结果]确定了发酵的工艺条件为温度30℃,通气量150 r/min,接种量5%,发酵时间48 h,猪血蛋白质的水解度最高可达到25.69%.[结论]采用新工艺所得到的猪血多肽滤液血腥味消失,有较明显的香味,达到了应用的基本要求.%[Objective]The research aimed to establish the new technique to prepare swine blood peptide. [Method]Mucor M-16 was screened out from the nature and applied as fermentation strains of swine blood. And its fermentation characteristics during the production process of swine blood peptide were studied. [ Result]The results showed that the optimum fermentation conditions were 5％ inoculation size,30 ℃ fermentation temperature ,48 h fermentation time, and the degree of hydrolysis (DH) reached 25.69％. [ Conclusion ] The bad smell of blood lost,with obvious flavor. And the products could meet the basic requirements of the application.