响应面法优化甘薯淀粉酶解工艺及动力学模型研究  

Enzymolysis Technology of Sweet Potato Starch by Response Surface Method and Its Kinetic Modeling

作　　者：高义霞[1] 牛伟强[1] 高小刚[1] 周向军[1] 

机构地区：[1]天水师范学院生命科学与化学学院,天水741001

出　　处：《中国粮油学报》2015年第6期43-48,共6页Journal of the Chinese Cereals and Oils Association

基　　金：天水师范学院"青蓝"工程人才基金(TS201406)

摘　　要：研究甘薯淀粉的α-淀粉酶酶解工艺及动力学。以葡萄糖释放率为考察指标,研究酶解时间、酶量、淀粉浓度、p H值及酶解温度对α-淀粉酶酶解甘薯淀粉的影响,利用单因素和响应面法优化酶解工艺。通过Lineweaver-Burk和Wilkinson统计法求解米氏常数(Km)和最大反应速度(Vm),建立相应动力学模型。结果表明:α-淀粉酶酶解甘薯淀粉最优参数为:时间40 min,温度60℃,p H 5.0,酶量0.6 U/m L和淀粉质量浓度5 mg/m L,在此条件下,验证值为(50.676±0.294)%,n=5,RSD=0.519%。在p H 6.0,50℃条件下,活化能(Ea)=31.986 k J/mo L,Km=0.988 mg/m L,Vm=0.107 mg/(m L·min)。To study enzymolysis technology of sweet potato starch and its kinetic modeling, the releasing rate of glucose was taken as an index, and the effects of hydrolysis time, enzyme adding amount, starch concentration, pH and hydrolysis temperature of enzymatic hydrolysis of sweet potato starch have been explored. Single experiment and response surface method have been applied to optimize enzymolysis. At the same time, Michaelis constant （Km）, maximum velocity （Vm） and corresponding kinetic equation were also calculated by Lineweaver - Burk Plotting and Wilkinson Statistical Method. The results showed that the optimal enzymolysis parameters were 40 min, 60 ℃, pH 5. 0, enzyme adding amount of 0.6 U/mL, and starch concentration of 5 mg/mL. On this conditions, verification value was （ （50. 676 ± 0. 294） %, n = 5 ）, RSD = 0.519%. At pH 6.0 and 50 ℃, Ea = 31. 986 kJ/moL, Km and Vm were 0.988 mg/mL and 0. 107 mg/（ mL · min） respectively.

关 键 词：甘薯淀粉 酶解 动力学 响应面法 

分 类 号：TS201.1[轻工技术与工程—食品科学]