PB试验结合BBD响应面法优化纳豆γ-聚谷氨酸发酵条件  

Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD Response Surface Method

作　　者：严德林 黄雷 邱婧 陈世浪 梅芷晴 张凯旋 杨存义[3] 高向阳[1] YAN Delin;HUANG Lei;QIU Jing;CHEN Shilang;MEI Zhiqing;ZHANG Kaixuan;YANG Cunyi;GAO Xiangyang(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University,Guangzhou 510642,China;Guangzhou Dublin International College of Life Sciences and Technology,South China Agricultural University,Guangzhou 510642,China;Guangdong Provincial Key Laboratory of Molecular Plant Breeding,College of Agriculture,South China Agricultural University,Guangzhou 510642,China)

机构地区：[1]华南农业大学食品学院广东省功能食品活性物重点实验室,广东广州510642 [2]华南农业大学广州都柏林国际生命科学与技术学院,广东广州510642 [3]华南农业大学农学院广东省分子育种重点实验室,广东广州510642

出　　处：《食品工业科技》2024年第1期208-215,共8页Science and Technology of Food Industry

基　　金：广东重要农作物功能基因挖掘与应用(2022SDZG05)。

摘　　要：为探究发酵纳豆γ-聚谷氨酸(poly-γ-glutamic acid,γ-PGA)产量和感官品质的最佳发酵条件,本实验以纳豆发酵后的γ-PGA产量和感官评价的综合评分为指标,利用单因素实验、Plackett-Burman试验设计、最陡爬坡试验和Box-Behnken响应面法优化纳豆发酵工艺。确定纳豆的最佳发酵条件为:大豆浸泡pH7.2,发酵温度37.10℃,发酵时间24.20 h,接种量4.00%,装瓶量19.90%,在此优化条件下,γ-PGA产量达3.65 mg/g,感官评分为31.67,综合评分为10.04,实验结果与模型预测值无显著性差异,稳定可靠。In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid(γ-PGA)production and sensory quality of fermented natto,the comprehensive score ofγ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test,Plackett-Burman test design,steepest climbing test and Box-Behnken response surface method.The optimum fermentation conditions of natto were determined as follows:Soybean soaking pH7.2,fermentation temperature 37.10℃,fermentation time 24.20 h,inoculation amount 4.00%,bottling amount 19.90%.Under the optimized conditions,the production ofγ-PGA was 3.65 mg/g,the sensory score was 31.67,and the comprehensive score was 10.04.There was no significant difference between the experimental results and the model prediction values,which was stable and reliable.

关 键 词：纳豆 Γ-聚谷氨酸 感官评价 PLACKETT-BURMAN 试验设计 Box-Behnken 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]