苹果渣固态发酵产纳豆激酶的工艺优化

doi:10.7506/spkx1002-6630-201015039

食品科学 ›› 2010, Vol. 31 ›› Issue (15 ): 181-185.doi: 10.7506/spkx1002-6630-201015039

苹果渣固态发酵产纳豆激酶的工艺优化

仓义鹏¹，张宏志²，董明盛^{2 ,*}

1.宿迁市产品质量监督检验所 2.南京农业大学食品科技学院

收稿日期:2010-04-19 出版日期:2010-08-15 发布日期:2010-12-29
通讯作者: 董明盛2 E-mail:dongms@njau.edu.cn
基金资助:
江苏省农业科技自主创新项目(CX(08)113)

Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate

CANG Yi-peng1，ZHANG Hong-zhi2，DONG Ming-sheng2,*

1. Suqian Product Quality Supervision and Testing Institute, Suqian 223800, China ；
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Chin

Received:2010-04-19 Online:2010-08-15 Published:2010-12-29
Contact: DONG Ming-sheng2,* E-mail:dongms@njau.edu.cn

摘要/Abstract

摘要：

在单因素试验基础上，确定尿素添加量、培养基加水量、氧化钙添加量为影响酶产率的重要因素，应用响应面分析法对固态发酵苹果渣产纳豆激酶的工艺条件进行优化。优化得到最佳工艺条件为：尿素添加量2.58%、培养基加水量84.06mL、氧化钙添加量2.65%。采用最优化条件进行实验，结果表明：纳豆激酶产率可达到2150IU/g，比单因素试验的最高酶产率(1680IU/g)提高了27.98%。以廉价的工农业废料作为基本培养基获得了有较高酶活的产品，经济优势明显。

关键词: 苹果渣, 纳豆激酶, 固态发酵, 工艺优化

Abstract:

On the basis of the results of one-factor-at-a-time experiments, urea concentration, water amount and calcium oxide concentration were determined to be the most important factors affecting on nattokinase production. Subsequently, response surface methodology was used to optimize these factors. The results showed that the optimal values of urea concentration, water amount and calcium oxide concentration were 2.58%, 84.06 mL and 2.65%, respectively. Under these conditions, the maximum nattokinase yield was 2150 IU/g, 27.98% higher than that obtained in one-factor-at-a-time experiments (only 1680 IU/g). The achievement of a high nattokinase activity using apple pomace, a low-cost industrial and agricultural waste as fermentation substrate demonstrates obvious economic advantages.

Key words: apple pomace, nattokinase, solid-state fermentation, process optimization

中图分类号:

TS201.1

仓义鹏1，张宏志2，董明盛2,*. 苹果渣固态发酵产纳豆激酶的工艺优化[J]. 食品科学, 2010, 31(15 ): 181-185.

CANG Yi-peng1，ZHANG Hong-zhi2，DONG Ming-sheng2,*. Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate[J]. FOOD SCIENCE, 2010, 31(15 ): 181-185.

[1]	苏佳佳，杨天，佟恩杰，赵雪莹，何程豪，杨哪，徐学明，吴凤凤. 糙米酒酿工艺优化与挥发性成分分析[J]. 食品科学, 2020, 41(8): 177-185.
[2]	宋一凡，陈海峰，袁越锦. 猕猴桃CO2-低温高压渗透膨化干燥工艺优化[J]. 食品科学, 2020, 41(4): 229-234.
[3]	刘彦敏，沈璐，王康，严金平，伊日布斯. 传统大豆发酵食品中纳豆芽孢杆菌的分离及纳豆发酵[J]. 食品科学, 2020, 41(2): 208-214.
[4]	朱俊丰, 刘帅, 赵鹏燕, 赵健, 李佳增, 王天琦, 王丽, 刘宏生. 纳豆枯草芽孢杆菌LNUB236所产纳豆激酶的溶栓活性[J]. 食品科学, 2020, 41(13): 148-159.
[5]	王正荣，阮夏青，马文涛，康壮丽，朱明明，赵圣明，马汉军. 苹果渣结合预乳化稻米油对低脂猪肉丸品质的影响[J]. 食品科学, 2020, 41(12): 54-59.
[6]	张志勇，李元强，刘成海，燕子豪，朱勇，张友朋，赵月明，郑先哲. 基于“热失控”规律的香菇微波干燥工艺优化[J]. 食品科学, 2020, 41(10): 230-237.
[7]	阮一凡，潘道东，孙杨赢，田宏伟，汤晓艳. 混菌发酵鸭腿工艺优化及其贮藏品质特性[J]. 食品科学, 2020, 41(10): 101-109.
[8]	王真，姜岁岁，张帆，王润芳，冯雪，汪瑞，李诗洋，赵元晖. 太平洋牡蛎壳制备L-天冬氨酸螯合钙的工艺优化及表征[J]. 食品科学, 2020, 41(10): 238-245.
[9]	洪厚胜，朱曼利，李伟，郭会明. 葡萄果渣酵素的发酵工艺优化及其理化特性[J]. 食品科学, 2019, 40(8): 63-72.
[10]	卓怡云，吕婧，刘颖，王子龙，刘曼，梁惠. 纳豆激酶对大鼠酒精性肝损伤的改善效果及免疫调节作用[J]. 食品科学, 2019, 40(7): 156-162.
[11]	袁丽，孙楚楚，党庆玲，高瑞昌. W/O/W型复乳的制备优化及包埋矢车菊素-3-葡萄糖苷效果分析[J]. 食品科学, 2019, 40(6): 272-280.
[12]	曹辰辰，冯美琴，孙健，徐幸莲，周光宏. 响应面法优化益生发酵剂接种发酵香肠工艺[J]. 食品科学, 2019, 40(6): 69-76.
[13]	赵谋明，邹颖，林恋竹，吴见. 纳豆菌液态发酵荞麦产纳豆激酶及其代谢特性分析[J]. 食品科学, 2019, 40(4): 178-185.
[14]	吴恩凯，王秋萍，龚加顺，张婷婷. 发酵方法对普洱茶茶褐素样品组成的影响[J]. 食品科学, 2019, 40(4): 215-221.
[15]	郑露华，李丹，陈辉，梁小波，韩鹏. 尖孢镰刀菌LD105产抑菌多糖固态发酵条件优化[J]. 食品科学, 2019, 40(2): 133-140.

苹果渣固态发酵产纳豆激酶的工艺优化

Optimization of Fermentation Conditions for Nattokinase Production in Solid-state Fermentation by Bacillus subtilis Natto Using Apple Pomace as Substrate

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价