Position: Home > Articles > Polypeptide Production from Cold-Pressed Walnut Meal by Liquid-State Fermentation
FOOD SCIENCE
2016,37
(19)
190-196
冷榨核桃粕液态发酵制备核桃多肽
作 者：
高瑞雄;闫巧珍;岳珍珍;雷宏杰;徐怀德
单 位：
西北农林科技大学食品科学与工程学院
关键词：
冷榨核桃粕;纳豆芽孢杆菌;液态发酵;多肽;工艺优化
摘 要：
探讨以冷榨核桃粕为主要原料,采用纳豆芽孢杆菌进行液态发酵制备核桃多肽的方法。分析发酵时间、底物质量浓度、起始p H值、接种量及发酵温度对核桃多肽产量和水解度的影响,并通过单因素试验和Box-Behnken响应面分析法对工艺参数进行优化,得到的最优工艺参数为:发酵时间84 h、底物质量浓度8 g/100 m L、起始p H 8.0、接种量11%、发酵温度33℃。此发酵条件下核桃多肽质量浓度和水解度均达到最大值,分别为2.58 mg/m L和37.5%。
译 名：
Polypeptide Production from Cold-Pressed Walnut Meal by Liquid-State Fermentation
作 者：
GAO Ruixiong;YAN Qiaozhen;YUE Zhenzhen;LEI Hongjie;XU Huaide;College of Food Science and Engineering,Northwest A&F University;
关键词：
walnut meal;;Bacillus subtils natto;;liquid-state fermentation;;polypeptide;;process optimization
摘 要：
Walnut meal,a by-product left after pressing walnuts for oil,contains rich protein and its nutritional value is high.Polypeptide production from cold-pressed walnut meal by liquid-state fermentation of Bacillus subtils natto was investigated in this study.The effects of fermentation time,feed concentration,initial p H,inoculum amount,and fermentation temperature on the content of polypeptide and the degree of hydrolysis(DH) were studied,and these fermentation parameters were optimized by single-factor experiments and Box-Behnken response surface methodology.Results showed that the optimum fermentation parameters were determined as follows:fermentation time,84 h;feed concentration,8 g/100 m L;initial p H value,8.0;inoculum amount,11% and fermentation temperature,33 ℃.The maximum content of polypeptide and DH of 2.58 mg/m L and 37.5%,respectively were simultaneously obtained under these optimized conditions.
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