摘要
采用响应面分析法(中心组合一致精度设计,SAS9.1.3)对影响豆粕固态发酵中蛋白质水解的四个主要因素(料水比,加酶量,发酵时间,接种量)进行了研究,考察了各因素及其交互作用对大豆蛋白水解度的影响。建立了影响因素与响应值(水解度)之间的回归方程,根据回归方程寻优得出,当料水比1:1.00,加酶量2.55%,发酵时间65h,接种量1.00%时,水解度可达13.3%,且比优化前提高了56%。
Response surface analysis （ uniform precision of central composite design, SAS 9.1.3 software） was applied to optimize the four major factors （ ratio of soybean meal to water, enzyme quantity, fermentation time and inoculation quantity） for soybean meal solid fermentation. According to the change of the hydrolyzation degree of soybean protein, the equation of polynomial regression was established between those factors and the response. The result showed that the optimum condition included as follows： ratio of soybean meal to water 1： 1.00,enzyme quantity 2.55%, fermentation time 65h and inoculation quantity 1.00%. Under the optimum level, the degree of hydrolyzation reached 13.3%, which increased 56% over pre-optimization.
出处
《中国生物工程杂志》
CAS
CSCD
北大核心
2007年第6期87-91,共5页
China Biotechnology
基金
武汉市科技攻关资助项目(2006200913505)
关键词
响应面分析
豆粕
固态发酵工艺
水解度
Response surface analysis Soybean meal Solid fermentation process Degree of hydrolyzation
