[1]白长胜.谷氨酸菌体蛋白硫酸水解工艺研究[J].中国调味品,2021,46(1):83-85.
　Study on the Sulfuric Acid Hydrolysis of GluAcid Bacteria Protein[J].CHINA CONDIMENT,2021,46(1):83-85.
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谷氨酸菌体蛋白硫酸水解工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
83-85
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Study on the Sulfuric Acid Hydrolysis of GluAcid Bacteria Protein
作者:
白长胜
文献标志码:
A
摘要:
以谷氨酸菌体蛋白为原料，研究了硫酸水解制备复合氨基酸水解液的生产工艺。采用单因素试验和正交试验对水解条件进行优化，确定最佳水解条件为：酸料比0.4:1，水解温度115℃，水解时间24h，pH0.8，在此条件下水解液中氨基酸态氮39.3g/L，水解率可达76.8%。采用此工艺生产的菌体蛋白水解液应用于温敏型谷氨酸发酵，各项指标没有明显。
Abstract:
lutamic acid bacteria protein by sulfuric acid was studied.The hydrolysis conditions were optimized by single factors and orthogonal experiments: The optimal hydrolysis conditions were as follows：the ratio of acid volume to raw material 0.41, hydrolysis temperature 115℃，hydrolysis time 24 h and initial pH 0.8.Under the optimal condition,the hydrolysate contain 39.3g/L amino acid nitrogen and the protein hydrolysis rate was 76.8%.The hydrolysate produced by the optimal process instead of soybean hydrolysate was used in temperature-sensitive glutamic acid fermentation,and the fermentation results showed that there was no significant differences between the two hydrolysates
更新日期/Last Update: 2021-01-22