超声辅助酶解葛根粉及其响应面优化工艺的研究  

Optimization of the ultrasonic-assisted enzymolysis processing of Kudzu root starch by response surface methodology

作　　者：钟红兰[1] 窦晓凤[1] 熊华[1] 张忠[1] 彭海龙[1] 史卿[1] 阮霞[1] 白春清[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

出　　处：《食品工业科技》2013年第5期134-137,141,共5页Science and Technology of Food Industry

基　　金：国家发改委专项(发改投资[2009]2825号);南昌大学食品科学与技术国家重点实验室目标导向项目(SKLF-MB-201005);科技部国家重点实验室自由探索项目(SKLF-TS-201116)

摘　　要：以超声为辅助手段,利用中温α-淀粉酶对葛根粉进行酶解,在单因素实验的基础上,根据Box-Benhnken中心组合实验设计原理采用三因素三水平的响应面实验,以葡萄糖当量(DE值)为考察指标,确定最优酶解工艺参数。确定了辅助超声条件为:超声功率90W、超声时间10min。在该条件下,优化出的最佳酶解工艺为:固形物浓度29.6%,酶解时间32min,酶添加量1.19%。扫描电镜观察结果显示,酶解后的葛根粉颗粒呈不规则片状,变得疏松、易于溶解。Kudzu root starch was hydrolysed by mid-temperature co-amylase and assisted by ultrasonic.Based on single factor tests,a series of Box-Benhnken design experiments were used to determine the optimal hydrolysis process parameters by taking dextrose equivalent（DE） as standard.The optimal ultrasonic conditions were showed at ultrasonic power 90W for t0min.Under these conditions,the optimum enzymolysis process conditions were as follows, solids concentration 29.6%, hydrolysis for 32min, enzyme concentration 1.19%. Scanning electron microscope images showed that Kudzu root starch granules had an irregular flaky shape after hydrolysis,and the surface became loose,thus more apt to dissolving in water.

关 键 词：葛根粉 超声 酶解工艺 响应面分析 

分 类 号：TS201.1[轻工技术与工程—食品科学]