响应面法优化啤酒酵母粉酶解条件的研究.pdf

第6卷第3期
食品安全质量检测学报
Vol 6 No. 3
2015年3月
Journal of Food Salcly and Quality
Mar..20)15
响应面法优化啤酒酵母粉酶解条件的研究
梁天姣,叶盛权
(广东海洋大学食品科技学院,湛江524088)
摘要:目的确定酵母抽提酶水解啤酒酵母粉的最优工艺条件。方法通过响应面法优化啤酒废酵母的酶解
条件。首先,以温度、pH值、加酶量、底物浓度为因子,水解度为指标进行单因素试验,初步确定各因素的最
适水平。然后,在此基础上.,以水解度为响应值.利用二次回归正交旋转组合设计的试验方法建立数学模型
进行响应面分析。最后,探讨酶解时间对水解度的影响。结果最佳酶解工艺为温度59.9℃,pH值7.5,加酶
量6.0%,底物浓度1:10,酶解时间12h,水解度值为33.23%。结论实际值与预测值的误差在允许的范围内
模型顸测的结果可靠。
关键词:酶解条件;啤酒废酵母粉;响应面法;水解度
Optimization of brewers yeast hydrolysis condition by response surface
methodology
LIANG Tian-jiao, YE Sheng-quan
(College of Food Science and Technology, (sangdong Ocean niver ity, Zhanjiang 524088, ( hina)
ABSTRACT: Objcctive To determine the optimal conditions of enzymatic hydrolysis of brewers yeast
Methods Brewers yeast hydrolysis condition was optimized by responsc surfacc methodology. Ihe optimal
level of each factor was determined initially based on the single factor experiment with the temperature, PH
enzyme dosage and substrate concentration as affecting factors and the degree of hydrolysis as response value
A mathematical modcl was cstablished by the test mcthod of quadratic regression orthogonal rotation design for
response surlace analysis, with the degree of hydrolysis as response value. The efect o[ hydrolysis lime on the
degree of hydrolysis was also invesligated. Results The oplimum enzymatic hydrolysis conditions were listed
as follow: temperature 59.9 C, plt 7.5, enzyme dosage 6.0%, substratc concentration 1: 10, hydrolysis timc 12
h, and hydrolysis valuc 33. 23%o. Conclusion Actual valuc shows a less differcnce with predicted value, which
means the model is reliable to predict results
KEY WORDS: hydrolysis conditions; brewer s yeast; response surface methodology degree of hydrolysis
基金项目:湛江市财政资金科技专项竞争性分配项目重大科技专项(2012A03003、2013A02004)
Iund: Supported by Competing Allocated Science and Technology Objects of I-inancial I'unds of /hanjiang(2012/03003, 2013 02004)
通讯作者:叶盛权,博士,教授,主要从事酵母工程化制备技术研究。T-mai:yecheng(l63.com
Corresponding author: YE Shcng-quan, Professor, College of Food Scicncc and Tcchnology, Guangdong Occan Univcrsity, No67, Haining
Road,XiashanDistrict,Zhanjiang524005,ChinaE-mail:ycshengq(@163.com