于寒松,徐 媛,王玉华,朴春红,刘俊梅,任大勇,代伟长,胡耀辉.响应面法优化混合菌发酵豆渣提高水溶性蛋白含量[J].食品安全质量检测学报,2015,6(4):1401-1408
响应面法优化混合菌发酵豆渣提高水溶性蛋白含量
Optimization of Fermented Okara by Mix Strain with Response Surface Method to Enhance the Soluble Protein Content
投稿时间:2015-03-10  修订日期:2015-04-20
DOI:
中文关键词:  豆渣  SAS  发酵  水溶性蛋白
英文关键词:okara  SAS  solid-state fermentation  soluble protein
基金项目:现代农业产业技术体系建设专项资金(CARS-04)
作者单位
于寒松 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
徐 媛 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
王玉华 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
朴春红 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
刘俊梅 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室院 
任大勇 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
代伟长 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
胡耀辉 吉林农业大学食品科学与工程学院, 国家大豆产业技术研发中心加工研究室 
AuthorInstitution
YU Han-Song College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
XU Yuan College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
WANG Yu-Hua College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
PIAO Chun-Hong College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
LIU Jun-Mei College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
REN Da-Yong College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
DAI Wei-Chang College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
HU Yao-Hui College of Food Science and Engineering, Jilin Agricultural University, Soybean Research & Development Center, CARS: Division of Soybean Processing 
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中文摘要:
      本研究采用熟浆工艺获得的豆渣为原料,通过接种红酒酵母和米曲霉进行发酵,以水溶性蛋白浓度为指标,借助于SAS软件及响应面分析法对发酵条件进行优化,得到最佳的发酵工艺条件:豆渣含水量72 %;接种量11% ;接种比例1.5:1;最适温度32 ℃。发酵后豆渣中水溶性蛋白含量从发酵前0.26mg/mL增至4.15mg/mL,有效地提高了水溶性蛋白含量。
英文摘要:
      Wine yeast and Aspergillus oryzae was used to ferment okara from thermal processing soymilk.The fermentation condition was optimized by SAS and response surface method according to soluble protein. The optimum conditions was following: moisture content of okara is 72%, inoculation amount is 11 %, proportion between the two strain is 1.5:1, fermentation temperature is 32℃.Under this condition, the soluble protein in okara increase from 0.26mg/mL to 4.15mg/mL.
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