固态发酵豆粕制备大豆肽的研究

Studies on fermentation conditions of soybean peptide by Aspergillus oryzaer preparation by solid fermentation

大豆肽是大豆蛋白水解后的产物，功能性的大豆肽由3-6个氨基酸组成，其必需氨基酸组成与大豆蛋白质完全一样，近年来，大豆肽的开发研究已成为国内外研究的热点。随着人们对大豆肽功能特性和营养价值的认识的加深，越来越多的专家开始研究发酵法生产大豆肽，近年来有些学者用固态发酵生产蛋白饲料，但米曲霉固态发酵法生产大豆肽的研究未见报道。本文对米曲霉固态发酵豆粕生产大豆肽的发酵过程中大豆肽的转化率、发酵条件进行了研究，并对工艺进行优化。结果表明，最适的发酵原料（由豆粕和麸皮组成）中豆粕含量为93%，发酵温度35℃，初始pH为6.8，发酵时间102h。在此条件下，发酵得到的大豆肽转化率达62.37%。

Soybean peptide is the product of hydroxylation by soy protein functional. Soybean peptides which have functional characteristics and nutritional value are composed of three to six amino acids, and essential amino acid composition is the same as soybean protein exactly. In recent years, the research development of soybean peptide has become a hot research at home and abroad. As people realized the deepening of understanding of soybean peptide functional characteristics and nutritional value more and more, the growing number of experts began to study fermentation production of soybean peptide. In recent years, some scholars make use of solid - state fermentation production of protein feed, but the study about Aspergillus oryzae solid fermentation production of soybean peptide has been not reported. The methods of solid production soybean peptide, which was fermented by Aspergillus oryzae with defatted soybean, were studies. Resuits show that the oriental conditions is that content of defatted soybean （ composed of defatted soybean and wheat bran） in fermentation stuff 93%, temperature 35℃, initial pH 6. 8, fermentation period 102 h. The conversion rate of soybean peptide in the fermented defatted soybean could reach 62. 37%. In this paper, Aspergillus oryzae solid fermentation productions of soybean peptide provide the extensive application of information.