摘要
该研究以羧肽酶活力为考察指标,采用响应面法对1株高产羧肽酶的黑曲霉(Aspergillus niger)H1-6固态发酵产酶条件进行优化。首先采用单因素试验结合Plackett-Burman(PB)试验筛选出重要影响因子:麸皮添加量、水分含量和接种量,通过最陡爬坡试验获得重要影响因子的峰值范围,最后采用Box-Behnken试验、响应面分析对重要影响因子进行优化。结果表明,黑曲霉H1-6的最优产酶培养条件为:麸皮添加量36%、豆粕添加量50%、NaCl添加量10%、pH值为6.0、含水量56.6%,接种量1.3%。在此优化条件下,固态发酵羧肽酶的酶活力达到938.33 mU/g。将该羧肽酶粗酶液添加到酱油酿造中,能有效提高酱油中氨基态氮的含量(达到1.38 g/100 mL),进而提高其鲜味。
Using carboxypeptidase activity as indicator,the solid-state fermentation conditions of high-yield carboxypeptidases Aspergillus niger H1-6 were optimized by response surface methodology.Firstly,the significant influencing factors were screened out by single factor test combined with Plackett-Burman(PB)test,which were wheat bran addition,moisture and inoculum,and the peak range of the main influencing factors were obtained by the steep climb path test.Finally,the significant influencing factors were optimized by Box-Behnken test and response surface methodology.The results showed that the optimum culture conditions for carboxypeptidase production by A.niger H1-6 were obtained as follows:wheat bran 36%,soybean meal 50%,NaCl 10%,pH value 6.0,moisture 56.6%,and inoculum 1.3%.Under these optimal conditions,the activity of carboxypeptidase produced by solid-state fermentation reached 938.33 mU/g.Adding the crude carboxypeptidase solution to soy sauce brewing could effectively increase the content of amino nitrogen(1.38 g/100 ml)in soy sauce,thus improving its umami.
作者
叶茂
邓毛程
林凯旋
何雪莹
尹爱国
YE Mao;DENG Maocheng;LIN Kaixuan;HE Xueying;YIN Aiguo(College of Food and Biological Engineering,Guangdong Industry Technical College,Guangzhou 510300,China;Centre of Guangdong for Engineering and Technological Development of Specialty Condiments,Guangzhou 510300,China;College of Biology and Food Engineering,Guangdong University of Petrochemical Technology,Maoming 525000,China)
出处
《中国酿造》
CAS
北大核心
2021年第7期83-88,共6页
China Brewing
基金
广东省教育厅特色创新项目(自然科学)(2020KTSCX223)
广东轻工职业技术学院2018年领军拔尖计划项目(2B141503)
国家自然科学基金青年基金项目(31500102)。
关键词
黑曲霉
羧肽酶
固态发酵
产酶条件
优化
酱油
Aspergillus niger
carboxypeptidase
solid-state fermentation
enzyme production condition
optimization
soy sauce
