菜籽饼的发酵脱毒及酶酸法水解制备复合氨基酸工艺研究

Study on mixed fermentation and technology of complex amino acids by enzyme-acid hydrolysis from RSM

以菜籽饼为原料,选择黑曲霉、米曲霉、乳酸菌进行混合固态发酵,然后利用多菌种混合发酵中产生的蛋白酶进行菌酶水解试验,经55℃菌酶水解7 h,氨基酸含量达1.15 g/100 ml;然后,加适量盐酸,经95℃低酸水解8 h,氨基酸含量可达2.17 g/100 ml。本项目研究的生产复合氨基酸液的工艺集脱毒、菌酶、低酸水解为一体,能耗低、产率高,且氨基酸种类丰富齐全,为菜籽饼的综合利用开辟了一条新的途径。

Rapeseed meal was used as raw material in this experiment. First, solid - state fermentation of ordinary rapeseed meal with single strain and multi-strains with lactic acid bacteria, aspergillus o- ryzae, aspergillus niger were carried. Then, using the prolease which was producing during the mixed fermentation to enzymatic hydrolysis, the contents of amino acids could be reached 1.15 g/100 ml during enzymatic hydrolysis at 55 ℃ for 7 h. Then, introducing a proper quantity of hydrochloric acid to acid hydrolysis at 95 ℃ for 8 h, the contents of amino acids could be reached 2.17 g/100 ml. This paper de- scribed preparation of compound amino acids from rapeseed meal. As it took the advantage of detoxica- tion, enzymatic hydrolysis and acid hydrolysis, this technology was not only characterized with low ener- gy consumption and high yield rate but also with various amino acids. These complex amino acids which produced by this process could be not only used as food additive, soy sauce brewing, but also as amino acid healthy food. This research provided a new comprehensive method to utilize rapeseed meal.