固相化克菲尔菌粒共生发酵魔芋飞粉制备高支链氨基酸寡肽的研究

食品科学 ›› 2006, Vol. 27 ›› Issue (12): 501-504.

固相化克菲尔菌粒共生发酵魔芋飞粉制备高支链氨基酸寡肽的研究

黄皓, 赵珊珊, 干信

华中农业大学食品科学技术学院；湖北工业大学生物工程学院；

出版日期:2006-12-15 发布日期:2011-11-23

Study on Preparation for Oligo-peptides of Branch-chain Amino Acids from Konjac Fly Powder by Solidified Kefir Mixed Culture

HUANG Hao, ZHAO Shan-Shan, GAN Xin

1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430068, China; 2.College of Bioengineering, Hubei University of Technology, Wuhan 430064, China

Online:2006-12-15 Published:2011-11-23

摘要/Abstract

摘要： 本实验采用经固相化的克菲尔菌粒发酵魔芋飞粉,以淀粉和粗蛋白转化率为优化指标,通过正交试验,得到固相化发酵剂发酵魔芋飞粉的最佳条件:35℃下,接种凝胶珠40粒到发酵基质中,上摇床振荡培养(130r/min)36h。从飞粉发酵乳中分离得到分子量在10000D以下的可溶性肽,再用两步酶解法酶解可溶性肽得到高支链氨基酸寡肽。寡肽用凝胶层析分离,分离后产物由氨基酸自动分析仪分析其成分:寡肽中支链氨基酸的含量为27.52%,达到了支链氨基酸平衡溶液的最适含量(25%～65%)。此工艺为支链氨基酸寡肽的批量生产奠定了坚实基础。

关键词: 克菲尔, 魔芋飞粉, 高支链氨基酸

Abstract: We get the optimum technology of fermentation on the target of transform rate of starch and protein in konjac powder around fermentation is that at 35℃, we culture it on table (130r/min) for 36h.Molecular of peptide is about 10000D that is determined by SDS-PAGE gel-electrophoresis. We get oligo-peptides of branch chain amino acids from the peptides by two process enzymatic hydrolysis. The oligo-peptides can be separated by gelatin and analyzed by automatic analytical balance. The conclusion is: The content of branch chain amino acids in oligo-peptides is 27.52%, having reached the most favorable condition (25%～65%).

Key words: , kefir； konjac flying powder； high content branch chain amino acids；

黄皓, 赵珊珊, 干信. 固相化克菲尔菌粒共生发酵魔芋飞粉制备高支链氨基酸寡肽的研究[J]. 食品科学, 2006, 27(12): 501-504.

HUANG Hao, ZHAO Shan-Shan, GAN Xin. Study on Preparation for Oligo-peptides of Branch-chain Amino Acids from Konjac Fly Powder by Solidified Kefir Mixed Culture[J]. FOOD SCIENCE, 2006, 27(12): 501-504.

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