薏苡仁淀粉酶改性多孔化关键工艺优化

Optimization of Key Technology of the Porous Starch from Coix Seed with Enzymatic Modification

通过二次回归旋转组合试验设计方案,分别建立了糖化酶用量、酶改性时间和酶改性温度与薏苡仁多孔淀粉吸水率、吸油率的回归方程,探讨并优化薏苡仁淀粉多孔化酶改性工艺参数。试验结果表明,酶改性制备薏苡仁多孔淀粉的优化工艺参数组合为:糖化酶用量500 u/mL、酶改性时间16 h、酶改性温度58℃;以此为条件并结合单因素试验所得其他适宜工艺参数制备薏苡仁多孔淀粉,得到的样品吸水率为129.01%,吸油率为79.87%,分别与理想条件下的试验值128.20%和79.30%之间无显著差异(P>0.05)。

Based on the quadratic regression rotary combination design plan of experiment, the regression equations about water adsorption rate Y1 and oil adsorption rate Y2 of the porous starch from Coix seed, dose of glucoamylase （ X1 ）, enzymic modification time （ X2 ） , enzymic modification temperature （ X3 ） were established, to discuss and optimize the technical parameters of the porous starch from coix seed with enzymatic modification. The results showed that the optimized technical parameters of prepared the Coix seed porous starch with enzymatic modification were as follows ：the dose of glucoamylase 500 u/mL, enzymatic modification time 16 h, enzymatic modification temperature 58 ℃. Based on these conditions, and combined with single factor experiment, other technical parameters thereof were obtained with water adsorption rate of the Coix seed porous starch of 129.01% and oil adsorption rate of 79.87% , and there were no significant differences between the theoretical value（ 128.20% and 79.30% ）and the actual measured value （ P 〉 0.05 ）.