摘要
以玉米淀粉为原料,在单因素试验的基础上,利用响应面试验设计优化酶解法制备抗性糊精的工艺条件,研究α-淀粉酶作用温度、添加量和转苷酶作用温度、添加量及其交互作用对抗性糊精产率的影响。结果表明,最佳酶解工艺为α-淀粉酶作用温度94℃,α-淀粉酶添加量0.4%,转苷酶作用温度56℃,转苷酶添加量0.3%。在此优化工艺条件下,抗性糊精产率为82.56%,与预测值相对误差为1.46%,表明运用响应面试验法优化得到的该模型有一定的实践指导意义。
Using corn starch as raw material,on the basis of single factor experiments,the resistant dextrin was produced by enzymolysis and the processing conditions were optimized by response surface methodology.The effects ofα-amylase reaction temperature,α-amylase addition,trans-glycosidase reaction temperature,trans-glycosidase addition and their interaction effect on resistant dextrin yield were studied.Results showed that the optimal hydrolysis process wasα-amylase reaction temperature 94℃,α-amylase addition 0.4%,trans-glycosidase reaction temperature 56℃,and trans-glycosidase addition 0.3%.Under the optimized conditions,the yield of indigestible dextrin was up to 82.56%,and the relative error was 1.46%,which indicated that the model optimized by response surface experiment had practical significance.
作者
徐慧
王珊珊
田延军
刘星
李瑞国
韩延雷
刘建军
XU Hui;WANG Shanshan;TIAN Yanjun;LIU Xing;LI Ruiguo;HAN Yanlei;LIU Jianjun(Shandong Food Fermentation Industry Research&Design Institute,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250013,China)
出处
《中国酿造》
CAS
北大核心
2020年第5期120-124,共5页
China Brewing
基金
山东省重点研发计划(医用食品专项计划)(2017YYSP024)。
关键词
抗性糊精
酶解工艺
响应面法优化
resistant dextrin
enzymolysis process
response surface optimization
