基于响应面法优化α-淀粉酶酶解鹰嘴豆淀粉工艺及建模的研究

Study on the processing optimization and modelling of enzymolysis for Chickpea starch based on response surface method

摘要: 以葡萄糖值（DE）为考察指标,利用单因素实验和响应面法研究温度、p H及酶与底物比（E/S）对α-淀粉酶酶解鹰嘴豆淀粉制糖的影响。应用Lineweaver-Burk和Wilkinson统计法分别求解米氏常数（Km）和最大反应速度（Vm）,并建立相应的动力学模型。结果表明:α-淀粉酶酶解鹰嘴豆淀粉制糖的最佳参数为:p H 6.5,温度55℃及E/S=0.12 U/mg,验证值为23.103%±0.454%。在30⁵0℃范围内,Ea=18.977 k J/mo L,ΔH=19.624 k J/mol。该研究为鹰嘴豆淀粉工业制糖提供理论依据。

Abstract: Using dextrose equivalent value( DE) as an index,the effect of temperature,p H and the ratio of enzyme to substrate concentration( E / S) on enzymolysis of chickpea starch with α- amylase were explored based on single experiment and response surface method.The Michaelis constant( Km),Maximum velocity( Vm) and corresponding kinetics modeling were also established by Lineweaver- Burk plotting and Wilkinson statistical method,respectively.The results indicated that the optimal parameters were p H6.5,temperature 55 ℃ and E / S value0.12 U / mg,and the verification value was 23.103% ± 0.454%.Ea and ΔH were 18.977 k J / mol and 19.624 k J / mol in the temperature range of 30 ℃ to 50 ℃,respectively. The study might provide a theory basis for industrial production of sugar from chickpea starch.