响应面优化藕淀粉增抗的工艺研究  

Optimization of the resistance-boosting technology of lotus root starch by response surface method

作　　者：黄赣辉[1] 顾振宇[2] 余飞[1] 邓丹雯[1] 董婧[1] 吴华勇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]浙江工商大学省食品安全重点实验室,浙江杭州310035

出　　处：《食品工业科技》2009年第5期248-250,共3页Science and Technology of Food Industry

基　　金：江西省2007年度科技支撑计划项目;浙江省科技攻关计划项目(2007C22005)

摘　　要：为优化淀粉的增抗工艺,在单因素实验基础上,采用响应面法建立了淀粉增抗方法的二次多项数学模型,并验证了该模型的有效性;探讨了普鲁兰酶用量、酶解时间、冷藏时间三个因素的交互作用及其最佳水平。研究结果表明:普鲁兰酶用量、酶解时间、冷藏时间显著影响淀粉的增抗效果,优化的淀粉增抗条件为:普鲁兰酶用量27ASPU/g干淀粉、酶解时间65min和冷藏时间33h。Aimed at optimizing resistance-boosting technology and conditions of lotus root starch, response surface method was adopted in the basis of single factor experiment,and a second order quadratic mathematical model for resistance-boosting was established.Its validity was verified,the alternate action of above three factors and its optimum level range were also investigated.Results showed that the dose of pullulance, enzymic time, and cold storage time were important factors.The applicability of the model equation for predicting the optimum response values was verified effectively by the validation data. By analyzing the response surface plots and their corresponding contour plots as well as solving the quadratic equation, the optimum process parameters for resistance-boosting were obtained as. dose of pullulance 27ASPU/g, enzymic time 65min and cold storage time 33h.

关 键 词：藕淀粉 普鲁兰酶 抗性淀粉 响应面法 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]