期刊论文

Effects of different fermentation conditions of Eurotium cristatum on the protein of tartary buckwheat

中文

中国酿造

0254-5071

2019

38

10

72-76

10.11882/j.issn.0254-5071.2019.10.015

现代农业产业技术体系资助项目(CARS-08-D-3).

本校为第一机构

利用冠突散囊菌（Eurotium cirstatum）固态发酵苦荞,探讨发酵时间、物料厚度、发酵温度、固液比对苦荞蛋白含量、蛋白酶活性及抗氧化能力的影响。结果表明,当发酵时间为4 d、物料厚度为1.0 cm、温度在24℃、固液比为1∶0.6（g∶m L）时,苦荞总蛋白含量达到最高,其中苦荞清蛋白含量在发酵时间4 d、物料厚度1.0 cm、发酵温度32℃、固液比1∶0.4（g∶m L）时比未发酵高;苦荞球蛋白含量在发酵时间6 d、物料厚度2.0 cm、发酵温度28℃、固液比1∶0.6（g∶m L）时比未发酵高;苦荞醇蛋白在发酵时间8 d、物料厚度2.5 cm、发酵温度30℃、固液比1∶0.8（g∶m L）时比未发酵高;苦荞谷蛋白在发酵期间没有明显...

Effects of fermentation time, material thickness, temperature, solid-liquid ratio on the protein content, protease activity, and antioxidant ability of tartary buckwheat were studied with the solid-state fermentation by Eurotium cirstatum. The results showed that when fermentation time, material thickness, temperature, solid-liquid ratio was 4 d, 1.0 cm, 24 ℃ and 1∶0.6 (g∶ml), respectively, the content of total protein in tartary buckwheat was the highest. Among them, the content of albumin was higher than that of unfermented tartary buckwhe...