毛霉F-32产β-葡聚糖酶发酵条件优化及其对麦芽溶解性的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (1): 199-204.

毛霉F-32产β-葡聚糖酶发酵条件优化及其对麦芽溶解性的影响

赵志超，贠建民*，艾对元，张紊玮，李怀生

甘肃农业大学食品科学与工程学院

收稿日期:2011-10-11 修回日期:2012-12-21 出版日期:2013-01-15 发布日期:2013-01-07
通讯作者: 贠建民 E-mail:737410072@qq.com
基金资助:
甘肃省科技重大专项计划;甘肃省自然科学研究基金计划

Optimization of Fermentation Conditions for β-Glucanase Production by Mucor F-32 and Its Effect on Malt Solubility

Received:2011-10-11 Revised:2012-12-21 Online:2013-01-15 Published:2013-01-07

摘要/Abstract

摘要： 为提高微生物制麦过程中毛霉菌株F-32产β-葡聚糖酶酶活力以及改善麦芽溶解性，在单因素试验基础上，采用响应面试验设计法优化产酶条件，利用Design Expert 7.0软件对产酶结果进行二次回归分析，获得最佳的发酵条件：发酵温度30℃、发酵时间81h、接种量7.2%、初始pH6.0；对该条件下的菌株产酶情况进行验证，产酶力达到15.8775U/mL。并通过微生物制麦实验，该毛霉菌株F-32可以有效地提高甘啤4号大麦品种的制麦溶解性。

关键词: β-葡聚糖酶, 产酶条件, 响应面, 优化, 麦芽溶解性

Abstract: Response surface methodology was used to optimize fermentation conditions for β-glucanase production by Mucor F-32. Quadratic regression analysis of the experimental data obtained was carried out using the software Design Expert 7.0. We established the optimum fermentation conditions as follows: fermentation temperature 30 ℃, fermentation time 81 h, inoculum size 7.2%, and initial pH 6.0. Under these conditions, the β-glucanase activity of fermentation broth was 15.8175 U/mL in validation experiments. The application of Mucor F-32 for malting Ganpi No.4 barley indicated a considerable improvement in malt solubility.

Key words: β-glucanase, production conditions, response surface methodology, optimization, malt solubility

中图分类号:

TS261.1

赵志超，贠建民*，艾对元，张紊玮，李怀生. 毛霉F-32产β-葡聚糖酶发酵条件优化及其对麦芽溶解性的影响[J]. 食品科学, 2013, 34(1): 199-204.

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