Production of water- soluble protein powder by mixed fermentation with milt and soybean meal
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摘要: 实验研究了以鱼白和豆粕为原料,利用枯草芽孢杆菌（Bacillus subtilis）N-2固态发酵制备水溶性蛋白粉的发酵工艺。通过单因素实验研究了发酵时间,接菌量,料水比,发酵温度和初始p H对鱼白-豆粕发酵制备的蛋白粉水溶性物质溶出率、水溶蛋白提取率、酸溶蛋白提取率、游离氨基酸含量和核酸含量的影响;在单因素实验的基础上,应用响应面法设计,进一步优化发酵工艺对蛋白粉中水溶蛋白提取率的影响。结果表明,最佳发酵工艺为发酵时间60h,料水比1∶1.4,发酵初始p H7.2,发酵温度36℃,接菌量8%。在此发酵工艺下,得到水溶性物质溶出率为80.25%,水溶蛋白提取率为91.86%,酸溶蛋白提取率为57.25%,游离氨基酸含量为25.9%,核酸含量为11.2%。最佳工艺条件下制备的蛋白粉中人体必需氨基酸在氨基酸总量中占的比例明显增多。Abstract: The production of water- soluble protein powder was studied by mixed fermentation of Bacillus subtilis N-2 with milt and soybean meal as culture medium.Five factors, including fermentation time, inoculum volume, solid- water ratio, fermentation temperature and initial p H were studied by single- factor experiments, in order to analyze the effect on water- soluble substance dissolution rate, water- soluble protein extraction rate, acid- soluble protein extraction rate, free amino acids content and nucleic acid content of protein powder. Fermentation conditions were optimized by response surface methodology based on the single- factor experiments.The optimum fermentation condition was as follows: fermentation time of 60h; solid- water ratio of 1 ∶ 1.4; initial p H of 7.2, fermentation temperature of 36℃, inoculum volume of 8%. In this fermentation process, water- soluble substance dissolution rate was 80.25%, water- soluble protein extraction rate was 91.86%, acid- soluble protein extraction rate was 57.25%, free amino acids content was 25.9%, and nucleic acid content was 11.2%.The proportion of essential amino acids in total amino acids increased significantly in the protein powder which was prepared under the optimum conditions.
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Keywords:
- milt /
- soybean meal /
- mixed fermentation /
- water-soluble protein powder /
- response surface analysis
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