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投稿时间：2021-05-24
投稿时间：2021-05-24
中文摘要: 核桃粕中的蛋白质是一种优质植物蛋白，其含量高达51.36%，对其进行加工利用，将有力地促进核桃产业的发展。该文利用米曲霉固态发酵核桃粕，以蛋白酶活力为评价指标，通过试验分别探讨发酵温度、发酵时间、米曲霉添加量对核桃粕中蛋白酶活力的影响。在单因素试验的基础上进行L9（34）正交试验，对产酶条件进行优化。结果显示，发酵温度、米曲霉添加量、发酵时间对核桃粕中蛋白酶活力的大小均有极显著影响。获得最佳产酶条件为发酵温度31℃、米曲霉添加量0.015%、发酵时间50 h，此时蛋白酶活力为1 187.20 U/g。并在此条件下，对米曲霉在核桃粕和豆粕中的蛋白酶活力进行比较，发现米曲霉更适宜在核桃粕中发酵产蛋白酶。
Abstract:The protein in walnut meal is a high-quality plant protein，with the content reaching as high as 51.36%.Processing and utilization of walnut meal will effectively promote the development of walnut industry.In this study，Aspergillus oryzae was used for solid-state fermentation of walnut meal，and protease activity was used as evaluation index.The effects of fermentation temperature，fermentation time and addition amount of A.oryzae on protease activity of walnut meal were studied.On this basis，L9（34）orthogonal test was carried out to optimize the conditions for enzyme production.The results showed that fermentation temperature，addition of A.oryzae and fermentation time had significant effects on the protease activity of walnut meal.The optimal fermentation conditions were obtained as follows：fermentation temperature at 31℃，addition amount of A.oryzae of 0.015%，and fermentation time for 50 h，where the protease activity was 1 187.20 U/g.Under these conditions，the protease activity of A.oryzae in walnut meal and soybean meal was compared，and it was found that A.oryzae was more suitable to produce protease in walnut meal.
文章编号：202213017 中图分类号： 文献标志码：
基金项目:河北省创新能力提升计划项目（20536807D、20527103D）
| 作者 | 单位 |
| 贾晋茹1，徐萌1，韩军1，裴家伟1，田益玲1，2，3，何俊萍1* | 1.河北农业大学食品科技学院，河北 保定 071001；2.河北省（邢台）核桃产业技术研究院，河北 邢台 054000；3.河北省核桃工程技术中心，河北 邢台 054000 |
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