添加大米蛋白质渣的豆粕固体发酵工艺条件优化

Optimization of Solid-state Fermentation Process Conditions of Soybean Meal and Rice Protein

大米蛋白质渣是大米淀粉糖企业的加工副产品。试验以豆粕、大米蛋白质渣为主要原料,以假丝酵母为菌种,进行一系列固体发酵试验。通过单因素和正交实验研究大米蛋白质渣添加量、接种量、发酵温度、发酵时间等对豆粕发酵粗蛋白质含量的影响。结果表明,添加大米蛋白质渣的豆粕固体发酵的最佳添加量为30%,即豆粕与大米蛋白质渣的质量比为7:3。最佳发酵温度为30℃,接种量10%,发酵时间48 h。在最佳发酵条件下粗蛋白质含量达到59.23%。

Rice protein,a kind of by-product from the production of rice starch sugar.A series of solid-state fermentation(SSF)experiments were conducted using soybean meal and rice protein as the main raw materials.The fermentation conditions of SSF were studied.Four factors including the amount of rice protein,inoculation amounts,fermentation temperature and fermentation time were studied for their effect on the yield of crude protein.On the base of the single factor experiments,the optimal fermentation conditions were obtained by orthogonal experiments.The results showed that the optimum parameters for SSF were:30%rice protein,10%inoculation,fermentation temperature 30℃and fermentation time 48 h.Under the optimum fermentation cunditions,the crude protein content reachel 59.23%.