响应面优化小麦淀粉抗老化酶解工艺  

Optimizing Process Parameters for Hydrolysis of Wheat Starch by Response Surface Methodology

作　　者：王柱 史腾轩 王思宇 亓鑫 董墨思 冀迎昕 刘垚彤 李苏红[1] WANG Zhu;SHI Teng-xuan;WANG Si-yu;QI Xin;DONG Mo-si;JI Ying-xin;LIU Yao-tong;LI Su-hong(College of Food Science, Shenyang Agricultural University, Shenyang 110866,Liaoning,China)

机构地区：[1]沈阳农业大学食品学院

出　　处：《食品研究与开发》2019年第17期116-122,共7页Food Research and Development

基　　金：沈阳市科技计划项目（17-158-1-00)

摘　　要：以冻融稳定性、膨胀度和溶解度为指标,研究G4淀粉酶、β-淀粉酶处理对小麦淀粉老化特性的影响。结果表明G4淀粉酶和β-淀粉酶对小麦淀粉老化均有显著的抑制作用;两种酶的抗老化效果之间无显著差异,且二者复配无显著增效作用。在单因素试验的基础上,采用响应面法优化β-淀粉酶的酶解工艺得到最优工艺条件为酶解时间30min、酶解温度52.5℃、加酶量0.13%,在此条件下,与对照相比酶解处理小麦淀粉的析水率降低32.60%、溶解度升高10.54%、膨胀度升高44.45%。The effects of G4-amylase and β-amylase on the retrogradation of wheat starch were discussed by using freeze-thaw stability,swelling power and solubility as indexes.The results showed that both G4-amylase and β-amylase could significantly restrain the retrogradation of wheat starch;there was no significant difference in anti-retrogradation between the two enzymes,moreover there was no significant synergistic effect between them. Based on the single-factor experiment,the β-amylase enzymolysis was optimized by response surface methodology. The optimumal hydrolysis of β-amylase was carried out at 52.5 ℃,for 30 min,and with 0.13 % of enzyme amount. Compared with the control,the syneresis rate of the hydrolyzed wheat starch was decreased 32.60 %,the solubility and swelling degree were increased 10.54 % and 44.45 % respectively.

关 键 词：小麦淀粉 抗老化 G4淀粉酶 Β-淀粉酶 响应面法 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]