响应面法优化小麦淀粉生料酒精发酵工艺条件  

Optimization of ethanol fermentation from uncooked wheat starch by response surface methodology

作　　者：王丽红[1] 姜晓燕[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《中国酿造》2012年第4期68-71,共4页China Brewing

基　　金：陕西科技大学校级自选科研项目资助(ZX09-20)

摘　　要：在单因素试验的基础上,采用响应面法优化小麦淀粉生料酒精发酵工艺。单因素试验确定淀粉浓度为22%,糖化酶加量为330u/g淀粉,发酵温度为35℃,接种量为4.0%。响应面法优化最佳条件为:淀粉浓度21.91%,糖化酶加量322.36U/g淀粉,发酵温度34.52℃,酵母接种量4.45%,理论酒精度为12.73%vol,验证试验后得到酒精度为12.6%vol。糖化酶加量和发酵温度、糖化酶加量与接种量、淀粉浓度与发酵温度的交互作用具有显著性。The fermentation technology of ethanol production with uncooked wheat flour was optimized by response surface methodology based on single factor tests.For conditions were optimized by single factor tests,that is,starch concentration 22%,glucoamylase content 330U/g-starch,fermentation temperature 35℃ and inoculum 4.0%.Then,the optimal concentrations were determined by response surface methodology as follows： starch concentration 21.91%,glucoamylase content 322.3U/g-starch,fermentation temperature 34.52℃ and inoculum 4.45%.Under above conditions,the theoretical yield of ethanol was 12.73%vol,which was 12.6%vol in actual fermentation.The interactions between glucoamylase content and fermentation temperature,glucoamylase content and inoculum,as well as starch concentrations and fermentation temperature were significant.

关 键 词：小麦淀粉 生料发酵 酒精 响应面法 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]