基于响应曲面法的玉米粉复合酶解工艺优化研究  

Optimization of corn flour compound enzymatic hydrolysis technology based on response surface methodology

作　　者：李杨[1] 吴慧 马丽媛[1] 侣静亚 LI Yang;WU Hui;MA Li-yuan;Lü Jing-ya(College of Food and Pharmaceutical Engineering,Suihua College,Suihua 152061,Heilongjiang,China)

机构地区：[1]绥化学院食品与制药工程学院,黑龙江绥化152061

出　　处：《粮食与油脂》2021年第7期123-127,共5页Cereals & Oils

基　　金：黑龙江省教育厅基本科研业务费多学科交叉项目(KYYWF10236180208);黑龙江省大学生创新创业训练计划项目(201910236054);黑龙江省属高校基本科研业务费科研项目青年项目(KYYWF10236190112)。

摘　　要：以优质寒地黑土玉米为原料,利用单因素试验值、Box-Behnken试验设计和响应面分析研究酶解时间、酶解温度、复合酶添加量对水解程度(DE值)的影响,优化复合酶解工艺参数.优化结果表明:当复合酶(淀粉葡萄糖苷酶与脂肪酶)质量比5:5时,在酶解时间58 min、酶解温度59℃、复合酶添加量0.26%(以原料质量为基准)条件下生产的玉米粉基料水解程度可达23.03%,且干燥后的玉米粉冲调性和稳定性较好.Using high quality black soil corn as raw material,the effects of enzymolysis time,enzymolysis temperature and compound enzyme addition on hydrolysis degree(DE)were studied by using single factor test value,box Behnken test design and response surface analysis.The results showed that when the mass ratio of starch glucosidase to lipase was 5∶5,the hydrolysis degree of corn flour base material could reach 23.03%under the conditions of 58 min of hydrolysis time,59℃of hydrolysis temperature and 0.26%of compound enzyme(based on the mass of raw material),and the seasonability and stability of dried corn flour were better.

关 键 词：玉米粉 酶解工艺 响应曲面法 DE值 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]