豆渣及金针菇菌糠混合发酵制备凝乳酶的研究.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.12 豆渣及金针菇菌糠混合发酵制备凝乳酶的研究 郑恒光，汤葆莎，张炎灼，陈君琛 （福建农业科学院农业工程技术研究所，福建福州 350003） 摘要：将干燥后的豆渣和干金针菇菌糠以 1:1 （m/m ）比例混合，再以固液比1:1 （m/m ）加水混合，接种微小毛霉，于30 ℃、 相对湿度 75%下固体发酵 3 d，获得微小毛霉凝乳酶,最高酶活力达到 9412 SU/g，略高于对照麦麸固体9081 SU/g 的发酵水平。此外， 本文还考察了发酵时间、发酵温度、培养料水分、无机盐、碳源、氮源以及接种量等参数对豆渣和金针菇菌糠混合固体发酵产凝乳酶 的影响。 关键词：豆渣；菌糠；凝乳酶；微小毛霉；固体发酵 文章篇号：1673-9078(2010)12-1345-1348 Preparation of Milk-clotting Enzyme by Solid-state Cultivation of Mucor pusillus on the Mixed Culture Medium of Okara and Waste Material of Flammulina velutipes ZHENG Heng-guang, TANG Bao-sha, ZHANG yan-zhuo, CHEN Jun-chen (Research Institute of Agriengineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China) Abstract: Dried okara was mixed with dried waste material of Flammlina velutipes with the ratio of 1:1 （m/m ）, added with water with the ratio of 1:1(m/m), and then inoculated with Mucor pusillus. Then the mixtures were incubated at 30 ℃ for 3 days with RH of 75%. The milk-clotting enzyme was recovered and assayed. The highest milk-clotting activity was achieved as 9412 SU/g, a little higher than that of the control wheat bran group （9081 SU/g）. The effects of fermentation temperature, fermentation time, moisture content of compose, inorganic salt, carbonic source, nitrogen source and inoculating volume on the production of milk-clotting enzyme were also investigated. Key words: okara; spent compose; milk-clotting Enzyme; Mucor pusillus; solid-state fermentation [6] 豆渣是大豆加工的主要副产物，通常含有 15%~ 糖等原料液体发酵获得 。豆渣发酵虽然可以产生凝 30%的蛋白质等营养成分，但豆渣纤维含量偏高，口 乳酶，但是湿豆渣容易结团，其发酵酶活不稳定，