响应面法优化制备马铃薯微孔淀粉的研究  

Optimization of potato microporous starch by response surface methodology

作　　者：康丹辉 李华[1] 陆启玉[1] KANG Dan-hui;LI Hua;LU Qi-yu(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《中国食品添加剂》2018年第10期76-84,共9页China Food Additives

基　　金：河南工业大学科学研究基金(省属高校基本科研业务费专项资金):2018RCJH04;河南省科技攻关项目182102110343

摘　　要：以马铃薯为实验材料制备微孔淀粉,考察复合酶添加量及复合酶中α-淀粉酶和糖化酶的比例、反应温度、反应时间和反应pH对微孔淀粉吸油率、吸水率的影响。根据单因素实验结果,采用Box-Behnken试验设计和响应面分析法,确定其最佳工艺条件为:加酶量0.85%、α-淀粉酶和糖化酶的比例1∶2,温度50℃,反应时间12h,pH 4.15,此条件下微孔马铃薯淀粉得率为61.39%,淀粉的吸油率为66.85%。回归模型吸油率的预测值与实测值接近,表明响应面法对马铃薯微孔淀粉制备工艺的优化合理可行。To obtain potato microporous starch, the effects of the amount of complex enzyme and ratio of a-amylase and Amyloglucosidase in the complex enzyme, reaction temperature, reaction time and reaction pH on oil absorption rate and water absorption of microporous starch were investigated. Based on the results of single factor experiments, Box-Behnken test was designed and response surface analysis method was applied to determine the optimal condition, which was ： enzyme complex 0.85 %, ratio of a-Amylase and Amyloglucosidase 1 ： 2, temperature 50℃, reaction time 12h and pH 4.15. Under these conditions, the yield of microporous potato starch was 61.39%, and oil absorption rate of starch was 66.85%. The predicted value of the regression model is close to the testing value, indicating that the response surface method is reasonable and feasible for optimization of potato microporous starch preparation process.

关 键 词：马铃薯 微孔淀粉 吸油率 吸水率 响应面 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS235.2[轻工技术与工程—食品科学与工程]