Biotechnology Group, Thapar Center for Industrial Research and Development (TCIRD), Yamuna Nagar 135001, India.
N Biotechnol. 2011 Oct;28(6):746-55. doi: 10.1016/j.nbt.2010.11.004. Epub 2010 Nov 17.
Critical factors for xylanase production of Bacillus stearothermophilus under batch fermentation and for clarification of citrus fruit juice using this xylanase were optimized through central composite design of response surface methodology. Statistical approach resulted in an increase of 1.19-fold in xylanase yield over conventional method. Model equation for juice clarification included independent variables viz. temperature, incubation time and enzyme dose to study the dependent variables such as yield, acidic neutrality and filterability etc. Coefficient of determination, R(2) for enzyme production model and for different juice properties were in accordance with the linearity of the model. On the basis of the contour plots the optimum enzyme dose was 12.5 IU/g of xylanase. Enzymatic treatment has resulted in the improvement of twofold in the release of reducing sugars and 52.97% in juice yield, whereas 35.34% reduction in turbidity was observed.
通过响应面法的中心复合设计，优化了嗜热脂肪芽孢杆菌分批发酵生产木聚糖酶的关键因素，以及用该木聚糖酶澄清柑橘果汁。统计方法使木聚糖酶的产量比传统方法提高了 1.19 倍。果汁澄清的模型方程包括温度、孵育时间和酶剂量等独立变量，以研究产量、酸中性和过滤性等依赖变量。酶生产模型和不同果汁特性的决定系数 R(2)与模型的线性度一致。根据等高线图，最佳酶剂量为 12.5 IU/g 木聚糖酶。酶处理可使还原糖的释放提高两倍，果汁得率提高 52.97%，而浊度降低 35.34%。
