毛霉发酵法制备豆渣可溶性膳食纤维的研究

以豆渣为原料，采用毛霉发酵方法制备可溶性膳食纤维。采用单因素试验、部分析因设计、中心组合设计及响应面分析的方法对影响豆渣可溶性膳食纤维制备工艺的因素：培养基含水量、起始pH值、发酵温度、发酵时间等发酵工艺进行分析，并对其进行优化，确定相对较合适的发酵工艺条件：每支250mL三角瓶装干豆渣10g，加水调节其含水量为56.7%，添加蛋白胨2.33%、KH2PO4 0.57%、CaCl2 0.2%、吐温-80 0.2%，调节培养基起始pH6.0，接种后置于25℃发酵80h。在优化的工艺条件下，豆渣可溶性膳食纤维的得率可达42.2%。结果表明，毛霉发酵可以显著提高豆渣中可溶性膳食纤维的含量，应用该方法制备豆渣可溶性膳食纤维具有可行性。

Preparation of Soluble Dietary Fiber from Soybean Dregs by Mucor Fermentation

Soybean dregs were used as the basal fermentation medium for Mucor to produce soluble dietary fiber (SDF). The effects of major parameters including water content in medium, initial pH, fermentation temperature and fermentation time were analyzed and the fermentation process was optimized by one-factor-at-a-time design (OFAT), fractional factorial design (FFD), central composite design (CCD) and response surface methodology. The optimal fermentation process conditions were 10 g of soybean dregs contained in a 250 mL shake flask with the addition of 2.33% peptone (g/g soybean dregs), 0.57% KH2PO4, 0.2% CaCl2 and 0.2% Tween-80 as the nutrient supplements, initial water content of 56.7%, fermentation temperature of 25 ℃ and fermentation time of 80 h. Under these conditions, the yield of SDF could reach up to 42.2%. Therefore, Mucor fermentation is applicable for the preparation of SDF from soybean dregs.