基于两步法制备生物发酵蛋白工艺的研究

Preparation technology of bio-fermented protein based on two-step method

该研究通过单因素、正交试验优化米曲霉(Aspergillus oryzae)固态发酵、酶解两步法协同处理农副加工产物(菜籽粕、豆粕)制备发酵蛋白,以达到改善蛋白质品质、降低抗营养因子的目的。结果表明,最佳发酵原料组成为70%菜籽粕+30%豆粕;固态发酵的最佳条件为发酵蛋白原料初始含水量45%,米曲霉麸皮种子接种量3%,发酵时间40 h,发酵温度30℃;最佳酶解条件为酶解时间32 h,酶解初始含水量56%,酶解温度50℃。在此工艺条件下,发酵蛋白的蛋白溶解度(65.80%)提高97.49%,酸溶蛋白/粗蛋白(44.13%)提高779.75%,硫苷含量(8.63μmol/g)降低69.14%。表明利用两步法处理农产品加工副产物,能在改善蛋白品质的同时,降低抗营养因子水平。

The preparation of fermented protein from agricultural and sideline processing products(rapeseed meal,soybean meal)treatment by two step method with Aspergillus oryzae solid-state fermentation and enzymatic hydrolysis were optimized by single factor and orthogonal tests,so as to improve protein quality and reduce anti-nutritional factors.The results showed that the optimal composition of fermentation raw material was 70%rapeseed meal+30%soybean meal.The optimum solid-state fermentation conditions were initial moisture of fermented protein material 45%,A.oryzae bran seed inoculum 3%,fermentation time 40 h,and temperature 30℃.The optimum enzymolysis conditions were enzymolysis time 32 h,initial moisture 56%,and temperature 50℃.Under these conditions,the protein solubility of fermented protein(65.80%)was increased by 97.49%,the acid soluble protein/crude protein(44.13%)was increased by 779.75%,and the content of glucosinolates(8.63μmol/g)was reduced by 69.14%,indicating that the two-step method for processing agricultural products processing by-products could improve the protein quality and reduce the level of anti-nutritional factors.