响应面法优化超声波辅助酸酶法制备荸荠抗性淀粉工艺  

Optimization of Ultrasonic-assisted Acid-enzymatic Preparation of Water Chestnut Resistant Starch by Response Surface Methodology

作　　者：傅新征 林思琦 罗培轩 FU Xinzheng;LIN Siqi;LUO Peixuan(College of Tea and Food Science,Wuyi University,Nanping 354300,China;Institute of Food Science and Technology,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China)

机构地区：[1]武夷学院茶与食品学院,福建南平354300 [2]福建省农业科学院农产品加工研究所,福州350003

出　　处：《湖北民族大学学报（自然科学版）》2024年第4期551-558,共8页Journal of Hubei Minzu University:Natural Science Edition

基　　金：福建省中青年教师教育科研项目(科技类)(JAT210455);福建省大学生创新创业训练计划项目(S202210397062)。

摘　　要：为提高荸荠淀粉的利用率和产品附加值,采用响应面法优化超声波辅助酸酶法制备荸荠抗性淀粉的工艺参数。以荸荠抗性淀粉得率为响应值,通过单因素和响应面实验,考察超声波功率、盐酸摩尔浓度、酸解时间、酶添加量、酶解时间5个因素。结果表明,在超声波功率为400 W、盐酸摩尔浓度为0.65 mol/L、酸解时间为4.0 h、酶添加量为10.88 U/g、酶解时间为6.74 h的最佳工艺参数下,荸荠抗性淀粉的得率最高,达到12.7862%。其中,盐酸摩尔浓度对抗性淀粉得率的影响最显著,酶解时间次之,酶添加量影响最小,这与回归分析结果相吻合。该研究可为开发新型抗性淀粉食品、营养补充剂提供实验数据,在食品添加剂、功能性食品、药物载体等领域具有应用前景。To improve the utilization rate and add value of water chestnut starch,the process parameters for preparing water chestnut resistant starch were optimized using response surface methodology with ultrasonic-assisted acid-enzyme treatment.The yield of water chestnut-resistant starch was used as the response variable,and the five factors of ultrasonic power,hydrochloric acid molar concentration,acid hydrolysis time,enzyme addition amount,and enzymatic hydrolysis time were investigated through single-factor and response surface experiments.The results indicated that the highest yield of water chestnut-resistant starch reached 12.7862%,which was achieved under the process parameters of an ultrasonic power of 400 W,hydrochloric acid molar concentration of 0.65 mol/L,acid hydrolysis time of 4.0 hours,enzyme addition amount of 10.88 U/g,and enzymatic hydrolysis time of 6.74 hours.Among these,hydrochloric acid molar concentration had the most significant impact on the resistant starch yield,followed by enzymatic hydrolysis time,with enzyme addition amount having the least influence,consistent with the regression analysis results.This research can provide experimental data for developing new resistant starch foods and nutritional supplements,with potential applications in the fields of food additives,functional foods,and drug carriers.

关 键 词：荸荠 抗性淀粉 超声波 酸酶法 单因素法 响应面法 工艺优化 

分 类 号：S645.3[农业科学—蔬菜学] TS201.1[农业科学—园艺学]