响应面法在马铃薯渣生产菌体蛋白工艺中的应用

摘要

For the purpose of improving protein content in potato residue, the technology of producing bacterial protein from potato residue had been optimized. Based on the single factor experiment, Plackett-Burman design method was used to screen the factors seriously influence the content of crude protein, including the content of water and ure and the inoculation time of Candida. The optimal fermentation technology was optimized by using Box-Behnken design and response surface methodology (RSM), and the results showed that under the conditions that 63% of water, 3.6% of urea in fermentation medium, Candida inoculated after 3.67 h of fermentation, the content of crude protein reached 20.80%, which increased by 69.33 times than that in initial potato residue.%为提高马铃薯渣生产菌体蛋白含量,对其生产工艺进行了优化.在单因素试验的基础上,运用Plakett-Burman试验设计筛选了对粗蛋白含量影响显著的因素:含水量、尿素和假丝酵母接种时间.运用Box-Behnken设计以及响应面分析法(Response Surface Methodology,RSM),确定最优发酵工艺为:含水量63％、尿素3.6％、假丝酵母接种时间3.67 h.在此条件下,粗蛋白含量可达到20.80％,比初始马铃薯渣的蛋白质含量提高了69.33倍.