响应面法优化微孔淀粉制备工艺

Optimization of Porous Starch by Response Surface Methodology

通过单因素、部分因子、Box-Behnken试验,确定最佳制备微孔淀粉的工艺参数。结果表明:反应温度51.92℃、反应时间13.15h、淀粉乳体积分数14.24%、酶用量4.20%、酶配比(m糖化酶:m淀粉酶)4:1、pH4.4为最佳工艺参数,此时微孔淀粉的吸水率156.01%。

The preparation parameters of porous starch were optimized by single-factor, partial-factor and response surface experiments. Results indicated that the optimal preparation parameters were reaction temperature of 51.92 ℃, reaction time of 13.15 h, enzyme addition amount of 4.20%, starch concentration （V/V） 14.24%, reaction pH of 4.4 and glucoamylase-amylase ratio of 4：1. Under these optimal conditions, the water-absorbing capacity of porous starch was 156.01%.