【摘要】 在菜籽饼固态发酵生产菜籽肽小试研究的基础上,根据混菌固态发酵菜籽饼的中试发酵工艺,研究了发酵前后菜籽饼中抗营养因子硫甙、异硫氰酸酯(ITC)、恶唑烷硫酮(OZT)等含量的变化规律以及营养成分粗蛋白、水溶性蛋白、多肽等含量的变化规律。并且通过高效凝胶过滤色谱法与基质辅助激光解析电离飞行时间串联质谱(MALDI-TOF/TOF-MS/MS)对发酵菜籽多肽的相对分子质量和氨基酸序列的分析,这使得对发酵菜籽饼产品的营养价值有了更深刻的认识。更多还原

【Abstract】 Based on the small-scale study on the production of rapeseed peptides by solidstate fermentation of rapeseed cake,according to the fermentation technology of fermented rapeseed cake,the changes of anti-nutritional factors such as glucosinolate,isothiocyanate(ITC)and oxazolidine thione(OZT)in rapeseed cake before and after fermentation were studied.In addition,the changes of crude protein,water-soluble protein,peptides and other changes were studied.The relative molecular mass and amino acid sequence of the rapeseed peptides were analyzed by high performance gel filtration chromatography and MALDI-TOF/TOF-MS/MS,which makes it a deeper understanding of the moment on the nutritive value of fermented rapeseed cake products.更多还原