摘要
采用响应面法对制豆腐皮后的剩余豆浆配制的米曲霉发酵培养基成分进行优化。在单因素试验的基础上,首先用Plackett-Burman(PB)设计对培养基中相关影响因素的效应进行评价,筛选出3个有显著影响效应的因素,分别为KH2PO4、蔗糖、麸皮。然后进行最陡爬坡实验逼近最佳响应面区域,最后通过Box-Behnken设计及响应面分析确定了主要影响因素的最佳浓度,KH2PO41.18%,蔗糖0.24%,麸皮1.81%,MgSO40.2%,NaCl0.2%,CaCO30.02%,吐温0.05%,起始pH值7。在优化条件下发酵8d,粗肽得率达到63.31%,含量比发酵前提高了4倍。
This study used response surface methodology to optimize medium composition made by soybean milk remained from Fupi by-product and fermented by Aspergillus oryzae. Based on the study of single factor tests, we identified KH2PO4, sucrose and wheat bran as the important influencing factors through initial screening method of Plackett-Burman. Then the path of steepest ascent was undertaken to approach the optimal region. Box-Behnken design and response surface analysis were adopted to ascertain the optimum conditions as follows： KH2PO4 1. 18%, sucrose 0.24% ,wheat bran 1.81% ,MgSO4 0.2% ,NaCl 0.2% ,CaCO3 0.02% ,tween 0.05% and initial pH 7. Under these conditions, the radio of peptide after fermentation reached 63.31% , which was four times higher than before.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第4期64-69,共6页
Food and Fermentation Industries
关键词
粗肽含量
响应面法
米曲霉
豆浆
soybean peptide, response surface methodlogy （RSM） , Aspergillus oryzae, soy milk
