响应面法优化玫瑰醋糟酶解工艺  

Response surface methodology optimizing hydrolyzation process of vinegar lees

作　　者：梁新乐[1] 章佳妮[1] 刘晔 周利南 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035 [2]浙江杭州西湖酿造有限公司,杭州310035

出　　处：《中国调味品》2012年第2期89-94,共6页China Condiment

基　　金：2009年度浙江省新苗人才计划项目(2007R408051)

摘　　要：针对玫瑰醋糟组织致密,高酸性的特点,从水解度的角度出发,通过采用响应面方法对玫瑰醋糟中的大米蛋白提取过程中的温度、酶用量、pH等工艺条件进行了优化。采用Plackett-Burman(PB)设计法,对不同的酶用量、固液比、温度、时间、pH值5个因素对大米蛋白水解度的影响进行评价。结果表明:温度、酶用量、pH值为米糟蛋白提取过程中的主要影响因素,用中心组合设计及响应面分析法确定主要因素的最优条件,为温度56.8℃、酶用量1.1%、pH 7.9,得到大米蛋白提取液的水解度为10.04%。Rice fermented lees is the residual solid filtrate in the rice vinegar industry.Because starch is transferred into ethanol by yeast and then acetic acid by Acetobacter,the protein left is going to be the major component in the lees which is a kind of offal,called rice fermented lees proteins（RFLPs）.This research was to manufacture functional peptone-like hydrolyates from RFLPs by enzymatic hydrolysis.Alkaline protease was screened out for this process.Enzymatic processing conditions,including temperature,pH and substrate concentration,were optimized by Box-Behnken design and response surface methodology.model equation was proposed.Under the optimal reactions,a higher degree of hydrolysis was obtained up to 10.04% within 3 hours.

关 键 词：米糟 碱性蛋白酶 PLACKETT-BURMAN设计 响应面法 

分 类 号：TS264.22[轻工技术与工程—发酵工程]