双菌种液体发酵法发酵豆粕制备大豆肽的研究

Preparation of soybean peptides by liquid state fermentation with multi-strains

大豆中蛋白质含量高达40%,氨基酸组成比较合理,大豆蛋白的研究与利用已引起人们广泛的关注。大豆肽是大豆蛋白经酶解后产生的分子量较小的化合物,在营养价值与生理功能上均优于大豆蛋白。液态发酵法是微生物发酵生产大豆肽的主要研究方向,以豆粕为原料,采用双菌种混合液体发酵生产大豆肽,可以充分利用原料、降低生产成本、改善大豆肽的口感、有效的消除抗营养因子,同时制得的大豆肽具有较好的生理特性和加工特性,产品广泛用于食品、医药工业。

Soybean contains as high as 40% protein with well balanced amino acid composition. The study and utilization of soybean protein have been drawn scientists＇ much attention. Soybean proteins arc compounds with small molecular weight obtained from hydrolysis of soybean protein. Studies showed that soybean peptides were superior to soybean protein in both nutritional value and physiological functions. The main trend on the preparing soybean peptides by microorganism fermentation was liquid state fermentation. During the process of producing soybean peptides with soybean meal, microorganisms can modify and recombine some bitter peptides, so the intra and inter amino acid residues of the peptides can be modified to get rid of the bitter taste and nutritional resistant factors. Therefore, this peptides had more functional and physiological activities. The product can be used in the fields of food and medication.