响应面优化啤酒糟固态发酵制备蛋白饲料的条件研究  

Optimization of production conditions of protein feed from beer grains under solid state fermentation using RSA

作　　者：安晓萍[1] 齐景伟[1] 乌兰[1] 罗旭光[1] 陈大勇 于长青 

机构地区：[1]内蒙古农业大学动物科学与医学学院,内蒙古呼和浩特010018 [2]内蒙古永业生物技术有限责任公司,内蒙古呼和浩特010070

出　　处：《粮食与饲料工业》2013年第2期40-43,共4页Cereal & Feed Industry

摘　　要：采用响应面分析法对啤酒糟发酵制备蛋白饲料的条件进行了优化。首先利用二水平Plackett-Burman设计对影响蛋白质含量的6种因素进行筛选,得到接种量、料水比和温度3个影响最大的显著性条件,再利用响应面分析法对这3个因素进行优化,确定最佳发酵条件为接种量10%、料水比1∶1.07、发酵温度32.87℃,在此条件下,优化后的粗蛋白质质量分数达到41.31%,试验值与模型预测值仅相差0.818%。Responses surface methodology was used to optimize the production conditions of protein feed from beer grains. Firstly,using two level of Plackett- Burman design, inoculum level, the ratio of material to water and incubation temperature were screened out from 6 factors affecting protein contents, which were the most significant influencing factors; then using response surface analysis, the 3 factors were optimized,and the optimum fermentation conditions were as：inoculation level of 10 %, the ratio of material to water of 1 ： 1.07, and fermentation temperature of 32.87 ℃. Under these conditions, the crude pro- tein content was up to 41.31%. Test value with the predicted value was only a difference of 0. 818G.

关 键 词：啤酒糟 粗蛋白质 PLACKETT-BURMAN设计 响应面分析 固态发酵 

分 类 号：S816.4[农业科学—饲料科学]