富含γ-氨基丁酸酵母抽提物酶解工艺的研究

Optimization of Enzymatic Hydrolysis Process for γ-Aminobutyric Acid-Enriched Yeast Extract

为研究和优化酵母抽提物中生成γ-氨基丁酸(γ-Aminobutyric acid,GABA)的最佳工艺条件,文章采用单因素试验设计和Plackett-Burman试验以确定影响显著的因素,并使用最陡爬坡试验进行优化以使结果最接近最大值,还运用Box-Behnken试验优化酵母抽提物中GABA含量的最大生成量。结果表明,酵母抽提物中GABA最高含量的酶解最佳工艺参数为柠檬酸添加量为2%、酶解时间为20 h、酶解温度为57.5℃、酶解pH值为5.70、乙酸乙酯添加量为1.70%。在此酶解工艺条件下,酵母抽提物中GABA的平均含量为6.96%,与理论值较为接近。说明采用单因素试验设计、Plackett-Burman试验和Box-Behnken试验能较好地分析酵母抽提物中生成GABA的工艺条件。

In order to study and optimize the best process conditions for the production of γ-aminobutyric acid(GABA) in yeast extract,the article employed a one-factor experimental design and the PlackettBurman test to determine the significant factors.while using the steepest ascent experiment for the optimization to make the results the closest to the maximum,and applying the Box-Behnken test for the content of GABA in yeast extracts for the maximum generation was optimized.The results showed that the optimal parameters for the enzymatic hydrolysis of GABA in yeast extracts were as follows:2% citric acid addition,20 h of enzymatic hydrolysis time,enzymatic hydrolysis temperature of 57.5 ℃,pH 5.70,and 1.70% ethyl acetate addition.Under these enzymatic hydrolysis conditions,the average content of GABA in the yeast extract was 6.96%,which was closer to the theoretical value,indicating that the process conditions for the generation of GABA in the yeast extract could be better analyzed using the one-factor experimental design,Plackett-Burman test and Box-Behnken test.