食品工业科技2018，Vol.39Issue(3)：122-126,5.DOI:10.13386/j.issn1002-0306.2018.03.025
基于响应面法分析菌比和辅料对发酵麸皮多糖含量的影响
Effects of the starter rate and additive agents on polysaccharides in fermented wheat bran by response surface methodology
摘要
Abstract
The experiment was conducted to investigate the effects of starter rate and additive agents on polysaccharides content in fermented wheat bran by Plackett-Burman and response surface methodology.Results of Plackett-Burman design indicated that the Saccharomyces cerevisiae concentration,soybean meal content and corn meal content significantly affect polysaecharides content(p ＜0.05).Then process of quadric polynomial mathematics model was established through the response surface.The results showed that regression equation fit well with experimental data.The optimum Saccharomyces cerevisiae concentration,soybean meal content and corn meal content were 6.73％,4.66％ and 5.11％.At this circumstance,the content of polysaccharides in fermented wheat bran could reach 55.92 mg/g closing to predicted polysaccharides content 55.15 mg/g.关键词
麸皮/响应面法/Plackett-Burman实验/菌种比例/多糖含量Key words
wheat bran/response surface methodology/Plackett-Burman/starter rate/polysaccharides content分类
轻工纺织引用本文复制引用
安晓萍,王园,齐景伟,史俊祥,王瑞芳,王乃凤..基于响应面法分析菌比和辅料对发酵麸皮多糖含量的影响[J].食品工业科技,2018,39(3):122-126,5.基金项目
内蒙古自治区科技重大项目 （）
内蒙古自治区科技创新引导奖励资金. （）
