食品科学2016，Vol.37Issue(19)：190-196,7.DOI:10.7506/spkx1002-6630-201619032
冷榨核桃粕液态发酵制备核桃多肽
Polypeptide Production from Cold-Pressed Walnut Meal by Liquid-State Fermentation
摘要
Abstract
Walnut meal, a by-product left after pressing walnuts for oil, contains rich protein and its nutritional value is high. Polypeptide production from cold-pressed walnut meal by liquid-state fermentation ofBacillus subtilsnatto was investigated in this study. The effects of fermentation time, feed concentration, initial pH, inoculum amount, and fermentation temperature on the content of polypeptide and the degree of hydrolysis (DH) were studied, and these fermentation parameters were optimized by single-factor experiments and Box-Behnken response surface methodology. Results showed that the optimum fermentation parameters were determined as follows: fermentation time, 84 h; feed concentration, 8 g/100 mL; initial pH value, 8.0; inoculum amount, 11% and fermentation temperature, 33℃. The maximum content of polypeptide and DH of 2.58 mg/mL and 37.5%, respectively were simultaneously obtained under these optimized conditions.关键词
冷榨核桃粕/纳豆芽孢杆菌/液态发酵/多肽/工艺优化Key words
walnut meal/Bacillus subtilsnatto/liquid-state fermentation/polypeptide/process optimization分类
农业科技引用本文复制引用
高瑞雄,闫巧珍,岳珍珍,雷宏杰,徐怀德..冷榨核桃粕液态发酵制备核桃多肽[J].食品科学,2016,37(19):190-196,7.基金项目
陕西省科技统筹创新工程计划项目 （）
