| 马铃薯淀粉同步糖化发酵制备L-乳酸条件的统计学优化 |
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| 引用本文： | 赵国振,熊向峰,陈朝银,葛锋,刘迪秋,韩本勇.马铃薯淀粉同步糖化发酵制备L-乳酸条件的统计学优化[J].生物加工过程,2010,8(4):6-11. |
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| 作者姓名： | 赵国振 熊向峰 陈朝银 葛锋 刘迪秋 韩本勇 |
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| 作者单位： | 昆明理工大学,生命科学与技术学院,昆明,650224 |
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| 基金项目： | 昆明理工大学科学研究基金，云南省教育厅面上项目 |
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| 摘 要： | 以马铃薯淀粉为原料,采用同步糖化发酵方法制备乳酸。通过Plackett-Burman实验设计对影响乳酸产量的7个因子进行筛选,结果表明淀粉质量浓度、糖化酶用量和发酵温度3个因素对乳酸产量影响显著。利用最陡爬坡试验逼近最大响应区,采用中心复合实验设计及响应面分析法进行回归分析,建立影响乳酸产量的二次模型。模型求解得出最优淀粉质量浓度为271.89g/L,糖化酶用量为265.09U/g,发酵温度为39.05℃,最大理论乳酸产量为196.99g/L。3批验证实验结果平均值与预测值接近,表明该模型与实际情况拟合良好,实际最大乳酸产量为193.6g/L,较优化前提高了13.9%,L-乳酸的平均纯度达到95.2%。
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| 关 键 词： | 发酵 L-乳酸 马铃薯淀粉 同步糖化发酵 |
Optimization of production of L-lactic acid from potato starch by simultaneous saccharification and fermentation |
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| ZHAO Guo-zhen,XIONG Xiang-feng,CHEN Chao-yin,GE Feng,LIU Di-qiu,HAN Ben-yong.Optimization of production of L-lactic acid from potato starch by simultaneous saccharification and fermentation[J].Chinese Journal of Bioprocess Engineering,2010,8(4):6-11. |
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| Authors: | ZHAO Guo-zhen XIONG Xiang-feng CHEN Chao-yin GE Feng LIU Di-qiu HAN Ben-yong |
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| Institution: | ZHAO Guo-zhen,XIONG Xiang-feng,CHEN Chao-yin,GE Feng,LIU Di-qiu,HAN Ben-yong(College of Life Science and Technology,Kunming University of Science and Technology,Kunming 650224,China) |
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| Abstract: | The production of lactic acid from potato starch by simultaneous saccharification and fermentation was investigated.Plackett-Burman design was used to evaluate the effects of seven factors for lactic acid production.The results showed that starch concentration,glucoamylase dosage,and fermentation temperature were key factors.The path of steepest ascending was used to search the optimal response regions of three factors.Central composite design and response surface methodology was used to investigate the int... |
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| Keywords: | fermentation L-lactic acid potato starch simultaneous saccharification and fermentation |
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