响应面法优化芝麻粕发酵制备小肽的工艺研究Optimization of preparation of small peptides from sesame meal by response surface methodology
2024
王飞1,2，姜舒1，杨蔚薇1，罗杨海1，彭楠1，赵述淼1，胡咏梅1WANG Fei1,2, JIANG Shu1, YANG Weiwei1, LUO Yanghai1, PENG Nan1, ZHAO Shumiao1, HU Yongmei1
为充分开发并有效利用芝麻粕，以小肽含量为指标，通过Plackett-Burman试验、最陡爬坡试验和响应面试验对米曲霉发酵芝麻粕制备小肽的工艺进行优化。结果表明，米曲霉发酵芝麻粕制备小肽的最佳工艺条件为芝麻粕与麸皮质量比9∶ 1、米曲霉接种量0.01％、发酵温度31.3 ℃、发酵时间 64.24 h、料水比1∶ 1.18，在此条件下发酵样品中的小肽含量可达20.04%。通过米曲霉发酵芝麻粕，可得到富含小肽的产品。In order to fully develop and effectively use sesame meal, the preparation process of small peptide from sesame meal fermented by Aspergillus oryzae was optimized by Plackett-Burman experiment, steepest ascent experiment and response surface methodology, with the content of small peptides as the index. The results showed that the optimal conditions for the preparation of small peptides were obtained as follows: mass ratio of sesame meal to bran 9∶ 1, inoculation amount of Aspergillus oryzae 0.01%, fermentation temperature 31.3 ℃, fermentation time 64.24 h, and ratio of material to water 1∶ 1.18. Under these conditions, the content of small peptides in the fermented samples could be up to 20.04%. Products rich in small peptides can be obtained from sesame meal fermented by Aspergillus oryzae.
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