IMPROVEMENT OF NUTRITIONAL VALUE IN ENZYMATICALY HYDROLYZED CORN MEAL BY CANDIDA TROPICALIS
- VernacularTitle:培养热带假丝酵母提高酶解玉米粉的营养价值
- Author:
Jianxiong YANG
;
Shuxing TAO
;
Tusheng SONG
;
Zihao WANG
- Publication Type:Journal Article
- Keywords:
corn meal Candida tropicalis ?-amylase nutritional value
- From:
Acta Nutrimenta Sinica
1956;0(02):-
- CountryChina
- Language:Chinese
-
Abstract:
10g corn meal was mixed with 200ml Na2HPO4/KH2PO4 buffer (1/15M, pH6.81, containtng ammonium oxalate 0.6%, MgSO4 0.01%, FeSO4 0.002%) in a 500ml flask, then was inoculated with Candids tropicalis, and 1.5g ?-amylase was added at the same time. The substrate was cultivated in a shaker at 30℃, 200r/min for 3 days. The protein content increased from 8.4% to 23.4% (P
