CAJ | 학술논문

为了探索玉米肽的制备技术，以玉米蛋白粉为基质，应用纳豆菌发酵法制备玉米肽工艺进行了试验研究。分别对接种量体积分数、玉米蛋白粉质量分数、发酵温度、发酵时间进行了单因素试验研究，采用四因素三水平正交试验设计对玉米肽发酵工艺条件进行了优化，得到最优条件为：发酵温度40℃、发酵时间72 h、接种量体积分数4%、玉米蛋白粉质量分数5%。在此最优条件下发酵，玉米蛋白粉的水解度为11.17%，与理论预测值基本相符。
위료탐색옥미태적제비기술，이옥미단백분위기질，응용납두균발효법제비옥미태공예진행료시험연구。분별대접충량체적분수、옥미단백분질량분수、발효온도、발효시간진행료단인소시험연구，채용사인소삼수평정교시험설계대옥미태발효공예조건진행료우화，득도최우조건위：발효온도40℃、발효시간72 h、접충량체적분수4%、옥미단백분질량분수5%。재차최우조건하발효，옥미단백분적수해도위11.17%，여이론예측치기본상부。
In order to explore preparation technique of corn peptides, fermentation process of corn peptides from corn protein powder via bacillus natto was studied. Based on single factor experiments of volume fraction of inoculums size, mass fraction of corn protein powder, fermentation temperature and fermentation time, fermentation conditions of corn peptides were optimized by orthogonal experiments design of four-factor and three-level. Optimal fermentation conditions were fermentation temperature of 40℃, fermentation time of 72 h, volume fraction of inoculums size of 4%and mass fraction of corn protein powder of 5%. Under this fermentation conditions, degree of hydrolysis of corn protein powder was at 11.17%, which was consistent with theoretical prediction value.