CAJ | 학술논문

　　试验首先利用响应曲面法对豆粕固态发酵过程中影响蛋白酶产率的因素进行优化，以确定变温发酵温度转变的最佳条件。以蛋白酶活力为指标，对蛋白酶活力的二次回归模型分析采用SAS 9.1.3统计软件。通过优化，豆粕发酵时蛋白酶产生的最佳条件为发酵温度30℃、基质层厚度1.75 cm、含水量44%及发酵时间44 h，此条件发酵豆粕中蛋白酶活力可达907.94 IU/g。由此确定变温发酵在44 h后提高发酵温度至40℃，再继续发酵28 h，对比变温发酵与恒温发酵样品中蛋白含量与酸溶蛋白含量，结果表明变温发酵可以减少微生物对营养物质的消耗，但可以产生更多的低分子肽类物质，发酵72 h后其酸溶蛋白含量可达19.75%，其含量比恒温发酵提高6.45%。
　　시험수선이용향응곡면법대두박고태발효과정중영향단백매산솔적인소진행우화，이학정변온발효온도전변적최가조건。이단백매활력위지표，대단백매활력적이차회귀모형분석채용SAS 9.1.3통계연건。통과우화，두박발효시단백매산생적최가조건위발효온도30℃、기질층후도1.75 cm、함수량44%급발효시간44 h，차조건발효두박중단백매활력가체907.94 IU/g。유차학정변온발효재44 h후제고발효온도지40℃，재계속발효28 h，대비변온발효여항온발효양품중단백함량여산용단백함량，결과표명변온발효가이감소미생물대영양물질적소모，단가이산생경다적저분자태류물질，발효72 h후기산용단백함량가체19.75%，기함량비항온발효제고6.45%。
The factors influence of soybean meals solid state fermentation on protease content were studied in this paper, in order to determine the optimum condition of the variable tempera-ture control, response surface methodology was used to investigate the optimization of the prote-ase content, firstly. A mathematical predictive model for protease activity of fermented soybean meal was analyzed using SAS 9.1.3 software. The result showed that the best fermentation condi-tions of protease activity were as follow: fermentation temperature was 30 ℃; substrate height was 1.75 cm, initial moisture content was 44% and fermentation time was 44 h, its protease ac-tivity was 907.94 IU/g, the time temperature transformation of the variable temperature control was 44 h, then the soybean meal was fermented 28 h at 40 ℃ after fermented 44 h at 30 ℃ un-der variable temperature control, The result indicated that less nutritional ingredient comsumed, and the acid-soluble protein content was 19.75% after fermented 72 h under the variable tem-perature control, 6.45%higher than the thermostatic control.