响应面法优化α-淀粉酶酶解木薯淀粉的工艺及动力学模型研究  

Enzymolysis Technology of Cassava Starch Using Response Surface Method and Its Kinetics Modeling

作　　者：高义霞[1] 路宛如 杨金龙[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》2016年第2期13-17,共5页Journal of the Chinese Cereals and Oils Association

基　　金：天水师范学院"青蓝"人才工程(75201406)

摘　　要：以葡萄糖值（DE）为考察指标,在单因素试验基础之上,利用响应面法研究时间、温度及酶与底物比（E/S）对α-淀粉酶酶解木薯淀粉的影响。利用Lineweaver-Burk和Wilkinson统计法求解米氏常数（K_m）和最大反应速度（V_m）,并建立相应动力学模型。结果表明：α-淀粉酶酶解木薯淀粉制备葡萄糖的最佳参数为：温度60℃,E/S=0.1 U/mg、时间130 min。在此条件下,DE验证值为（82.91±1.32）%。在pH 6.0,50℃条件下,K_m=12.077 mg/mL,V_m=0.218 mg/（mL·min）。在37~52℃范围内,Ea=44.611 kJ/mol,△H=110.847 kJ/mol。Dextrose equivalent value （DE） has been utilized as an index ; the effects of time, temperature and the ratio of enzyme to substrate concentration （E/S） on enzymolysis of cassava starch with α - amylase have been ex- plored based on Single Experiment and Response Surface Method. The michaelis constant （Km）, maximum velocity （Vm） and its corresponding kinetics modeling were also researched. The results indicated that the optimal parameters were as follows： temperature of 60 ℃, E/S = 0. 1 U/mg and time of 130 min. The verification DE could reach （ 82. 91 ± 1.32） %. On condition of pH 6.0 and temperature at 50 ℃, Km, Vm could be 12.077 mg/mL and 0.218 mg/（ mL · min） respectively. Ea and AH were 44. 611 and 110.847 kJ/mol in the temperature range of 37 to 52 ℃ respectively.

关 键 词：木薯 酶解 动力学 响应面 

分 类 号：TS201.1[轻工技术与工程—食品科学]