摘要
利用酵母对大豆浓缩蛋白乳清进行发酵处理制备水苏糖。在确定最佳起始发酵液的糖度为31.8Brix后,对温度、pH、接种量、装液量等工艺条件进行了单因素试验及正交试验,结果表明最佳发酵条件为:温度32℃,pH5.5,接种量8%,在此发酵条件下利用酵母对大豆浓缩蛋白乳清进行发酵处理48h,水苏糖的纯度达到了90%,保留率为68%。
In this paper,we have studied the preparation of stachyose using yeast fermenting the whey of soy protein concentrate. The initial fermentation concentration of whey was 31.8Brix, the fermentation conditions including pH, temperature,inoculum, amount of broth in flask were also studied, according to the results of single factors experiments and orthogonal design, the optimal conditions of fermentation were 32℃, pH 5.5, inoculum 8%. Under optimized fermentation conditions, the purity of stachyose reached 90% ,and its retention rate was 68% after 48 h fermentation.
出处
《大豆科学》
CAS
CSCD
北大核心
2008年第1期137-140,共4页
Soybean Science
基金
上海市重点学科建设资助项目(T1102)
关键词
大豆浓缩蛋白乳清
酵母
水苏糖
发酵条件
Whey of soy protein concentrate
Yeast
Stachyose preparation
Fermentation conditions