Study of Soybean Peptides Production Using Aspergillus oryzae Fermentation Processes

• Main Authors: SYU,SHENG-WEI, 許聖瑋
• Other Authors: LIU,YUAN-DE
• Format: Others
• Language: zh-TW
• Published: 2015
• Online Access: http://ndltd.ncl.edu.tw/handle/22836927802028254838

碩士 === 大葉大學 === 生物產業科技學系 === 103 === In this thesis, Aspergillus oryzae was applied to ferment soybean meal to digest soybean proteins and generate peptides. The nutritional ability of soybean meal after fermentation will be increased because of the increase of small molecular weight peptides and the decrease of the anti-nutritional factors. To investigate the fermentation conditions on using Aspergillus oryzae fermenting soybean meal, several parameters were determined in this thesis, including spore concentrations, water volume and the thickness of the soybean meal. The results were analyzed by SDS-page for molecular weight determination. As for results, the best water volume was found to be 1.5X volume; and spore concentration was found to be 6x104. The thickness of the soybean meal was found to be not significantly difference between each experimental groups. The results in this thesis will be helpful for fermenting soybean meal with Aspergillus oryzae, to generate new products for human and animal diets.