毛霉水解玉米浆制备植物蛋白调味液的条件初探

Preliminary study on the conditions for the preparation of vegetable protein flavoring liquid by the mildew hydrolysis of corn pulp

玉米浆是玉米湿法生产淀粉的副产物,其蛋白质含量为44%～45%(w/w),目前这种副产物主要作为饲料使用。如果对玉米浆进行深层次加工、改性,生产出附加值高的植物蛋白调味液等产品,作为食品工业的基料,可有效提高玉米加工副产物的使用价值,增加玉米加工企业的经济效益。本试验用毛霉发酵玉米浆,通过单因素试验和正交试验,对培养条件进行探究,得出毛霉发酵玉米浆的适宜条件是:培养时间48 h,料液比6∶4,pH 7.5,温度50℃和接种量4%,此条件下发酵物的氨基酸态氮含量达到(1.126±0.015) g/100 mL。

Corn syrup is a by-product of the wet production of starch by corn.Its protein content is 44%-45%(w/w).Currently,this by-product is mainly used as feed.If deep processing and modification of corn syrup is carried out,products such as vegetable protein seasoning liquid with high added value will be produced.As a base material for the food industry,the use value of corn processing by-products can be effectively improved,and the economic benefits of corn processing enterprises can be increased.In this study,the corn syrup was fermented with mucor,and the culture conditions were investigated by single factor test and orthogonal test.The suitable conditions for the fermentation of corn syrup were:culture time 48 h,ratio of material to liquid 6∶4,pH 7.5.The temperature was 50℃and the inoculum was 4%.Under these conditions,the amino acid nitrogen content of the fermented product reached(1.126±0.015)g﹒100^-1 mL.