摘要：荞麦在食品和营养品生产领域遍布广泛，具有客观的应用前景。荞麦含7.94～17.15%的蛋白质，经水解可得到荞麦多肽。本文以荞麦为原料，通过枯草芽孢杆菌和黑曲霉液体发酵作用来生产荞麦多肽。并以荞麦产多肽的浓度以及水解度（DH）为评价指标，通过五种单因素实验：碳源、底物浓度、接种量、温度、转速，初步研究荞麦多肽的发酵工艺。结果表明，枯草芽孢在35℃、220r/min，底物浓度为4.5%，接种量为11ML,发酵24~36h的条件下，可较大程度地水解荞麦制得荞麦多肽，水解率为38%，并且添加葡萄糖时比添加其余碳源时更能促进荞麦多肽的生成；而黑曲霉的最佳制备工艺条件为在30℃、200r/min,底物浓度为4%的条件下能较大程度地水解荞麦，降解率为35%，并且黑曲霉在添加麸皮时比添加其余碳源时更易提高水解度。22924
毕业论文关键词： 荞麦多肽；枯草芽孢；黑曲霉；液体发酵
Development of buckwheat polypeptide
Abstract：Buckwheat in food production areas and across a wide range of nutrition, with the objective of applications. Buckwheat contains 7.94 ~ 17.15% protein, obtained by hydrolysis of buckwheat polypeptides. In this paper, buckwheat as raw material by Bacillus subtilis and Aspergillus niger fermentation liquid to produce buckwheat polypeptides. The degree of hydrolysis and concentration, and the polypeptide produced buckwheat (DH) as an evaluation index by four single factor test: inoculum, substrate concentration, temperature, carbon source, buckwheat polypeptide initially been well developed fermentation conditions. The results showed that Bacillus at 35 ℃, substrate concentration of 4.5g, inoculum size 11ml, 24 ~ 36h of fermentation conditions can be a greater degree of hydrolysis of buckwheat soba prepared peptides, and glucose is more than adding sugar and starch more improved hydrolysis and Aspergillus optimum preparation conditions at 30 ℃, the concentration of substrate can be added 4.0g greater degree of hydrolysis of buckwheat, and Aspergillus niger in the ratio of sucrose or starch, glucose; promote the formation of a polypeptide buckwheat degrees.
KeyWords： Buckwheat peptides；Bacillus subtilis；Aspergillus niger；liquid fermentation
目录
1 绪论 1
1.1 本课题的国内外研究进展 1
1.2国内研究现状 1
1.2.1 酶解法研制荞麦多肽的研究 1
1.2.2 微生物发酵法研制荞麦多肽的研究 2
1.3 国外研究现状 3
1.4本课题的研究内容、目的及意义 3
2 材料与方法 5
2.1 实验材料 5
2.1.1 实验原料 5
2.1.2 微生物菌种 5
2.1.3 培养基 5
2.1.4 主要试剂试剂 ： 5
2.1.5 主要仪器 5
2.2 分析方法 5
2.3 实验方法 6
2.3.1枯草芽孢杆菌液体发酵荞麦研制多肽的工艺条件的研究 7
2.3.2 黑曲霉液体发酵荞麦研制多肽的工艺条件的研究 7
3 结果与讨论 9
3.1 枯草芽孢杆菌液体发酵荞麦多肽工艺研究 9
3.1.1 制作生长曲线确定接种时间 9
3.1.2 碳源的影响 9
3.1.3 荞麦浓度的影响 9
3.1.4 接种量的影响 10
3.1.5 发酵时间的影响 11
3.2 黑曲霉发酵试验结果 11
3.2.1 根据实验配制不同碳源发酵培养后，测定多肽含量如下 12
3.2.3荞麦浓度对发酵结果的影响 13 荞麦多肽的研制+文献综述:http://www.youerw.com/shengwu/lunwen_15778.html