|Table of Contents|

Response Surface Methodology for Optimization of Soybean Peptide Production Technology from Low-valued Soybean Meal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年04期
Page:
649-654
Research Field:
Publishing date:

Info

Title:
Response Surface Methodology for Optimization of Soybean Peptide Production Technology from Low-valued Soybean Meal
Author(s):
LI Yu-zhen1; XIAO Huai-qiu1; YANG Tao2; LIN Qin-lu2
1.Applied Chemistry Department of Hunan Chemical Industry and Vocational Technology College,Zhuzhou 412004,Hunan；
2.Food Science and Engineering College,Central South University of Forestry and Technology，Changsha 410004,Hunan,China
Keywords:
Soybean meal; Soybean peptide; Central composite design; Response surface methodology; Dimension reduction analysis
PACS:
TS201.3
DOI:
10.3969/j.issn.1000-9841.2012.04.028
Abstract:
To investigate the optimal producing conditions of soybean peptide(SBP)from soybean meal(SBM)by liquid state fermentation(LSF),Minimum Run Equireplicated Res IV design was used to screen main factors affecting SBP production,steepest ascent experiment was adopted to approach the optimal region based the results from the factorial design.At last,quadratic rotating central composite design(QRCCD)was applied to optimize the SBP producing parameters.The optimal condition for SBP biosynthesis are 6.0% of SBM,pH 8.0 and media amount is 93.0 mL·300 mL-1.The predicted value and actual value of SBP are 707.204 μg·mL-1 and 683.023±9.23 μg·mL-1(n=6),respectively.

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Last Update: 2014-08-18