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通过对微生物发酵方法制备大豆多肽发酵条件的研究,比较各种调控因素如底物浓度、PH值、温度、发酵周期等对蛋白利用率的影响,选择出蛋白利用率相对较高的最佳发酵条件。微生物发酵法生产大豆多肽原料成本低廉,工艺简单条件温和,所得到的大豆多肽溶液可进一步加工成产品,进而为微生物发酵工业化大豆蛋白活性肽提供理论数据,为今后工业化生产奠定坚实的基础。
Through the study of fermentation conditions of soybean polypeptide by microbial fermentation method, the effects of various regulatory factors such as substrate concentration, pH value, temperature and fermentation period on the protein utilization were compared, and the best fermentation with relatively high protein utilization rate was selected condition. The method of microbial fermentation for producing soybean polypeptide has the advantages of low cost, mild process and mild conditions, and the obtained soybean polypeptide solution can be further processed into products, thereby providing theoretical data for microbial fermentation of industrialized soybean protein active peptides, laying a solid foundation for industrialized production in the future.