微生物发酵法提升饲用大米蛋白粉品质的工艺优化研究

Process Optimization for Enhancing Feeding Rice Protein Powder Quality by Microbial Fermentation

大米蛋白粉是大米淀粉的副产物,具有丰富的饲料营养价值,是畜牧业中的优良蛋白质原料。本实验采用固态发酵的方式对大米蛋白粉进行发酵处理,增加发酵基质中的酸溶蛋白水平,提高原料的生物利用率。首先通过单因素实验探讨大米蛋白发酵的基本条件,筛选出对发酵有显著影响的因子,进一步通过响应面设计确定大米蛋白含量、含水量和发酵时间的最优水平。结果表明:在发酵基质中,初始大米蛋白粉添加量为70%,添加水分达到52%时,采用单菌株Bacillus amyloliquefaciens BS-20按照10%的接种量接种发酵,发酵87 h后,发酵基质的粗蛋白质量分数从初始的52.9%提高到59.5%,,酸溶蛋白质量分数水平从初始的17.7%提高到40.5%,提高率为128.7%。因此,大米蛋白粉经微生物发酵处理后粗蛋白质含量和酸溶蛋白含量均显著提高,有利于促进饲用大米蛋白粉的资源化开发和利用。

Rice protein powder is a by-product of rice starch and can be used as a good protein source of feedstuff.In this study,rice protein powder was treated by solid-state fermentation to increase the acid-soluble protein level in fermentation substrate and improve the bioavailability of the raw materials.Firstly,the basic fermentation parameters were investigated by single-factor experiment to select the factors which significantly affect fermentation,so as to further determinethe optimal levels of rice protein content,water content and fermentation time by response surface design.The results indicatedthat in the fermentation substrate,optimized condition was 70%initial rice protein content 70%,52%water content with,Bacillus amyloliquefaciens BS-20 alone inoculated at a 10%inoculation amount.After 87 hours of fermentation,the crude protein content of the fermentation substrate was improved from the initial 52.9%to 59.5%,and the acid-soluble protein content level was from the initial 17.7%to 40.5%,with anincrease rate of 128.7%.After the microbial fermentation,the contents of crude protein and acid-soluble proteinwere significantly improved,which facilitated the reclamation development and utilization of feeding rice protein powder.