中文摘要：

为了探索玉米肽的制备技术，以玉米蛋白粉为基质，应用纳豆菌发酵法制备玉米肽工艺进行了试验研究。分别对接种量体积分数、玉米蛋白粉质量分数、发酵温度、发酵时间进行了单因素试验研究，采用四因素三水平正交试验设计对玉米肽发酵工艺条件进行了优化，得到最优条件为：发酵温度40℃、发酵时间72h、接种量体积分数4％、玉米蛋白粉质量分数5％。在此最优条件下发酵，玉米蛋白粉的水解度为11．17％，与理论预测值基本相符。

英文摘要：

In order to explore preparation technique of corn peptides, fermentation process of corn peptides from corn protein powder via bacillus natto was studied. Based on single factor experiments of volume fraction of inoculums size, mass fraction of corn protein powder, fermentation temperature and fermentation time, fermentation conditions of corn peptides were optimized by orthogonal experiments three-level. Optimal fermentation conditions were fermentation temperature of 40 ℃, design of four-factor and fermentation time of 72 h, volume fraction of inoculums size of 4 % and mass fraction of corn protein powder of 5 %. Under this fermentation conditions, degree of hydrolysis of corn protein powder was at 11.17 %, which was consistent with theoretical prediction value.