响应面法优化酸溶蛋白发酵工艺

Optimization of Acid Soluble Protein Fermentation Process by Response Surface Methodology

为优化黄酒糟发酵生产蛋白饲料的工艺,以酒糟发酵后酸溶蛋白含量为指标,考察麸皮、酸性蛋白酶、α-淀粉酶和水的添加量,以及发酵时间、特基拉芽孢杆菌和暹罗芽孢杆菌接种量等因素的影响。通过Plackett-Burman试验筛选影响酸溶蛋白含量的显著因素,采用最陡爬坡试验、Box-Behnken响应面法分析优化最佳发酵工艺。结果显示:水、酸性蛋白酶和暹罗芽孢杆菌的添加量是影响酸溶蛋白含量的显著因素,响应面优化后黄酒糟的最佳发酵工艺参数为水597 mL、酸性蛋白酶1.37 g、暹罗芽孢杆菌21.70 mL、麸皮200 g、α-淀粉酶11 g、发酵时间72 h、特基拉芽孢杆菌10 mL,在此条件下所制得的酸溶蛋白含量可达31.43%,实测值与预测值基本相符,试验结果可为黄酒糟优质蛋白饲料的开发提供理论依据和技术支持。

In order to optimize the production process of protein feed from Huangjiu lees indicated by ac⁃id-soluble protein,seven factors of the fermentation(bran,acid protease,α-amylase and water,fermenta⁃tion time and inoculum of Bacillus tequilensis and Bacillus siamensis)were analyzed by Plackett-Burman tests in which three significant factors were screed as water,acid protease and inoculum of Bacillus sia⁃mensis.Then the reasonable range of factors was determined by the steepest ascent method,and opti⁃mized by Box-Behnken Design response surface test.The model is significant and therefore provides a good fit to the actual data and predicted responses.The results showed that water,acid protease,Bacillus siamensis,bran,Α-amylase,fermentation time,Bacillus tequilensis were 597 mL,1.37 g,21.70 mL,200 g,11 g,72 h,and 10 mL,respectively.Under the optimal conditions,the acid-soluble protein of fermented Huangjiu lees reached 31.43%.The results will provide a technical basis for the utilization of fermented Huangjiu lees in animal feeding.