LI Shi-chuang, CAI Shuai, GUO Qiu-shuang, ZHANG Ming-kai, LI Hua, LIU Yu-peng. Optimization of Androstenedione Production by Free Cell Method Using Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(21): 105-109,115. DOI: 10.13386/j.issn1002-0306.2020010138
Citation: LI Shi-chuang, CAI Shuai, GUO Qiu-shuang, ZHANG Ming-kai, LI Hua, LIU Yu-peng. Optimization of Androstenedione Production by Free Cell Method Using Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(21): 105-109,115. DOI: 10.13386/j.issn1002-0306.2020010138

Optimization of Androstenedione Production by Free Cell Method Using Response Surface Methodology

More Information
  • Received Date: January 14, 2020
  • Available Online: November 11, 2020
  • The process of using free cell method produce androstenedione was optimized by response surface methodology. First,the Plackett-Burman experimental design was used to screen out three main factors affecting yield:Phytosterol concentration,hydroxypropyl-β-cyclodextrin concentration,and bacterial cell amount. On this basis,the steepest climbing path method was used to approach the region of maximum response value. Finally,the response surface analysis method was used to determine the interaction between the main factors and the optimal conditions. The results showed that when the phytosterols concentration was 19.41 g/L,the hydroxypropyl-β-cyclodextrinconcentration was 80.14 g/L,the bacterial cell amount was 110.55 g/L,the maximum theoretical yield of androstenedione was 67.25%. After three parallel experiments,the actual average yield was close to the predicted yield.At this time,the androstenedione concentration reached 8.68 g/L,and the production intensity was 2.17 g/(L·d).
  • Cited by

    Periodical cited type(22)

    1. 周晶晶,张雯萍,李光发,谢荣富,何吉杭,郝韵智,李秋明,余欣茹,林宏政,孙云. 九龙大白茶白茶风味品质的分析. 食品科学. 2025(06): 201-210 .
    2. 刘嘉辛,杨平,王康宇,刘岳,PRINCE Chisoro,黄蜂,李红波,莫海珍,张春晖. 菌菇肉类炖煮菜肴滋味品质特征解析及评价模型构建. 食品工业科技. 2025(07): 272-282 . 本站查看
    3. 李东梅,张思维,孙建云,李拥军,李卫平. 不同产地金耳中氨基酸含量分析及营养价值评价. 食品安全质量检测学报. 2024(01): 237-244 .
    4. 秦凯鹏,门小明,徐子伟. 猪肉鲜味物质及其形成机理研究进展. 浙江农业学报. 2024(03): 719-728 .
    5. 管春成,阳志锐. 不同品种蓝莓酒游离氨基酸含量及其呈味特征分析. 安徽农学通报. 2024(10): 96-101 .
    6. 谢诗音,苏笑,胡海梅,陈开松,江峰,傅达奇. 肉品鲜味物质研究进展. 食品科学. 2024(19): 384-394 .
    7. 秦敏,王晓芹,卞丽丽,伍虹雨,姚文静,林树燕. 金佛山方竹不同出土高度和部位竹笋营养品质分析. 南京林业大学学报(自然科学版). 2024(06): 79-90 .
    8. 尚晓睿,陈柔含,邓波,汤云瑜,田良良,李思曼,马颖清,韩奕奕,徐依琳,黄冬梅,丰东升. 高效液相色谱-紫外检测法同时测定水产品中9种呈味核苷酸. 分析试验室. 2024(12): 1763-1770 .
    9. 刘新,刘政芳,张彦,付余,张宇昊,张西贝,余奇,张凤兵,揭刚. 基于游离氨基酸和感官鲜度评价的复合鲜味产品的呈味特征分析. 食品工业科技. 2023(07): 287-293 . 本站查看
    10. 龙官誉,柯志刚,相兴伟,金友定,邓尚贵,周小敏,丁玉庭,刘书来. 激光开壳技术对贻贝肉脱壳率和品质的影响研究. 核农学报. 2023(05): 990-998 .
    11. 周琴,宋积赟,王秋霞,杜方雨,唐璨,何强. 27种传统猪肉腌腊制品的游离氨基酸成分分析及评价. 食品工业. 2023(06): 310-315 .
    12. 宣晓婷,王瑛,尚海涛,崔燕,林旭东,凌建刚. 超高压辅助中华绒螯蟹脱壳及对其品质的影响. 沈阳农业大学学报. 2023(02): 149-156 .
    13. 熊玮,戴永军,刘文斌,郭慧星,华皓坤,杜婉婷,邱语菡,蒋广震. 投喂冰鱼和人工配合饲料的中华绒螯蟹肌肉风味品质比较. 大连海洋大学学报. 2023(03): 445-454 .
    14. 黎琪,檀馨悦,于淼,王晴,苏晓霞,张晓琳,李晓敏. 不同纯种猪肉食用品质分析. 肉类研究. 2023(06): 15-20 .
    15. 赵孟斌,顾华蓉,穆洪涛,高向阳. 基于感官评价和分子对接的Pro、Glu二肽与鲜味受体构效关系. 现代食品科技. 2023(09): 123-136 .
    16. 卿明义,叶银凤,李玉蟾,陈清清,俞馨垚,赖美金,崔娜,熊建文. 螺蛳粉风味物质的研究进展. 粮油食品科技. 2023(06): 91-97 .
    17. 黎琪,李晓敏,姜德铭,檀馨悦,王晴,张晓琳. 高效液相色谱法检测熟制猪肉中呈味核苷酸. 肉类研究. 2022(03): 26-31 .
    18. 李琴,冉乾松,刘忠英. 茶汤滋味物质滋味表征研究进展. 农业与技术. 2022(14): 22-25 .
    19. 俞铮,葛小通,张佳汇,王芳,李晓燕,刘太昂,王锡昌. 食品中鲜味的来源及其评价方法. 食品科学. 2022(19): 338-347 .
    20. 王年久. 呈味核苷酸在酱油中溶解稳定性研究及其感官分析. 湖北农业科学. 2022(20): 133-135+140 .
    21. 刘毕琴,王馨蕊,赵文华,李会民,李宏,张军军,史巧. 不同来源和年份诺邓火腿的理化和呈味性质. 肉类研究. 2021(08): 1-8 .
    22. 高田毅,孙冲,朱宏星,黄杨,曹锦轩,王道营. 基于柠檬酸-铕纳米配位聚合物构建荧光探针快速检测汤煲中5’-肌苷酸含量. 食品科学. 2021(24): 283-288 .

    Other cited types(13)

Catalog

    Article Metrics

    Article views (280) PDF downloads (22) Cited by(35)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return