豆渣不同菌种发酵后成分变化的研究

Changes of Nutrition Components of Bean Residue Fermented by Different Fungus

摘要:

用根霉、毛霉、米曲霉菌分别对一定量的豆渣进行发酵，对发酵前后6个时期豆渣的营养成分、酶活力进行分析，结果表明，发酵后豆渣的品质明显提高。豆渣中氨基酸态氮的含量均升高；豆渣中的可溶性总糖含量也明显提高，脂肪含量有所降低。豆渣中蛋白酶活力及淀粉酶活力在发酵前期为最大值，随着时间的延长逐步降低，且毛霉产蛋白酶能力较强，最大值达到96.4 U/g，而根霉产淀粉酶能力较强，最大值达到13.2 U/g。

Abstract:

Bean dregs were fermented by using three kinds of fungus (Rhizopus, Mucor, and Aspergillus oryzae). The nutritional ingredients, protease and amylase activity of the bean dregs during 6 periods of fermentation were determined. The results showed that the quality of fermented bean dregs was improved obviously after the fermentation. The amino nitrogen content and total soluble sugar content of bean dregs increased significantly after fermentation, but the fat content decreased. Protease and amylase activities of bean dregs rose gradually in the initial stage of fermentation.The maximum of protease activity of fermented bean dregs by Mucor and Rhizopus reached 96.4 U/g and 13.2 U/g, respectively.