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第 36 卷第 1 期 精 细 化 工 Vol.36, No.1
201 9 年 1 月 FINE CHEMICALS Jan. 2019

生物工程
玉米黄粉酶解液在发酵生产黄原胶中的应用

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商 峰 ，肖 潇 ，吴一平 ，尹 胜 ，王成涛 ，卢 松 ，任桂美
（1. 北京食品营养与人类健康高精尖创新中心，北京市食品添加剂工程技术研究中心 北京工商大学，北
京 100048；2. 阜丰集团内蒙古阜丰生物科技有限公司，内蒙古 呼和浩特 010030）
摘要：以玉米黄粉酶解液为氮源，应用于黄原胶发酵培养基，探讨了蛋白酶种类、玉米黄粉酶解液添加量和酶
添加量等对发酵生产黄原胶黏度和产胶率的影响，并优化了复配氮源的种类及复配比例。结果表明，碱性蛋白
酶水解玉米黄粉的酶解液作为氮源发酵生产黄原胶的黏度和产胶率优于其他蛋白酶解液；当酶解液添加量为 6%
（以发酵培养液体积为基准，下同）、碱性蛋白酶添加量为 6.0 kU/g 时，发酵生产黄原胶的黏度和产胶率可以达
到 3235.7 mPa·s 和 24.4 g/L。相较于与棉籽粉、豆粕粉和花生粉复配，大豆蛋白与玉米黄粉酶解液复配发酵
生产黄原胶的黏度和产胶率更高；玉米黄粉酶解液与大豆蛋白复配质量比为 3∶7 时，发酵黄原胶的黏度和
产胶率可以达到 5833.2 mPa·s 和 32.4 g/L，与单独以大豆蛋白为氮源相比无显著性差异。
关键词：玉米黄粉；酶解液；黄原胶；氮源；产胶率；黏度；生物工程
中图分类号：Q815、Q919 文献标识码：A 文章编号：1003-5214 (2019) 01-0051-06

Application of Corn Gluten Meal hydrolysate in Xanthan Fermentation

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SHANG Feng , XIAO Xiao , WU Yi-ping , YIN Sheng ,
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WANG Cheng-tao , LU Song , REN Gui-mei
（1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology
Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048; 2. Neimenggu Fufeng
Biotechnologies Co., Ltd., Hohehot 010030,Inner Mongolia, China）
Abstract: To apply enzymatic hydrolysate of corn gluten meal (CGM) as a nitrogen source for xanthan
fermentation, the effects of protease type, enzymatic hydrolysate dosage and enzyme dosage on the
viscosity and gum productive rate of xanthan were discussed. Furthermore, the nitrogen source combined
with CGM hydrolysate and the ratio of CGM hydrolysate to soybean protein were optimized by single
factor experiment. The results indicated that alkaline protease pretreatment had a better effect on the
following xanthan fermentation than other proteases. The gum productive rate and viscosity of xanthan
were 24.4 g/Land 3235.7 mPa·s when CGM dosage was 6% (based on the volume of fermentation medium,
the same below) and alkaline protease dosage was 6.0 kU/g. The single factor experiments showed that
soybean protein combined with CGM hydrolysate as a nitrogen source was better than cottonseed meal,
soybean meal and peanut meal combined with CGM hydrolysate, respectively, when the mass ratio of CGM
hydrolysate to soybean protein was 3∶7, the gum productive rate and viscosity of xanthan could reach
32.4 g/L and 5833.2 mPa·s, and there was no significant difference compared with that using soybean
protein as a nitrogen source alone.
Key words: corn gluten meal; enzymatic hydrolysate; xanthan; nitrogen source; gum productive rate;
viscosity; biological engineering
Foundation items: National Key Research and Development Program of China (2016YFD0400502,

收稿日期：2017-10-29; 定用日期：2018-09-10; DOI: 10.13550/j.jxhg.20170881
基金项目：国家重点研发计划项目（2016YFD0400502, 2018YFD0400403）；国家自然科学基金项目（31571801）；北京市科技创
新服务能力建设-科技成果转化-提升计划项目（PXM2018-014213-000033）；北京市科技计划项目(Z171100002217019)
作者简介：商 峰（1989—），男，硕士生，E-mail: yuexifenghe@126.com。联系人：王成涛（1969—），男，教授，博士生导师，
E-mail：wct5566@163.com。