响应面法优化液态发酵产多肽条件及其抗氧化性能初探  

Optimization of polypeptide conditions using response surface method and preliminary study on the antioxidant properties of liquid fermentation

作　　者：田苗苗[1] 毛思宇 王伟[1] Tian Miaomiao;Mao Siyu;Wang Wei

机构地区：[1]河北农业大学生命科学学院,河北保定071000

出　　处：《饲料工业》2018年第14期47-53,共7页Feed Industry

基　　金：河北省科技计划项目[11225525];保定市科技计划项目[15ZN016];河北农业大学大学生创新创业计划项目[20161804]

摘　　要：为了提高B-5菌株发酵产黑豆肽的能力,采用单因素法和响应面法对B-5菌株的发酵培养条件进行了优化,并采用DPPH法对优化后发酵产物的抗氧化性能进行了测定。从单因素试验的相关结果得出蔗糖含量、黑豆蛋白含量和接种量为影响B-5菌株发酵产多肽的主要影响因素。根据Box-Benhnken设计原理,建立以肽转化率为响应值的回归方程模型,利用Design-Expert得到最优发酵条件。结果表明,当蔗糖含量为2.1%,黑豆蛋白含量为11.4%,接种量为7.2%时,该菌株发酵的肽转化率为(67.921±0.81)%,与优化前相比提高了72.61%,且优化后发酵产物DPPH的清除率为79.12%,与优化前相比,提高了51.25%。本试验优化了发酵条件,提高了发酵产物的抗氧化性能,为高效利用黑豆蛋白提供了参考。In order to improve the ability of B-5 strain producing polypeptide, the fermentation condi- tions of B-5 strain were optimized by single factor method and response surface method. The antioxidant activity of the optimized fermentation product was determined by DPPH. From the results of single factor experiments, it was found that the main factors affecting the degradation of B-5 protein were sucrose content, black soybean protein content and inoculum size. According to the design principle of Box-Benhnken, a regression equation model with the response value of peptide conversion was estab- lished, and the optimal fermentation conditions were obtained by using Design-Expert. The results showed that when the content of sucrose 2.1%, 11.4% black soybean protein content, inoculation amount 7.2%, the fermentation peptide conversion rate was （67.921±0.81）%, 72.61% increased compar- ing before optimization, and the optimization of fermentation product clearance rate was 79.12%, com- pared with before optimization, increased by 51.25%. This experiment has optimized the fermentation conditions, improved the antioxidant properties of the fermentation products, and provided a reference for the efficient utilization of black soybean protein.

关 键 词：响应面法 液体发酵 多肽 抗氧化性 DPPH 

分 类 号：S816.32[农业科学—饲料科学]