响应面法优化豆粕固态发酵工艺的研究

采用SAS 9.1.3中的响应面分析法（中心组合一致精度设计）对影响豆粕固态发酵中蛋白质水解的四个主要因素（料水比，加酶量，发酵时间，接种量）进行了优化，考察了各因素及其交互作用对大豆蛋白水解度的影响。通过模拟二次多项式回归预测模型并建立了影响因素与响应值（水解度）之间的函数关系，即回归方程，根据回归方程寻优得出，当料水比1：1.00，加酶量2.55％，发酵时间65h，接种量1.00％时水解度可达13.3％，且比优化前提高了56％。

Study on Optimization of the Technics of Soybean Meal Solid Fermentation by Response Surface Analysis

Response surface analysis(central composite design of uniform precision) of SAS 9.1.3 system was applied to optimize the prime four factors(the ratio of stuff and water, the quantity of enzyme ,the time of fermentation and the quantity of inoculation)for solid fermentation of soybean meal in order to researching the contributiveness of factors and their interactions to the degree of hydrolyzation of soybean protein. Through simulating the predictive model of the quadratic polynomial regression，the functional connection of the factors and response ,that is the equation of polynomial regression，was established and the value of optimization was obtained，namely the ratio of stuff and water is 1:1.00；the quantity of enzyme is 2.55%；the time of fermentation is 65 hours；the quantity of inoculation is 1.00%. Under the optimum level determined，the degree of hydrolyzation is 13.3% and is increased by 56%.