混合菌种固态发酵法发酵豆粕生产大豆肽的研究

Research on producing soybean peptides by mixed bacterial solid fermentation with soybean meal as raw material

大豆肽是由大豆蛋白经水解所得到的由3～6个氨基酸残基组成的低分子肽混合物,分子量以低于1000Da的为主。以豆粕为原料,采用黑曲霉、米曲霉混合菌种固态发酵法生产大豆肽,制得的大豆肽具有较好的理化特性和生理活性,克服了酶解法产品苦味大和口感差等缺点,在很多领域得到了广泛应用。

Soybean peptides is the hydrolysate of soy protein and a mix of low peptides which composes of three to six residences. Its molecular weight is below 1000Da.In this paper, soybean peptides was produced by mixed bacterial （aspergillus niger, aspergillus oryzae） solid fermentation with soybean meal as raw material. In this way, physicochemical properties and physiological activity were good in the soybean peptides production; high bitterness and poor taste were also overcome. The production has been widely used in many areas.