菌酶协同制备大豆肽的工艺优化及其抗氧化特性的研究OA北大核心CSCDCSTPCD
Study on fermentation conditions of the soybean peptides by cooperation of bacteria and enzyme and its antioxidant activity
主要研究了枯草芽孢杆菌1398和碱性蛋白酶协同酵解大豆分离蛋白(简称菌酶协同酵解)制备大豆肽的最佳工艺条件及粗提纯样品的抗氧化能力.以大豆肽含量为主要指标,通过对加酶量、接种量、加水量、发酵温度、发酵时间的单因素和响应面实验,确定了菌酶协同制备大豆肽的最优工艺条件:蛋白酶添加量为240U/g、接种量2.0％、加水量165％、培养温度44℃、培养时间36h.在此条件下,大豆肽含量达到(336.8±24.2) mg/g.与实验室制备的酶解肽相比,其D…查看全部>>
An optimization of parameters in fermentation process of soybean protein by cooperation of Bacillus Subtitles 1398 and Alcalase for peptides were studied and antioxidant activities of primitive peptides were determined.With the soybean peptides content as index,through single-factor and orthogonally experiment of additive amount of enzyme and water,inoculum size,fermentation temperature and fermentation time,the optimal fermentation methods were obtained und…查看全部>>
杨洁芳;刘会平;张宇;袁伟
天津科技大学食品工程与生物技术学院,天津300457天津科技大学食品工程与生物技术学院,天津300457天津科技大学食品工程与生物技术学院,天津300457天津科技大学食品工程与生物技术学院,天津300457
轻工纺织
大豆肽菌酶协同酵解工艺优化抗氧化
soybean peptides bacteria and enzyme synergy fermentation process optimization antioxidant activity
《食品工业科技》 2013 (13)
245-249,5
大豆肽系列饮品研究开发(含液体和粉剂两种类型)(1100140016)天津科技大学引进人才科研启动资金(20080420).
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