摘要
用复合纤维素酶酶解糙米皮层纤维,以提高糙米的食用性。在单因素的基础上选取料液比、温度和时间3个主要因素,以纤维酶解后糖的生成量为响应值,对酶解工艺进行响应面分析优化,糖的生成量反应纤维的酶解效果,得出酶解糙米纤维的最佳工艺条件:酶浓度为1mg/mL,料液比为1∶3.4,pH5,温度为49.7℃,时间为118min。
Composite cellulose enzyme hydrolyze brown rice cortex fiber, to increase the consumption of brown rice. On the basis of single factor experiment, the method of response surface method （RSM） with 3 factors and 3 levels was adoptle. Response surface and contour are finally graphed with the glucose production as the response value. The results showed that the optimum conditions of brown fiber enzyme were：enzyme concentration 1 mg/mL, ratio of material to solvent of 1：3.4, pH 5, temperature 49.7℃, time 118 min,
出处
《食品科技》
CAS
北大核心
2009年第11期147-151,共5页
Food Science and Technology
基金
湖北省重大科技专项资金项目(2006DAG202)
关键词
纤维素
酶解
响应面分析
cellulose
enzyme
response surface analysis
