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。
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.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第12期205-209,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(31171742)
四川省重大攻关项目(09ZC0735)
关键词
红曲霉
黄水
响应面
优化
总酯
monascus； yellow water； response surface methodology； optimization； total ester content
