麦芽极限糊精酶提取工艺的优化研究  

Optimization of Technology for Extraction of Malt Limit Dextrinase

作　　者：何熙[1] 涂京霞[1] 何艳克[2] He Xi , Tu Jing-xia＇ , He Yan-ke2

机构地区：[1]广州珠江啤酒股份有限公司技术中心,510308 [2]华南理工大学轻工与食品学院,510640

出　　处：《啤酒科技》2012年第7期20-24,共5页Beer Science and Technology

摘　　要：本文研究麦芽极限糊精酶提取的最佳工艺条件，采用单因素分析、多元二次回归、Box—Behnken中心组合实验建立数学模型及采用响应面分析法获得了酶提取的最优工艺参数为：液料比4．25、温度45℃、pH值5．4、时间17．4h、还原剂用量21．4mmol／L。The effects of different extraction time, temperature, pH value, ratio of material and the concentration of reducing agent on limit dextrinase activity were discussed. On the basis of one-factor tests, the Box-Behnken center-united experimental design and response surface methodology were used to optimize the extraction condition. The optimum extraction condition was obtained as follows： the ratio of liquid to material 4.25：1, extraction temperature 45℃, extraction time 17.4h, extraction pH value 5.4 and L-Cys-HC1 concentration 21.4mmol/L.

关 键 词：麦芽 极限糊精酶 

分 类 号：TS201.25[轻工技术与工程—食品科学;轻工技术与工程—食品科学与工程]