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·56· 精细化工 FINE CHEMICALS 第 36 卷

pH 或温度的升高都会直接导致发酵黄原胶黏度的 玉米黄粉酶解液以 30%添加量与大豆蛋白复配时，
降低。黄原胶发酵所需的最适温度与发酵培养基有 与单独大豆蛋白发酵生产的黄原胶黏度和产胶率无
关，同时发酵温度会直接影响到黄原胶的构像。玉 显著性差异（P>0.05）。因此，可以 30%玉米黄粉替
米黄粉含量大于 30%时，培养基中的氨基酸组成更 代大豆蛋白制备黄原胶发酵培养基，有利于提高玉
多，最终发酵液 pH 升高幅度越大，导致发酵黄原 米黄粉利用率和附加值。
胶黏度呈现下降趋势。当玉米黄粉含量为 30%时，
参考文献：
黄原胶黏度和产胶率都与单独以大豆蛋白为氮源无
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