Response Surface Optimization of Soybean Production Technology of Bio-peptide(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2011年05期

Page:

851-856

Research Field:

Publishing date:

Info

Title:

Response Surface Optimization of Soybean Production Technology of Bio-peptide

Author(s):

LI Dan¹; 2; LIU Chun-lei¹; LIU Hao-Fei⁴; JIANG Lian-zhou²; 3

1.Ningde Normal University，Ningde 352100，Fujian;?

2.Food College of Northeast Agricultural University，Harbin 150030，Heilongjiang;?

3.National Research Center of Soybean Engineering and Technology，Harbin 150030，Heilongjiang;?

4.Personnel Education Department,Heilongjiang Academy of Agricultural Sciences，Harbin 150030，Heilongjiang，China

Keywords:

Soybean meal; Bacillus subtilis; Fermentation; Response surface

PACS:

TS201.1

DOI:

10.11861/j.issn.1000-9841.2011.05.0851

Abstract:

Based on single factor experiment，the technology of preparing soybean peptide from shake-flask fermentation was optimized by response surface optimization method，taking α-N content in broth as response value，with high temperature soybean meal and Bacillus subtilis as material.The optimized conditions were:soybean meal size 40 mesh，initial pH 6.8，cultivation time 16.25 h，carbon amount 1.75%，soybean meal amount 10.75%，inoculation amount 6.25%，fermentation time 48 h.Under these conditions，the α-N content of broth was 1 737 μg·mL^-1.

References:

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