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
严德林 1黄雷 1邱婧 2陈世浪 1梅芷晴 1张凯旋 1杨存义 3高向阳1
作者信息
- 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
- 折叠
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.
Abstract
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 of γ-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 of γ-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Key words
natto/γ-PGA/sensory evaluation/Plackett-Burman experiment design/Box-Behnken response surface methodology引用本文复制引用
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据