摘要
目的：研究黑曲霉对大豆肽脱苦处理。方法首先发酵黑曲霉产生蛋白酶，并测定其酶活。根据单因素试验结果设计中心组合试验，以苦味值为指标，采用响应面分析法确定最优脱苦工艺参数。结果黑曲霉酶液脱苦大豆肽的最适条件为pH 6.0、时间2.1 h、温度34.0℃；在此条件下，苦味值约为1，能降低4~5个苦味值。结论经过条件优化后，黑曲霉脱苦大豆肽的效果显著。
Objective To optimize the debittering condition of soybean peptide, using protease produced by Aspergillus Niger as debittering agent. Methods First, protease was gained by fermentation of Aspergillus Niger, and the activity was determined. According to the results of single-factor experiments, central composite tests were designed, with the bitter taste value as index, using response surface analysis method to determine the optimal debittering process parameters. Results The optimal conditions of debittering of soybean peptide were pH 6.0 for 2.1 h at the temperature of 34℃. Under this condition, the bitter taste value was about 1, reduced 4-5 bitter taste value. Conclusion After conditions optimization, the effect of debittering through Aspergillus Niger was very obvious.
出处
《食品与药品》
CAS
2014年第1期5-9,共5页
Food and Drug
关键词
黑曲霉
大豆肽
响应面
脱苦
Aspergillus Niger
soybean peptide
response surface methodology
debittering
