Optimization of Enzymatic Hydrolysis Process for γ-Aminobutyric Acid-Enriched Yeast Extract
In order to study and optimize the best process conditions for the production of γ-aminobutyric acid(GABA)in yeast extract,the article employed a one-factor experimental design and the Plackett-Burman test to determine the significant factors.while using the steepest ascent experiment for the optimization to make the results the closest to the maximum,and applying the Box-Behnken test for the content of GABA in yeast extracts for the maximum generation was optimized.The results showed that the optimal parameters for the enzymatic hydrolysis of GABA in yeast extracts were as follows:2％citric acid addition,20 h of enzymatic hydrolysis time,enzymatic hydrolysis temperature of 57.5 ℃,pH 5.70,and 1.70％ethyl acetate addition.Under these enzymatic hydrolysis conditions,the average content of GABA in the yeast extract was 6.96％,which was closer to the theoretical value,indicating that the process conditions for the generation of GABA in the yeast extract could be better analyzed using the one-factor experimental design,Plackett-Burman test and Box-Behnken test.
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