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大豆肽液体发酵工艺的响应面优化
引用本文:李红胜,谢为天,高存川,徐春厚.大豆肽液体发酵工艺的响应面优化[J].安徽农业科学,2012,40(21):11064-11066.
作者姓名:李红胜  谢为天  高存川  徐春厚
作者单位:广东海洋大学农学院,广东湛江,524088
摘    要:目的]利用Minitab软件优化大豆肽发酵条件,为液体发酵法生产大豆肽提供参考。方法]采用Plackett-Burman试验设计法,对影响芽孢杆菌y-6发酵豆粕产大豆肽的主要影响因子进行了筛选;采用Box-Behnken试验设计法对发酵条件进行优化,得到大豆肽转化率的数学模型,通过对该模型求解,得最佳发酵条件。结果]Plackett-Burman试验表明,影响大豆肽转化率的主要因子为接种量、发酵温度、摇床转速;Box-Behnken试验得最佳发酵条件:接种量为6.3%,发酵温度为39.89℃,摇床转速为187 r/min。优化发酵参数后,大豆肽的转化率由最初的63.70%提高到了78.15%。结论]响应面分析法有效地提高了大豆肽的制取率。

关 键 词:大豆肽  响应面  发酵

Optimization for Fermentation Process of Soybean Peptide by Response Surface Methodology
Institution:LI Hong-sheng et al(Agriculture College,Guangdong Ocean University,Zhanjiang,Guangdong 524088)
Abstract:Objective] To optimize the conditions of soybean peptide fermentation by Minitab software,so as to provide references for the production of soybean peptide through the method of liquid fermentation.Method] The key factors,which may influence the soybean peptide production were screened with Plackett-Burman design.A mathematical model was constructed for the conversion of soybean peptide,the model was then solved to conclude the best fermentation conditions.Result] The Plackett-Burman experiment concluded that the conversion of soybean peptide was mainly influenced by the inoculants size,fermentation temperature and shaker speed.And the optimum fermentation conditions concluded from the Box-Behnken experiment were 6.3% inoculants size,39.89 ℃ of fermentation temperature,and 187 r/min shaker speed,under which the conversion rate improved from the original 63.70% to 78.15%.Conclusion] The response surface design effectively improved the fermentation of soybean peptide.
Keywords:Soybean peptide  Response surface  Fermentation
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