| 基于响应面法优化酿酒黄水酶促酯化条件的研究 |
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| 引用本文： | 陈帅,刘琨毅,郑佳,金扬,黄钧,周荣清.基于响应面法优化酿酒黄水酶促酯化条件的研究[J].食品工业科技,2012,33(12):205-209. |
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| 作者姓名： | 陈帅 刘琨毅 郑佳 金扬 黄钧 周荣清 |
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| 作者单位： | 1. 四川大学制革清洁技术国家工程实验室,四川成都,610065
2. 四川大学制革清洁技术国家工程实验室,四川成都610065 四川大学轻纺与食品学院,四川成都610065 国家固态酿造工程技术研究中心,四川泸州646000 |
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| 基金项目： | 国家自然科学基金(31171742);四川省重大攻关项目(09ZC0735) |
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| 摘 要： | 优化了酿酒黄水的酶促酯化条件。以乙醇体积分数、pH、红曲酯化酶活力和反应时间为因子,应用响应面法得到了总酯产量达最大时的工艺条件。由多重回归分析和方差分析的结果可知,实验数据与所得二次多项式方程的拟合度较高。由从数学模型得到的3-D响应面图所确定的黄水酶促酯化的最优条件为:乙醇体积分数22.64%,pH2.77,红曲酯化酶活力283.00mg/100mL,反应时间为20d。在(32±0.2)℃条件下,黄水发酵液中的总酯含量由发酵前的(0.82±0.06)g/L提高到(6.90±0.14)g/L。
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| 关 键 词： | 红曲霉 黄水 响应面 优化 总酯 |
Study on enzymatic esterification conditions of yellow water optimized by response surface methodology |
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| CHEN Shuai,LIU Kun-yi,ZHENG Jia,JIN Yang,HUANG Jun,ZHOU Rong-qing.Study on enzymatic esterification conditions of yellow water optimized by response surface methodology[J].Science and Technology of Food Industry,2012,33(12):205-209. |
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| Authors: | CHEN Shuai LIU Kun-yi ZHENG Jia JIN Yang HUANG Jun ZHOU Rong-qing |
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| Affiliation: | 1,2,3,*(1.National Engineering Laboratory for Clean Technology of Leather Manufacture,Chengdu 610065,China;2.College of Light Industry,Textile & Food Engineering,Sichuan University,Chengdu 610065,China;3.National Engineering Research Center of Solid-State Brewing,Luzhou 646000,China) |
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| Abstract: | The researches on the optimization of esterification conditions of yellow water,a kind of concomitant during liquor brewing process,was carried out.Response surface methodology(RSM),based on a two level,four variable central composite design(CCD),was employed to obtain the best possible combination of ethanol concentration,pH,esterase activity and reaction time for maximum total ester.The experimental data obtained was coincided with a second-order polynomial equation using multiple regression analysis and also were analyzed by analysis of variance(ANOVA).The 3-D response surface plot and the contour plot derived from the mathematical models were applied to determine the optimal conditions.The optimum enzymatic esterification conditions were:ethanol concentration of 22.64%,pH2.77,esterase activity of 283.00mg/100mL and reaction time of 20d.Under the condition of(32±0.2)℃,the experimental yield of total ester was(6.90±0.14)g/L compared with initial(0.82±0.06)g/L in the yellow water. |
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| Keywords: | monascus yellow water response surface methodology optimization total ester content |
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