文献类型：期刊文献

中文题名：氨肽酶液态发酵条件的优化

英文题名：Optimization of Liquid Fermentation Conditions of Aminopeptidases

作者：孟广超[1,2];张艳芳[1];王选年[1,2]

第一作者：孟广超

机构：[1]新乡学院生物技术研究中心,河南新乡453003;[2]郑州大学生命科学技术学院,郑州450001

第一机构：新乡学院生命科学技术学院

年份：2021

卷号：46

期号：1

起止页码：71-76

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：河南省科技攻关(192102110066);河南省高等学校重点科研项目(19A230009)。

语种：中文

中文关键词：氨肽酶活性;响应面分析;液态发酵;工艺优化;米曲霉

外文关键词：aminopeptidase activity;response surface analysis;liquid fermentation;process optimization;Aspergillus oryzae

摘要：为提高米曲霉产氨肽酶的活性,对影响氨肽酶液态发酵的因素进行单因素实验,利用Plackett-Burman实验设计在单因素实验的基础上选取对氨肽酶活性影响最大的3个因素进行Box-Behnken实验,建立数学模型进行响应面分析得到最大值的预测以及对预测值进行验证。最终结果确定为温度为36℃,pH值6.6,牛肉膏的添加量1.82 g/L时,氨肽酶活性最大预测值为485.88 U/mL,验证酶活性为479.22 U/mL,较未优化前提高了298%,为氨肽酶的工业化提供了理论支持。
In order to improve the activity of aminopeptidases produced by Aspergillus oryzae,single factor experiment is carried out on the factors affecting the liquid fermentation of aminopeptidases,Box-Behnken experiment is conducted to select the three factors that have the greatest influence on the activity of aminopeptidases on the basis of single factor experiment by using Plackett-Burman experiment design,and a mathematical model is established for response surface analysis to predict the maximum value and verify the predicted value.The final results show that when the temperature is 36℃,the pH value is 6.6,and the additive amount of beef extract is 1.82 g/L,the maximum predicted value of aminopeptidase activity is 485.88 U/mL,the verified value of enzyme activity is 479.22 U/mL,which is 298%higher than that before optimization,which has provided theoretical support for the industrialization of aminopeptidases.