大连工业大学学报2012，Vol.31Issue(3)：161-164,4.
纳豆菌液态发酵产低分子大豆蛋白肽的工艺优化
Optimization of Bacillus natto liquid fermentation to produce micromolecule soybean protein peptide
王阳 1张景 2陈聪 1张春枝1
作者信息
- 1. 大连工业大学生物工程学院,辽宁大连 116034
- 2. 大连市产品质量监督检验所,辽宁大连116021
- 折叠
摘要
Abstract
The Bacillus natto has been used to ferment soybean meal to obtain low molecular soybean peptides that show the multiple physiological activity and functions. The process optimization shows that the optimum fermentation condition is bottling capacity 30 mL, 5% raw materials mass fraction, 1. 0% inoculum, the initial pH 8. 0, at 42 ℃ , 180 r/min shaking culture conditions. The yield is up to 44. 40% after 12 h shaking culture.关键词
大豆蛋白肽/纳豆菌/低分子肽Key words
soybean protein peptide/ Bacillus natto/ micromolecule peptides分类
轻工纺织引用本文复制引用
王阳,张景,陈聪,张春枝..纳豆菌液态发酵产低分子大豆蛋白肽的工艺优化[J].大连工业大学学报,2012,31(3):161-164,4.
