食品科学
食品科學
식품과학
FOOD SCIENCE
2007年
6期
222-226
,共5页
朱龙宝%汤斌%陶玉贵%项驷文%王申
硃龍寶%湯斌%陶玉貴%項駟文%王申
주룡보%탕빈%도옥귀%항사문%왕신
虾青素%法夫酵母%金属离子%RSM
蝦青素%法伕酵母%金屬離子%RSM
하청소%법부효모%금속리자%RSM
astaxanthin%Phaffia rhodozyma%metal ions%RSM(response surface methodology)
为探讨金属离子对法夫酵母生物合成虾青素的影响,采用Plackett-Burman设计从八种金属离子中筛选出了对虾青素合成有显著影响的四种金属离子,即Zn2+、Cu2+、Mn2+、Fe3+.在此基础上采用最陡爬坡实验逼近最优区域,Box-Behnken设计对其浓度进行优化,结果表明:最佳离子浓度分别为1.45、1.94、1.3、0.89 μmol/L,虾青素产量达6.89 mg/L,较优化前提高了51%左右.
為探討金屬離子對法伕酵母生物閤成蝦青素的影響,採用Plackett-Burman設計從八種金屬離子中篩選齣瞭對蝦青素閤成有顯著影響的四種金屬離子,即Zn2+、Cu2+、Mn2+、Fe3+.在此基礎上採用最陡爬坡實驗逼近最優區域,Box-Behnken設計對其濃度進行優化,結果錶明:最佳離子濃度分彆為1.45、1.94、1.3、0.89 μmol/L,蝦青素產量達6.89 mg/L,較優化前提高瞭51%左右.
위탐토금속리자대법부효모생물합성하청소적영향,채용Plackett-Burman설계종팔충금속리자중사선출료대하청소합성유현저영향적사충금속리자,즉Zn2+、Cu2+、Mn2+、Fe3+.재차기출상채용최두파파실험핍근최우구역,Box-Behnken설계대기농도진행우화,결과표명:최가리자농도분별위1.45、1.94、1.3、0.89 μmol/L,하청소산량체6.89 mg/L,교우화전제고료51%좌우.
The effects of metal ions on astaxanthin accumulation of Phaffia rhodozyma were investigated in the paper. Three types of experimental designs were used to optimize the metal ions conditions for astaxanthin production. The first Plackett-Burman experiment design was adopted to screen key factors from eight ions. The results indicated that Zn2+, Cu2+, Mn2+ and Fe3+ contribute to synthesize astaxanthin greatly. With this first design the most important factors were determined to be used in the second experimental strategy. The method of steepest ascent was applied in order to rapidly approach the optimum.Finally, the optimal concentrations of Zn2+, Cu2+, Mn2+ and Fe3+ are 1.45 μmol/L, 1.94 μmol/L, 1.3 μmol/L and 0.89 μmol/L respectively, optimized through Box-Behnken design and RSM. In optimum conditions, the yield of astaxanthin is about 6.89mg/L, 51% higher than the production under the initial conditions.