响应面法优化鹰嘴豆发酵纳豆工艺-《中国调味品》

文章信息/Info

Title:: Optimization of Fermentation Process of Chickpea by Response Surface Methodology

摘要:: 鹰嘴豆作为纳豆发酵原料，以纳豆激酶（Nattokinase, NK）活性为指标，在单因素实验的基础上，利用Box-Behnken实验设计以及响应面分析优化纳豆发酵工艺。研究结果表明，鹰嘴豆的最佳发酵工艺条件为：基质含水量50%，接种量6%，发酵温度34℃，发酵时间48 h，后熟时间20 h；对优化的工艺条件进行验证，纳豆激酶活性为986.324 IU/g，与预测值接近。

Abstract:: Using nattokinase activity as an index, the natto fermentation process was optimized by Box-Behnken experimental design and response surface analysis with chickpea as raw material. based on the single factor test. The results showed that the optimum fermentation conditions of Chickpea natto were as follows: the cooking time was 20 min, the substrate water content was 50%, the inoculation amount was 6%, the fermentation temperature was 34℃, the fermentation time was 48 h and the ripening time was 20 h. The optimized process conditions were verified and the NK activity was 986.324 IU/g, which was close to the predicted value