响应面法优化面包果淀粉的酶法提取工艺  

Optimization of Enzymatic Extraction Technology of Starch from Breadfruit by Response Surface Methodology

作　　者：钟雪瑶 王少曼 张彦军[1] 徐飞[1] 谭乐和[1] 于寒松[2] 吴刚[1] ZHONG Xue-yao;WANG Shao-man;ZHANG Yan-jun;XU Fei;TAN Le-he;YU Han-song;WU Gang(Chinese Academy of Tropical Agricultural Sciences,Spice and Beverage Research Institute,Wanning 571533,China;College of Food Science and Engineering,Jilin Agricultural Univercity,Changchun 130000,China)

机构地区：[1]中国热带农业科学院香料饮料研究所,海南万宁571533 [2]吉林农业大学食品科学与工程学院,吉长春130000

出　　处：《食品工业科技》2020年第21期139-144,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金(31671816);海南省重点研发计划项目(ZDYF2019069);中国热带农业科学院基本科研业务费专项资金(1630142020005);国家级大学生创新创业项目(201611556003);云南省教育厅质量工程项目(JG2018233)。

摘　　要：为确定酶法提取面包果淀粉的最佳工艺条件,采用中性蛋白酶法提取面包果淀粉,探讨了料液比、酶解温度、酶解时间、加酶量四个因素对面包果淀粉提取率的影响。在此基础上,利用响应面法优化了面包果淀粉的提取工艺。结果表明:面包果淀粉的最佳提取工艺参数为:料液比1∶4 g/mL,酶解温度62℃,酶解时间6 h,加酶量0.13%。在最佳条件下,面包果淀粉的提取率理论值为69.66%,实际验证值为69.97%,拟合模型与实际验证吻合。中性蛋白酶法是一种高效提取面包果淀粉的方法,具有应用于面包果淀粉工业提取的潜力。In order to determine the optimum technological conditions of enzymatic extraction of breadfruit starch,neutral protease method was used to extract breadfruit starch.The effects of four factors,such as solid-liquid ratio,enzymatic hydrolysis temperature,enzymatic hydrolysis time and amount of enzyme,on the extraction rate of bread fruit starch were studied.On this basis,the response surface methodology was used to optimize the extraction technology of breadfruit starch.The results showed that the optimal combinations of extraction process for maximum breadfruit starch production were determined as solid-liquid ratio of 1:4 g/mL,enzymatic hydrolysis temperature of 62℃,enzymatic hydrolysis time of 6 h,and amount of enzyme of 0.13%,respectively.Under the best conditions,breadfruit starch extraction rate of the theoretical value was 69.66%,the actual value was 69.97%,the fitting model was in accordance with the actual verification.Neutral protease method is an efficient method for the extraction of breadfruit starch,which has the potential for industrial extraction of breadfruit starch.

关 键 词：面包果 淀粉 提取 响应面法 中性蛋白酶 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]