摘要
试验首先利用响应曲面法对豆粕固态发酵过程中影响蛋白酶产率的因素进行优化,以确定变温发酵温度转变的最佳条件。以蛋白酶活力为指标,对蛋白酶活力的二次回归模型分析采用SAS 9.1.3统计软件。通过优化,豆粕发酵时蛋白酶产生的最佳条件为发酵温度30℃、基质层厚度1.75 cm、含水量44%及发酵时间44 h,此条件发酵豆粕中蛋白酶活力可达907.94 IU/g。由此确定变温发酵在44 h后提高发酵温度至40℃,再继续发酵28 h,对比变温发酵与恒温发酵样品中蛋白含量与酸溶蛋白含量,结果表明变温发酵可以减少微生物对营养物质的消耗,但可以产生更多的低分子肽类物质,发酵72 h后其酸溶蛋白含量可达19.75%,其含量比恒温发酵提高6.45%。
The factors influence of soybean meals solid state fermentation on protease content were studied in this paper, in order to determine the optimum condition of the variable tempera- ture control, response surface methodology was used to investigate the optimization of the protease content, firstly. A mathematical predictive model for protease activity of fermented soybean meal was analyzed using SAS 9.1.3 software. The result showed that the best fermentation conditions of protease activity were as follow: fermentation temperature was 30℃; substrate height was 1.75 cm, initial moisture content was 44% and fermentation time was 44 h, its protease activity was 907.94 IU/g, the time temperature transformation of the variable temperature control was 44 h, then the soybean meal was fermented 28 h at 40 ℃after fermented 44 h at 30℃ under variable temperature control, The result indicated that less nutritional ingredient comsumed, and the acid-soluble protein content was 19.75% after fermented 72 h under the variable temperature control, 6.45% higher than the thermostatic control.
出处
《饲料工业》
北大核心
2013年第15期35-39,共5页
Feed Industry
基金
郑州市科技创新团队项目[121PCXTD518]
关键词
豆粕
固态发酵
蛋白酶活力
大豆肽
响应面
soybean meal
solid state fermentation
protease activity
soybean peptides
response surface methodology