食品工业科技2012，Vol.33Issue(4)：243-247,5.
响应面法优化α-葡萄糖苷酶发酵条件研究
Optimization of fermentation conditions for α-glucosidase using response surface methodology
摘要
Abstract
Plackett-Burman design and response surface methodology were used to optimize the fermentationn conditions of α-glucosidase production by Aspergillus foetidus NO.4.The PB results showed that the amount of malt extract,KH2PO4,urea,pH and inoculum size were most effective.The steepest accent experiment was used to approach the optimal conditions subsequently.The response surface analysis was applied to optimize the five major factors for α-glucosidase fermentation.The regression equation between the factors and the response was established,and the optimal conditions were as follows：malt extract 38.13g/L,KH2PO4 7.88g/L,urea 0.91g/L,pH 5.76 and inoculum size was 9.63%.Under this situation,the α-glucosidase activity reached 1218.6U/mL,increasing about 35% than the control.关键词
臭曲霉/α-葡萄糖苷酶/响应面法Key words
Aspergillus foetidus/α-glucosidase/response surface methodology（RSM）分类
轻工纺织引用本文复制引用
陈艳娟,杨雪霞,高红亮,常忠义..响应面法优化α-葡萄糖苷酶发酵条件研究[J].食品工业科技,2012,33(4):243-247,5.基金项目
国家自然科学基金资助项目 （）
