以反應曲面法探討添加維生素C、單棕櫚酸山梨糖酯和氯化鈉對濕酵母冷藏期產氣活性之影響

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Title:	以反應曲面法探討添加維生素C、單棕櫚酸山梨糖酯和氯化鈉對濕酵母冷藏期產氣活性之影響
Other Titles:	A Study on Effect of Adding Vitamin C,Sorbitan monopalmitate and Sodium Chloride on Gassing Activity of Compressed Yeast during Refrigerated Storage Using Response Surface Methodology
Authors:	郭明潔 Kou, Ming-Chieh
Contributors:	閻立平 Yan, Li-Pyng 東海大學食品科學系
Keywords:	反應曲面法;濕酵母;維生素C;單棕櫚酸山梨糖酯;氯化鈉 Response Surface Methodology;Compressed Yeast;Vitamin C
Date:	1993
Issue Date:	2011-05-25T09:40:55Z (UTC)
Abstract:	濕酵母儲藏期之產氣活性，常受環境空氣組成，菌体本身之穩定性及微生物污染等因素影響而下降。本研究嘗試以添加抗氧化劑、乳化劑及鹽類來改善上述因素之影響，而利用反應曲面法 (Response Surface Methodology, RSM)，採三變數 (三種添加物)、五階層 (五種濃度) 之設計來探討同時添加抗氧化劑維生素C (320∼3680ppm)，乳化劑單棕櫚酸山梨糖酯 (640∼7360ppm) 及鹽類氯化鈉 (820∼4180ppm )，共20個處理組對市售濕酵母(Saccharomyces cerevisiae ) 於低溫儲藏 (7℃/6週) 時產氣活性 (ml CO2/g dry wt. ,135 min,in 5% glucose solution) 之影響，以期找出延緩產氣活性下降之添加物最適配方，提供業者作為改善濕酵母品質之參考。結果顯示經反應曲面法之繪圖及 SAS 統計分析後，三種添加物之最適配方為：維生素C 1710ppm；單棕櫚酸山梨糖酯( sorbitan monopalmitate) 1800ppm及氯化鈉 4720ppm。其中除氯化鈉稍微超出外，其餘添加物之添加量均在原設定之對應值 (即添加量) 範圍內，所以實驗時採用之添加量 (即 RSM 試驗設計模式之中心點) 及其添加範圍是正確的，而經電腦分析計算出以此最適配方可得 96.24 (ml CO2/ g dry wt.) 之平均產氣活性之預測值。評估此最適配方之結果顯示，最適配組之儲藏期 (7℃/ 6週) 平均產氣活性值雖較預測值為低 (92.8 vs. 96.24 ml CO2/g dry wt.)，但彼此間並無顯著差異。與對照組 (未添加任何添加物) 之比較結果仍以最適配方組之平均產氣活性值較高 (92.8 vs. 78.2 ml CO2/g dry wt.) 由以上實驗值與預測值無統計上之差異而優於對照組值之結果說明本實驗所得之最適配方為適切可行。 The gassing activity of compressed yeast during storage is often adversely influenced by the gaseous environment, stability of yeast cells and microbial contamination. To overcome this,antioxidant (Vitamin C,320-3680 ppm),emulsi- fier (sorbitan monopalmitate,640-7360 ppm) and salt (NaCl, 820-4180 ppm) were added to the compressed yeast in this study to observe the effect of those additives on the mean gassing activity (ml CO2/g dry wt. 30℃,135 min,in 5% glucose soln.) of compressed yeast stored at 7℃ for 6 weeks. Response surface methodology (RSM) which adopted a three-variable (three additives) and five-level (five con- centrations) central composition design was used to analyze the optimum amounts for adding these additives. Results showed that the optimum additive levels of Vitamin C,Sorbitan monopalmitate and NaCl were 1710 ppm, 1800 ppm and 4270 ppm,respectively. Except for NaCl,of which the additive level was a little over the uncoded level,the additive levels of the other two additives were within the uncoded levels originally designed. In addi- tion,a predicted mean gassing activity of 96.24 (ml CO2/ g dry wt.) was also computed from RSM and SAS statistical analysis. Results of evaluating the optimum additive levels showed that the mean gassing activity of the stored com- pressed yeast (7℃/6 weeks) with the optimum additive levels was not significantly different from the predicted value (92.8 vs. 96.24 ml CO2/g dry wt.) and was higher than that of the control (92.8 vs. 78.2 ml CO2/g dry wt.) which contained no additives. these results indicated that the optimum additive levels obtained from this study was appropriate for increasing the storage stability of compressed yeast.
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