粒度对固态发酵豆粕产肽的影响研究

Effect of particle size on the solid-state fermentation of soybean meal produced peptide

研究不同粒径豆粕的空隙率,比表面积,发酵过程中的体积收缩率以及对发酵产肽的影响。对豆粕进行筛分,测定不同粒度豆粕的特性,并进行发酵试验。结果表明,豆粕空隙率在粒径为20～40目处最小,比表面积随着豆粕粒径的增大而增大,发酵过程中粒径小的豆粕体积收缩率更大;实验室阶段最佳发酵粒度为80目以下豆粕。试验结果说明粒度对固态发酵产肽影响很大,选取合适的粒度进行发酵,能显著提升发酵豆粕品质。

This study researched the influence of some factors on fermentation production of peptide, included voidage and specific surface area of different granularity of soybean meal, and volume shrink- age of fermentation. Properties of soybean meal with different granularities were determined by screen- ing soybean meal and then we did the fermentation experiments. The results showed that the voidage of soybean meal is minimal in the granularity of 20-40 mesh, and the specific surface area increases with the increase size of soybean meal, and volume shrinkage of soybean meal which has small granu- larity is bigger in the fermentation process. In addition, optimal fermentation granularity of soybean meal is under 80 mesh in the laboratory. It suggested that granularity has great effect on producing peptide by solid-state fermentation. It can significantly improve the quality of fermented soybean meal by selecting appropriate granularity in the fermentation process.