Microorganism immobilized soybean amino acid liquid preparation technology

• Main Authors: LIU DAN, XIANG YANG, XU QINGXIANG, ZOU SIYUAN, LIU CAIYUN, CHEN DUOHUA
• Format: Patent
• Language: Chinese; English
• Published: 22.02.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the technical field of amino acid production, and especially relates to a microorganism immobilized soybean amino acid liquid preparation technology. Growth and immobilization of microorganisms are carried out by using Aspergillus niger CICC No.2039 and Aspergillus oryzae CICC No.2247 as an enzyme production bacterium combination and a bean dreg and wheat bran mixture as a microorganism carrier and a nutrient source, protease generated by the microorganisms degrades the injected soybean protein liquid to convert the soybean protein liquid into an amino acid liquid, and the amino acid content of the amino acid liquid is 15.67 times higher than that of soybean free amino acids, so the utilization rate and the nutrition values of proteins are improved. 本发明属于氨基酸生产技术领域，尤其涉及种微生物固定化的大豆氨基酸液制备工艺。以曲霉属的黑曲霉(Aspergillus niger)CICC No.2039和米曲霉(Aspergillus oryzae)CICC No.2247为产酶菌组合，以豆渣和麸皮混合物作为微生物载体与营养源，进行微生物的生长固定，利用微生物产生的蛋白酶降解注入的大豆蛋白液，使其转化为氨基酸液，氨基酸含量相对于大豆游离氨基酸增加了15.67倍，提高了蛋白质的利用率和营养价值。