CAJ | 학술논문

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。
목적：연구흑곡매대대두태탈고처리。방법수선발효흑곡매산생단백매，병측정기매활。근거단인소시험결과설계중심조합시험，이고미치위지표，채용향응면분석법학정최우탈고공예삼수。결과흑곡매매액탈고대두태적최괄조건위pH 6.0、시간2.1 h、온도34.0℃；재차조건하，고미치약위1，능강저4~5개고미치。결론경과조건우화후，흑곡매탈고대두태적효과현저。
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.