中国生物工程杂志

Response surface analysis(central composite design of uniform precision) of SAS 9.1.3 system was applied to optimize the prime four factors(the ratio of stuff and water, the quantity of enzyme ,the time of fermentation and the quantity of inoculation)for solid fermentation of soybean meal in order to researching the contributiveness of factors and their interactions to the degree of hydrolyzation of soybean protein. Through simulating the predictive model of the quadratic polynomial regression，the functional connection of the factors and response ,that is the equation of polynomial regression，was established and the value of optimization was obtained，namely the ratio of stuff and water is 1:1.00；the quantity of enzyme is 2.55%；the time of fermentation is 65 hours；the quantity of inoculation is 1.00%. Under the optimum level determined，the degree of hydrolyzation is 13.3% and is increased by 56%.