黄豆饼粉炒制指标对金霉素发酵的影响

Study on Roasting Indexes of Soybean Cake Powder for Chlorotetracycline Fermentation

关键词:  黄豆饼粉  金霉素  炒制工艺  可溶性蛋白  酸溶蛋白  氨基酸态氮  十四烷酸甲酯

Key words:  soybean cake powder  CTC  roasting technology  soluble protein  acid soluble protein  amino acid nitrogen  methyl myristate.

摘要:

通过收集不同炒制工艺的黄豆饼粉，基于发酵结束时的金霉素效价，评估黄豆饼粉的优劣，再对黄豆饼粉指标进行分析和验证，最终确定，可溶性蛋白含量、酸溶蛋白量、氨基酸态氮和十四烷酸甲酯含量可以作为评估金霉素发酵用黄豆饼粉炒制质量的指标，十四烷酸甲酯含量≤0.01g/100g、可溶性蛋白含量在30.0％~40.0％之间，酸溶蛋白含量在2.65％~2.85％之间，氨基酸态氮在0.26％~0.29％之间时，生产效能较好，本研究首次确定了黄豆饼粉中影响金霉素发酵的关键炒制指标，对指导金霉素发酵用黄豆饼粉的炒制有较为重要意义。

Abstract:

By collecting soybean cake powder with different roasting technology, the roasting quality of soybean cake powder was assessed based on chlorotetracycline (CTC) titer at the end of fermentation. Based on analyzing and verifying the index of soybean cake powder, soluble protein content and methyl myristate were used as indexes to evaluate the roasting quality of soybean cake powder for CTC fermentation. When methyl myristate was no more than 0.1g/100g, soluble protein content was kept in 30.0%~45.0%, acid protein content was kept in 2.65%~2.85% and amino acid nitrogen was kept in 0.26%~0.29%, the production efficiency was best. This study firstly identified the soybean cake powder roasting indexes affecting the CTC fermentation, which has important significance for guiding the roasting technology of soybean cake powder using in CTC fermentation.