菌酶协同处理豆粕制备饲用小肽的研究

Preparation of small peptides by soybean meal co-processing with microbe and protease

以小肽含量为指标研究了芽孢杆菌、酵母菌和中性蛋白酶协同发酵、酶解处理豆粕制备饲用小肽的工艺条件。结果表明:菌酶协同处理豆粕的最佳条件为混合菌接种量1.5%、加酶量450 U/g、料水比1∶1.4、发酵温度40℃、发酵时间48 h。在此条件下,豆粕经菌酶协同处理后,小肽含量从11.40 mg/g提高到199.65 mg/g,粗蛋白质含量从47.62%提高到56.72%。

An orthogonal experiment was conducted to investigate the optimal conditions of soybean meal fermentation by Bacillus subtilis,Saccharomyces cerevisiae and a neutral protease for improving the content of small peptides.The results showed that the optimum conditions were mixture inoculum 1.5 %,neutral protease 450 U/g,ratio of material to water 1∶1.4,fermentation temperature 40 ℃,fermentation time 48 h.Under that condition,the content of small peptides increased from 11.40 mg/g to 199.65 mg/g,and the crude protein content increased from 47.62 % to 56.72 %.