摘要
为了优化发酵法制备猪血小肽的条件,应用响应面分析法(responsesurfacemethodology,简称RSM))研究了发酵时间、发酵温度、接种量对小肽产量的影响。实验结果表明,发酵温度与时间及接种量对猪血小肽的生成有显著影响,发酵条件优化结果:接种量为4%、发酵温度为31℃、发酵时间为60h,理论值为37.97%,验证值为37.956%。
In order to optimize swine blood fermentation conditions for small peptide, the effects of time, temperature, inoculum size were studied by response surface methodology. The results showed that time, temperature and inoculum size have strong effects on the production of small peptide. The optimum fermentation conditions were 4% inoculum size, 31℃ fermentation temperature, 60h fermentation time. The theoretical DH is 37.97%, and practical DH is 37.956%.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第8期141-144,共4页
Food Science
基金
国家自然科学基金资助项目(30270976)
关键词
响应面法
小肽制备
发酵猪血
条件优化
yesponse surface methodology （RSM）
small peptide production
swine blood fermentation
optimum conditions
