响应面分析法优化豆粕固态发酵工艺生产大豆抗氧化肽的研究  

Study on Optimization of Soybean Meal Solid-state Fermentation Process for Producing Soybean Antioxidative Peptide by Response Surface Methodology

作　　者：陈洁梅[1] 徐聪聪[1] 常磊[1] 刘永萍[1] 缪冰旋[1] 

机构地区：[1]暨南大学生命科学技术学院生物工程学系,广州510632

出　　处：《中国生物工程杂志》2012年第12期59-65,共7页China Biotechnology

摘　　要：分别以总抗氧化活性(T-AOC)和多肽含量为评价指标,通过单因素实验分析和Box-Behnken响应面分析法对豆粕固态发酵工艺条件进行优化,得到最佳发酵工艺条件为:接种量9.6%,料水比1∶0.9,发酵温度35℃。豆粕在此条件下发酵48h,其总抗氧化活性与多肽含量分别由发酵前的207.2U/g和21.0mg/g提高到1091.1U/g和347.7mg/g,分别提高了4.3倍和15.6倍,与预测值相比,结果吻合性良好。总抗氧化活性与多肽含量的相关性良好(R2=0.8604),表明得到的多肽为抗氧化肽。With the single factor experiment analysis and Box-Behnken response surface analysis,conditions of soybean meal solid-state fermentation were carried out using the total antioxidant activity （ T-AOC ） and the content of polypeptide as evaluating indicators. The result showed that the best fermentation conditions were as follows：inoculation amount 9.6%, ratio of material to water 1：0.9, fermentation temperature 35℃. Soybean meal was fermented for 48h under the optimum conditions, T-AOC was from 207.2U/g to 1091.1U/g and the content of polypeptide was from 21.0mg/g and 347.7mg/g , respectively increased by 4.3 times and 15.6 times. The experimental vaule was basically agreed with the predictive value. T-AOC and the content of polypeptide were highly correlated （ R2 = 0. 8604 ）, it indicated the polypeptide was antioxidative peptide.

关 键 词：抗氧化肽响应面分析法 总抗氧化活性 固态发酵 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]