摘要
以豆粕为原料,利用红曲霉菌株(Monascus purpureus)进行固态发酵,豆粕与水的质量比为1:1时得到的发酵产物的质量较高。并测定了发酵前后的产物色价、蛋白质类型、蛋白质含量、多肽含量及发酵产物中Monacolin K的含量,结果表明红曲霉固体发酵所得豆粕的色价不高;蒸汽加热会使豆粕中的蛋白质变性,溶解度显著降低,红曲霉发酵豆粕的过程使可溶性蛋白质含量增加,且使大分子蛋白质变成小分子肽类,从而提高了蛋白质的功能特性;发酵产物存在莫纳可林K,但含量不高。用红曲霉固体发酵豆粕生产红曲霉色素或莫纳可林K不可取。
M. rubber （Monascus purpureus） mediated solid state fermentation of the soybean meal was studied. The high-value fermented soybean meal was obtained with the ratio of soybean meal to water being of 1：1. The color-value, the comparison of the protein type, the contents of protein, and the detection of polypeptide before the fermentation and after the fermentation was determined and the contents of Monacolin K in the fermented product were determined. The results showed that the color-value of the sofid-state fermented soybean mea was low and the solubility of the protein in the fermented soybean was reduced due to denaturation by steam heating. Through the solid-state fermentation, the contents of the soluble protein increased and the proteins decomposed to peptides and thus improve the function of the protein. Low content of Monacolin K was found in the fermented soybean meal, which indicated that the solid state fermentation of soybean meal by Monascus was unsuitable to the production of Monascus Pigment and Monacolin K.
出处
《现代食品科技》
EI
CAS
2009年第2期149-151,共3页
Modern Food Science and Technology
关键词
豆粕
红曲霉
发酵
大豆多肽
莫纳可林K
soybean meal
monascus
fermentation
soybean polypeptide
Monacolin K
