响应面法优化米曲霉生物转化血红蛋白制备小分子肽培养基  

Response surface methodology to optimize culture medium for preparation of low molecular weight peptide by biotransformation of hemoglobin with Aspergillus oryzae

作　　者：张炫[1,2] 唐道邦[2] 程镜蓉 陈之瑶[2] 张友胜[2] 张业辉[2] 刘学铭[2] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广州510610 [2]江西农业大学生物科学与工程学院,南昌330045

出　　处：《食品科技》2016年第4期40-45,共6页Food Science and Technology

基　　金：广东省科技计划项目(2014A020208046);广东省促进科技服务业发展计划项目(2013B040400009)

摘　　要：为了优化米曲霉生物转化血红蛋白(Hb)制备小分子肽的培养基参数,以提高水解度(DH%)为目的,通过单因素试验对Hb发酵培养基中的各组分进行优化,以获得重要的影响因素,应用响应面分析法(简称RSM)研究不同浓度的Hb粉、K_2HPO_4和NaCl对Hb水解度的影响。研究表明,不同浓度Hb粉和NaCl以及Hb粉和K_2HPO_4交互项对水解度有显著影响(P<0.05),培养基优化后各组分的浓度(g/L)为葡萄糖10.0、Hb粉7.68、KH_2PO_4·3H_2O 1.94、NaCl 3.87、MgSO_4·7H_2O 0.20,水解度的理论值为33.5%,验证值为34.6%;在此条件下Hb的水解度从培养基优化前的27.8%提高到34.6%。In order to optimize the preparation process of low molecular weight peptide by fermentation of hemoglobin（Hb） with Aspergillus oryzae,effects of medium components（Hb,K_2HPO_4 and NaCl） on hydrolysis degree（DH） of Hb were investigated with single-factor test and response surface analysis method（referred RSM）.The results showed that different concentrations of Hb,NaCl and K_2HPO_4 had significant effects on DH（P0.05） of Hb.Optimized medium was composed of glucose 10.0 g/L,Hb powder 7.68 g/L,KH_2PO_4·3H_2O 1.94 g/L,NaCl 3.87 g/L,MgSO_4·7H_2O 0.2 g/L.Theoretical value of DH calculated with this medium was 33.5%,while verify value of DH was 34.6%.Under this condition,DH of Hb increased from 27.8% to 34.6% before the optimization of the culture medium.

关 键 词：米曲霉 血红蛋白 响应面分析法 水解度 

分 类 号：TS201.3[轻工技术与工程—食品科学]