米曲霉固态发酵降解大豆致敏原条件的优化

Optimization of conditions for soybean allergens degradation by Aspergillus oryzae solid fermentation

为了最大程度地降低甚至消除米曲霉固态发酵豆粕产品的免疫反应性,此研究利用响应面法对米曲霉固态发酵豆粕降解大豆致敏原的条件进行了优化。首先对影响米曲霉固态发酵豆粕降解大豆致敏原的几个因素(发酵时间、接种量、发酵温度、培养基初始pH、料水比)进行了单因素研究,确定了对结果有较大影响的料水比、发酵温度和培养基初始pH这三个因素。其后利用Box-Behnken设计,确定了固态发酵的最佳条件,即当料水比为1:1.21(g/mL)、发酵温度29.8℃、pH为6.63时,得到理论最低致敏原降解率为99.15%。最后,经验证实验,最佳条件下实际平均致敏原降解率为99.02%。验证实验结果与理论值相差0.13%,说明该方程与实际情况拟合较好。

To reduce or even remove the immunoreactivity of solidstate fermented soybean meal by Aspergi/lus oryzae,the condition of solid state fermentation was optimized by response surface method. The principal fermentation factors, including ratio of material to water,temperature and medium initial pH were screened from the factors of time, inoculum size, temperature, initial pH and water content by single factor analysis. After that, the optimum fermentation conditions for soybean allergens degradation was comfirmed by BoxBehnken experimental design.And the results showed that under the condition ratio of material to water 1 ： 1.21 （ g/mL）, fermentation temperature 29.8℃,pH 6.63,the theoretically lowest allergens degradation rate of 99.15% could be achieved.And the final experimental value of degradation rate was 99.02%, the difference between theoretical value and experimental value was 0.13%,which indicated that the model could be used to predict the experimental value accurately.