超声波辅助乳酸菌发酵制备核桃多肽工艺

Preparation Walnut Peptide Fermented by Lactic Acid Bacteria with Ultrasonic-assisted

以核桃粕为主要原料,通过测定核桃多肽质量浓度,考察超声功率、发酵温度、发酵时间3个因素对核桃多肽含量的影响程度,结果表明料液比1︰1 g/mL、超声功率100~200 W、发酵温度40~45℃、发酵时间8~12 h为最佳工艺范围。在单因素综合试验基础上,采用三因素三水平的响应面综合分析法对发酵工艺参数进行优化,得到的最优工艺参数为超声功率156 W、发酵温度42.3℃、发酵时间9.9 h。在此条件下,核桃多肽质量浓度为2.88 mg/m L。试验结果可为核桃多肽的快速工业化生产和应用发展提供数据分析支持和现实应用依据。

To explore the process of ultrasonic-assisted fermentation of lactic acid bacteria to produce walnut peptides,using walnut meal as the main raw material and walnut peptide mass concentration as an index,the ultrasonic power,fermentation temperature and fermentation time were mainly investigated through a single factor test.Based on the influence of 4 factors on the content of walnut peptides,the results showed that the ratio of material to liquid 1︰1 g/mL,ultrasonic power 100-200 W,fermentation temperature 40-45 ℃ and fermentation time 8-12 h was the best process range.Based on the results of the single-factor comprehensive test,a three-factor three-level response surface comprehensive analysis method was used to optimize the fermentation process parameters.The optimal process parameters obtained were ultrasonic power 156 W,fermentation temperature 42.3 ℃ and fermentation time 9.9 h.Under this condition,the mass concentration of walnut peptides obtained was 2.88 mg/mL.The results provided data analysis support and practical application basis for the rapid industrialization and application development of walnut peptides.