响应面法优化酶解马铃薯淀粉工艺

Optimizing process parameters for enzymolysis of potato starch by response surface methodology

摘要: 采用中温型α-淀粉酶对马铃薯淀粉进行水解,以马铃薯淀粉水解液的DE值为评价指标,在p H、酶解温度、酶解时间单因素实验的基础上,采用响应面法优化了马铃薯淀粉酶解工艺条件。结果表明:p H7.90,酶解温度62℃,酶解时间60 min,在此最优条件下酶解马铃薯淀粉的DE值达57.93%。

Abstract: Using medium temperature type-amylase on potato starch hydrolysis,the DE value of potato starch hydrolysate was the evaluation index. Based on single-factor experiments of the effect of the p H,enzymolysis temperature and enzymolysis time, the optimum condition of potato starch enzymolysis was determined by response surface methodology. The results showed that the optimum conditions were as follows :p H7.90,enzymolysis temperature 62 ℃,enzymolysis time 60 min,under the optimum conditions,the enzymolysis of potato starch DE value was 57.93%.