响应面法优化芝麻粕发酵制备小肽的工艺研究
Optimization of preparation of small peptides from sesame meal by response surface methodology
王飞 1姜舒 2杨蔚薇 2罗杨海 2彭楠 2赵述淼 2胡咏梅2
作者信息
- 1. 华中农业大学生命科学技术学院,武汉 430070;湖北省普林标准技术服务有限公司,武汉 430056
- 2. 华中农业大学生命科学技术学院,武汉 430070
- 折叠
摘要
为充分开发并有效利用芝麻粕,以小肽含量为指标,通过Plackett-Burman试验、最陡爬坡试验和响应面试验对米曲霉发酵芝麻粕制备小肽的工艺进行优化.结果表明,米曲霉发酵芝麻粕制备小肽的最佳工艺条件为芝麻粕与麸皮质量比9∶1、米曲霉接种量0.01％、发酵温度31.3℃、发酵时间64.24 h、料水比1∶1.18,在此条件下发酵样品中的小肽含量可达20.04％.通过米曲霉发酵芝麻粕,可得到富含小肽的产品.
Abstract
In order to fully develop and effectively use sesame meal,the preparation process of small peptide from sesame meal fermented by Aspergillus oryzae was optimized by Plackett-Burman experiment,steepest ascent experiment and response surface methodology,with the content of small peptides as the index.The results showed that the optimal conditions for the preparation of small peptides were obtained as follows:mass ratio of sesame meal to bran 9∶1,inoculation amount of Aspergillus oryzae 0.01％,fermentation temperature 31.3℃,fermentation time 64.24 h,and ratio of material to water 1∶1.18.Under these conditions,the content of small peptides in the fermented samples could be up to 20.04％.Products rich in small peptides can be obtained from sesame meal fermented by Aspergillus oryzae.
关键词
芝麻粕/米曲霉/发酵/小肽/响应面法Key words
sesame meal/Aspergillus oryzae/fermentation/small peptides/response surface methodology引用本文复制引用
基金项目
"科技助力经济"重点专项(2020)()
湖北洪山实验室重大项目(2021hszd022)
湖北省大学生创新创业训练计划(S202110504086)
出版年
2024
NETL
NSTL
维普
万方数据