响应曲面法在环糊精糖基转移酶反应中的应用  

APPLICATION OF RESPONSE SURFACE METHODOLOGY IN ENZYMETIC REACTION USING CYCLODEXTRIN GLYCOSTRANSFERASE

作　　者：曹新志[1] 金征宇[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《郑州工程学院学报》2004年第1期58-61,共4页

摘　　要：通过单因素实验确定了pH、温度、加酶量、反应时间对环糊精糖基转移酶生产γ 环糊精有影响.并用响应面实验确定了生产γ 环糊精的最佳工艺参数:pH8 12、温度60℃、加酶量1200U/g底物.该工艺条件下,γ 环糊精的产量可达14 31mg/mL.pH, temperature, E/S and reaction time can influence the yield of γ-cyclodextrin by single factor experiment.Response surface methodology(RSM) was used in enzymatic reaction to produce γ-cyclodextrin using cyclodextrin glycostransferase.The optimal parameters were as follows:pH8.12,temperature 60℃,E/S 1 200 U/g starch.Under these conditions,the yield of γ-cyclodextrin was up to 14.31 mg/mL.

关 键 词：响应曲面法 环糊精糖基转移酶 Γ-环糊精 生产工艺 PH 温度 加酶量 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]