食品科学 ›› 2008, Vol. 29 ›› Issue (4): 163-166.
• 工艺技术 • 上一篇 下一篇
蒋大海, 田娟娟, 白志明
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JIANG Da-Hai, TIAN Juan-Juan, BAI Zhi-Ming
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摘要: 研究了一种能分泌β-葡萄糖苷酶的黑曲霉作为菌种对大豆异黄酮粉进行发酵生产大豆异黄酮苷元的方法,通过单因素及正交试验确立了产β-葡萄糖苷酶的最优培养基配比和水解大豆异黄酮粉的最佳工艺条件,为实现大豆异黄酮苷元的产业化生产提供了参考。
关键词: 黑曲霉, 固态发酵法, &beta, -葡萄糖苷酶, 制备, 大豆异黄酮苷元
Abstract: The study worked a new method that experiment adopted Aspergillus niger as experimnetal stecies, which secrete β-glucosidase, to produce the soybean isoflavone glycoside by solid fermentation. Study, through a single-element and cross- experiment, selected and decided the optimum medium ratio to produce β-glucosidase and technological conditions for hydro- lyzing soybean isoflavone flour, which provide a reliable references to realize the industrialization of soybean isoflavone glycoside.
Key words: Aspergillus niger; solid fermentation; &beta, -glucosidase; produce; soybean isoflavone glycoside;
蒋大海, 田娟娟, 白志明. 固态发酵法制备大豆异黄酮苷元[J]. 食品科学, 2008, 29(4): 163-166.
JIANG Da-Hai, TIAN Juan-Juan, BAI Zhi-Ming. Study on Solid Fermentation in Producing of Soybean Isoflavone Glycoside[J]. FOOD SCIENCE, 2008, 29(4): 163-166.
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