响应面法优化啤酒酵母粉酶解条件的研究

Optimization of brewer’s yeast hydrolysis condition by response surface me-thodology

中文关键词:  酶解条件  啤酒废酵母粉  响应面法  水解度

英文关键词:hydrolysis conditions  brewer’s yeast  response surface methodology  degree of hydrolysis

中文摘要:

      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12 h, 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, 模型预测的结果可靠。

英文摘要:

      Objective To determine the optimal conditions of enzymatic hydrolysis of brewer’s yeast. Methods Brewer’s yeast hydrolysis condition was optimized by response surface methodology. The 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 model was established by the test method of quadratic regression orthogonal rotation design for response surface analysis, with the degree of hydrolysis as response value. The effect of hydrolysis time on the degree of hydrolysis was also investigated. Results The optimum enzymatic hydrolysis conditions were listed as follow: temperature 59.9 ℃, pH 7.5, enzyme dosage 6.0% , substrate concentration 1:10, hydrolysis time 12 h, and hydrolysis value 33.23%. Conclusion Actual value shows a less difference with predicted value, which means the model is reliable to predict results.