马铃薯淀粉同步糖化发酵制备L-乳酸条件的统计学优化  

Optimization of production of L-lactic acid from potato starch by simultaneous saccharification and fermentation

作　　者：赵国振[1] 熊向峰[1] 陈朝银[1] 葛锋[1] 刘迪秋[1] 韩本勇[1] 

机构地区：[1]昆明理工大学生命科学与技术学院,昆明650224

出　　处：《生物加工过程》2010年第4期6-11,共6页Chinese Journal of Bioprocess Engineering

基　　金：昆明理工大学科学研究基金资助项目(KKZ0200726091);云南省教育厅面上项目(KKJA20086134)

摘　　要：以马铃薯淀粉为原料,采用同步糖化发酵方法制备乳酸。通过Plackett-Burman实验设计对影响乳酸产量的7个因子进行筛选,结果表明淀粉质量浓度、糖化酶用量和发酵温度3个因素对乳酸产量影响显著。利用最陡爬坡试验逼近最大响应区,采用中心复合实验设计及响应面分析法进行回归分析,建立影响乳酸产量的二次模型。模型求解得出最优淀粉质量浓度为271.89g/L,糖化酶用量为265.09U/g,发酵温度为39.05℃,最大理论乳酸产量为196.99g/L。3批验证实验结果平均值与预测值接近,表明该模型与实际情况拟合良好,实际最大乳酸产量为193.6g/L,较优化前提高了13.9%,L-乳酸的平均纯度达到95.2%。The production of lactic acid from potato starch by simultaneous saccharification and fermentation was investigated.Plackett-Burman design was used to evaluate the effects of seven factors for lactic acid production.The results showed that starch concentration,glucoamylase dosage,and fermentation temperature were key factors.The path of steepest ascending was used to search the optimal response regions of three factors.Central composite design and response surface methodology was used to investigate the interaction of the variables and to ascertain the optimal values of the factors,finally leading to the maximum lactic acid production.The theoretical optimal conditions were as follows：starch concentration 271.89 g/L,glucoamylase dosage 265.09 U/g,and fermentation temperature 39.05 ℃.The maximum theoretical yield of the lactic acid was 196.99 g/L.Three tentative tests matched the model well.The final lactic acid yield was 193.6 g/L,and was 13.9% higher than the original one.The purity of L-lactic acid was over 95.2%.

关 键 词：发酵 L-乳酸 马铃薯淀粉 同步糖化发酵 

分 类 号：TQ921[轻工技术与工程—发酵工程]