期刊论文

Effect of Residual Oil Content on Protein Degradation of Sesame Crackers

中文

化学与生物工程

1672-5425

2016

33

9

58-61

10.3969/j.issn.1672-5425.2016.09.014

本校为第一机构

用实验室前期筛选得到的一株能降解芝麻饼粗蛋白的菌株 LQ 对不同残油量的芝麻饼进行发酵实验,分析了芝麻饼残油量对其粗蛋白降解的影响。结果表明：菌株 LQ 对残油量最低的芝麻饼5的降解效果最好,其蛋白酶活约为567.93 U·mL-1,蛋白质降解率约为51.89%,氨基酸转化率为13.27%,有机酸转化率为0.11%。随着芝麻饼中残油量的降低,粗蛋白含量提高,同时蛋白酶的活性也相应提高,粗蛋白的降解效果更好。

A fermentation experiment of sesame crackers with different residual oil contents was carried out with a preliminarily screened crude protein degrading strain LQ.The effect of residual oil content on the degra-dation of crude protein of sesame crackers was analyzed.The results showed that the strain LQ had the best degradation effect on sesame cracker 5 with the lowest residual oil content,in which the protease activity was a-bout 567.93 U·mL-1 ,protein degradation rate was about 5 1.89%,amino acid conversion rate was 13.27%, organic acid conv...