|
响应面法优化弹簧糊精的酶解制备工艺
|
Application of Response Surface Methodology to Optimize Spring Dextrin Preparation Parameters by Enzyme Hydrolysis
|
|
DOI:10.3969/j.issn.1673-1689.2018.07.005
|
中文关键词: 弹簧糊精 酶解 响应面优化 链长分布
|
英文关键词: spring dextrin,enzyme hydrolysis,response surface methodology,chain-length
|
基金项目:
|
|
摘要点击次数: 84
|
全文下载次数: 226
|
中文摘要:
|
以蜡质玉米淀粉为原料,通过单因素试验和响应面设计法,优化了普鲁兰酶酶解制备弹簧糊精的工艺参数,并建立数学模型,得到的最佳工艺参数为:pH 4.96、酶解温度53.32 ℃、酶用量420 U/g、酶解时间6 h,此工艺条件下制备的弹簧糊精纯度为99.2%。测定了制备的弹簧糊精的链长分布,实验结果表明聚合度(以DP表示)小于60的弹簧糊精占总弹簧糊精质量分数的95.5%,其中聚合度为DP 6~12、13~24、25~36、37~60的弹簧糊精质量分数分别为24.40%、45.08%、19.60%及10.92%。
|
英文摘要:
|
The spring dextrin were prepared by enzymatic hydrolysis of waxy maize starch with pullulanase alone,and the process parameters were optimized by one-factor-at-a-time method and response surface methodology. The optimal results were observed at conditions of enzyme dosage 420 U/g,hydrolysis for 6 h at 53.32 ℃,pH 4.96,predicted using mathematical predictive model. Under these conditions,the spring dextrin purity was 99.2%. The chain-length distribution of the prepared spring dextrin were also evaluated. Results showed that the proportion of spring dextrin with DP<60 were 95.5%,and the relative contents of spring dextrin with DP6~12,DP13~24,DP25~36 and DP37~60 were 24.40%,45.08%,19.60% and 10.92%,respectively.
|
查看全文 查看/发表评论 下载PDF阅读器
|