食品工业科技2024，Vol.45Issue(1)：208-215,8.DOI:10.13386/j.issn1002-0306.2023030338
PB试验结合BBD响应面法优化纳豆γ-聚谷氨酸发酵条件
Optimization of the Fermentation Conditions of Poly-γ-Glutamic Acid from Natto by PB Experiment Combined with BBD Response Surface Method
摘要
Abstract
In order to explore the optimal fermentation conditions for the poly-γ-glutamic acid(γ-PGA)production and sensory quality of fermented natto,the comprehensive score of γ-PGA production and sensory evaluation after natto fermentation was used as an index to optimize the natto fermentation process by single factor test,Plackett-Burman test design,steepest climbing test and Box-Behnken response surface method.The optimum fermentation conditions of natto were determined as follows:Soybean soaking pH7.2,fermentation temperature 37.10℃,fermentation time 24.20 h,inoculation amount 4.00%,bottling amount 19.90%.Under the optimized conditions,the production of γ-PGA was 3.65 mg/g,the sensory score was 31.67,and the comprehensive score was 10.04.There was no significant difference between the experimental results and the model prediction values,which was stable and reliable.关键词
纳豆/γ-聚谷氨酸/感官评价/Plackett-Burman试验设计/Box-Behnken响应面法Key words
natto/γ-PGA/sensory evaluation/Plackett-Burman experiment design/Box-Behnken response surface methodology分类
轻工纺织引用本文复制引用
严德林,黄雷,邱婧,陈世浪,梅芷晴,张凯旋,杨存义,高向阳..PB试验结合BBD响应面法优化纳豆γ-聚谷氨酸发酵条件[J].食品工业科技,2024,45(1):208-215,8.基金项目
广东重要农作物功能基因挖掘与应用(2022SDZG05). （2022SDZG05）
