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
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摘要
本实验旨在以Plackett-Burman设计和响应面法探讨菌种比例和辅料对发酵麸皮中多糖含量的影响,为麸皮深加工利用提供了科学依据。Plackett-Burman实验结果表明,豆粕粉添加量、玉米粉添加量和酿酒酵母接种量三个因素显著(p<0.05)影响发酵产物中多糖含量;进一步利用响应面法建立二次多项数学模型,曲面回归方程拟合性良好。优化得到菌种比例和辅料添加量为:发酵总体系为100%,双菌总接种量10%(酿酒酵母接种量6.73%,枯草芽孢杆菌接种量3.27%),固态培养基由40.23%麸皮、4.66%豆粕粉和5.11%玉米粉组成,料水比1∶1。在此优化条件下,发酵麸皮中多糖含量可达55.92 mg/g,与预测值55.15 mg/g相近。
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 polysaccharides 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.
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 polysaccharides 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.
引文
[1]王金.小麦麸皮的综合利用[D].镇江:江苏大学,2008.
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[6]赵圣振.乳酸菌固体发酵黄芪工艺及其在断奶仔猪上的应用研究[D].郑州:河南农业大学,2015.
[7]凌阿静,杨静,李小平,等.真菌固态发酵制备麦麸可溶性膳食纤维的研究[J].安徽农业科学,2015,17:296-298.
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[9]张艳聪,马维维,张洪梅,等.蝉拟青霉-甘草渣双向发酵过程中成分含量变化的研究[J].中华中医药学刊,2017,35(7):1902-1904.
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[11]高斐斐,陈再忠,高建忠,等.二元复合菌不同菌种配比对固态发酵豆粕营养价值的影响[J].上海海洋大学学报,2015(1):79-84.
[12]杨丽丽,韩玲,张丽.乳酸菌组合发酵菌种配方及其增殖培养基的优化[J].食品与发酵工业,2011,11:113-116.
[13]张锦玲,王勇,郭鹏,等.不同菌种组合对固态发酵料中营养活性物质含量及体外消化率的影响[J].中国畜牧兽医,2015(8):2028-2035.
[14]马亚团,周文明,田鹏,等.小麦麸皮多糖提取工艺研究[J].西北农业学报,2006,15(3):197-200.
[15]冯培勇,赵彦宏,张丽.响应面法优化黑曲霉产纤维素酶发酵条件[J].食品科学,2009,30(23):335-339.
[2]Mendis M,Simsek S.Arabinoxylans and human health[J].Food Hydrocolloid,2014,42:239-243.
[3]Li W,Pickard MD,Beta T.Effect of thermal processing on antioxidant properties of purple wheat bran[J].Food Chem,2007,104:1080-1086.
[4]HromádkováZ,Paulsen BS,Polovka M,et al.Structural features of two heteroxylan polysaccharide fractionsfrom wheat bran with anticomplementary and antioxidant activities[J].Carbohydr Polym,2013,93:22-30.
[5]李建喜.黄芪多糖的发酵提取工艺优化及其对小鼠树突状细胞体外成熟的影响[D].兰州:中国农业科学院,2014.
[6]赵圣振.乳酸菌固体发酵黄芪工艺及其在断奶仔猪上的应用研究[D].郑州:河南农业大学,2015.
[7]凌阿静,杨静,李小平,等.真菌固态发酵制备麦麸可溶性膳食纤维的研究[J].安徽农业科学,2015,17:296-298.
[8]潘妍.生物转化提取燕麦β-葡聚糖及其化妆品功效研究[D].北京:北京工商大学,2010.
[9]张艳聪,马维维,张洪梅,等.蝉拟青霉-甘草渣双向发酵过程中成分含量变化的研究[J].中华中医药学刊,2017,35(7):1902-1904.
[10]朱新术.发酵黄芪的乳酸菌选育与发酵参数优化研究[D].北京:中国农业科学院,2008.
[11]高斐斐,陈再忠,高建忠,等.二元复合菌不同菌种配比对固态发酵豆粕营养价值的影响[J].上海海洋大学学报,2015(1):79-84.
[12]杨丽丽,韩玲,张丽.乳酸菌组合发酵菌种配方及其增殖培养基的优化[J].食品与发酵工业,2011,11:113-116.
[13]张锦玲,王勇,郭鹏,等.不同菌种组合对固态发酵料中营养活性物质含量及体外消化率的影响[J].中国畜牧兽医,2015(8):2028-2035.
[14]马亚团,周文明,田鹏,等.小麦麸皮多糖提取工艺研究[J].西北农业学报,2006,15(3):197-200.
[15]冯培勇,赵彦宏,张丽.响应面法优化黑曲霉产纤维素酶发酵条件[J].食品科学,2009,30(23):335-339.