[1]孟广超,张艳芳,王选年.氨肽酶液态发酵条件的优化[J].中国调味品,2021,46(1):71-76.
Optimization of liquid fermentation conditions of aminopeptidase[J].CHINA CONDIMENT,2021,46(1):71-76.
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氨肽酶液态发酵条件的优化()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年1期
- 页码:
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71-76
- 栏目:
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- 出版日期:
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2021-01-15
文章信息/Info
- Title:
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Optimization of liquid fermentation conditions of aminopeptidase
- 作者:
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孟广超; 张艳芳; 王选年
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- 文献标志码:
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A
- 摘要:
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为提高米曲霉产氨肽酶的活性，对影响氨肽酶液态发酵的因素进行单因素实验，利用Plackett-Burman实验设计在单因素的基础上选取对氨肽酶活性影响最大的三个因素进行Box-Behnken实验，建立数学模型进行响应面分析得到最大值的预测以及对预测值进行验证。最终结果确定为温度36℃，PH值为6.6，牛肉膏的添加量为1.822g/L时，氨肽酶活性最大预测值为485.8U/mL，验证酶活为性为479.22U/ml，较未优化前提高了298%，为氨肽酶的工业化提供理论支持。
- Abstract:
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In order to improve the activity of aminopeptidase produced by Aspergillus oryzae, a single factor experiment was carried out on many factors affecting the liquid fermentation of aminopeptidase, and the best single factor result was selected. Based on the single factor, three factors that had the greatest influence on the activity of aminopeptidase were selected for Box-Behnken experiment by using Plackett Burman experimental design, and a mathematical model was established to get the maximum value by response surface analysis. Prediction and validation of. The final results showed that when the temperature was 36 ℃, the pH value was 6.6, and the amount of beef paste was 1.822g/l, the maximum predicted value of aminopeptidase activity was 485.8u/ml, 300% higher than that before optimization, which provided theoretical support for the industrialization of aminopeptidase
更新日期/Last Update:
2021-01-22