中文摘要：

采用单因素（豆粕、葡萄糖、磷酸氢二钾）实验与Box-Behnken设计相结合的方法对豆粕发酵产大豆肽的发酵培养基进行优化。根据影响因素与响应值之间的回归方程得最佳发酵培养基组分中豆粕浓度48.43 g.L-1、葡萄糖浓度11.89 g.L-1、磷酸氢二钾浓度0.43 g.L-1,预测结果：发酵液中大豆蛋白水解度为30.29%,经过三次平行实验,实验验证平均值为31.46%与预测值较吻合。利用高效液相色谱法对大豆肽的相对分子质量分布进行测定和分析,在最佳培养基条件下进行豆粕发酵,测得发酵液中大豆肽分子量分布集中在5000 Da以下,且所占比例达到90.32%。

英文摘要：

Both single-factor test（soybean meal,glucose,dipotassium hydrogen phosphate） and Box-Behnken design were used to optimize the medium composition for the fermentation of soybean meal to peptide.In accordance with the regression equation between the factors and response value,the best fermentation medium was obtained,in which the concentrations of soybean meal,glucose and dipotassium hydrogen phosphate were 48.43 g.L-1,11.89 g.L-1 and 0.43 g.L-1.Respectively the forecasted hydrolysis degree of soybean meal protein in the fermentation broth was 30.29 %.Further validation experiments showed that the hydrolysis degree of soybean mea protein in the fermentation broth was 31.46 %,which fit well with the theoretical prediction.The distribution of the molecular mass of soybean peptide was determined and analyzed by high performance liquid chromatography.Results showed that there was 90.32 % of soybean peptide with molecular weight less than 5000 Da under the optimized fermentation medium.