紫红曲霉固态发酵芝麻粕产蛋白肽的工艺优化

Process Optimization of the Production of Protein Peptide from Sesame Meal Solid-state Fermented by Monascus purpureus

为实现芝麻粕中蛋白资源的高值化利用,对紫红曲霉固态发酵芝麻粕产蛋白肽工艺进行优化。在单因素试验的研究基础上,以发酵时间、含水量、温度为影响因素,以肽得率为考察指标,设计三因素三水平的正交试验,优化固态发酵工艺。结果表明:影响紫红曲霉固态发酵芝麻粕产蛋白肽得率的因素大小依次为含水量、培养时间、温度,最优发酵工艺是发酵时间6 d、含水量50%,温度31℃,验证后肽得率为14.95%。

In order to realize the high-value utilization of protein resources in sesame meal,the production process of protein peptide from sesame meal solid-state fermented by Monascus purpureus was optimized.On the basis of single factor experiment,the orthogonal experiment with three factors and three levels was designed to optimize the solid-state fermentation process with the fermentation time,water content and temperature as the influencing factors and the peptide yield as the investigated indicator.The results showed that the factors affecting the protein peptide yield produced from sesame meal solid-state fermented by Monascus purpureus were in order of water content,incubation time and temperature.The optimal fermentation process was the fermentation time of 6 d,water content of 50%,and temperature of 31℃,and the yield of peptide was 14.95%after the verification.