响应曲面法优化麦芽中β-淀粉酶提取工艺的研究  

Optimization of the extraction technique of β-amylase from germinated barley by using response surface method

作　　者：靳纪培[1] 黄军[2] 刘春风[1] 李永仙[1] 李崎[1] 顾国贤[1] 

机构地区：[1]江南大学生物工程学院酿酒工程与技术实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品工业科技》2008年第11期159-162,共4页Science and Technology of Food Industry

摘　　要：通过实验比较大麦发芽前后β-淀粉酶活力的变化及影响麦芽β-淀粉酶提取的主要因素。在单因素实验基础上,采用Box-Behnken设计中的五因素三水平的响应曲面分析法,建立了麦芽中β-淀粉酶提取的二次多项数学模型,考察了各因素对β-淀粉酶提取的影响。结果表明,大麦发芽第3dβ-淀粉酶活力最大;β-淀粉酶提取优化工艺条件为:料液比1∶17、温度44℃、缓冲液pH6.4、提取时间2.3h,还原剂用量1.64g/L;在此工艺条件下,每克绝干麦芽提取得到的β-淀粉酶酶活为1230.22U。The extraction process of β-amylase from germinated barley was researched on the basis of one-factor tests and the Box-Behnken center-united experimental design principle. The method of response surface analysis with 5 factors and 3 levels was adopted. A second order quadratic equation for extraction of β-amylase was built. The results showed that the extraction activity of β-amylase from germinated barley in third day was the highest. By using this new method,the optimum extraction condition was obtained as follows：liquid to material ratio 1：17, extraction temperature 44℃, buffer-solution pH 6.4, extraction time 2.3h, NaHSO3 concentration 1.64g/L. Under the optimized condition,the average extraction activity of β-amylase from 1g was 1230.22U.

关 键 词：Β-淀粉酶 提取 响应曲面法 优化工艺 

分 类 号：TS201.1[轻工技术与工程—食品科学]