响应面法优化板栗淀粉酸水解工艺

Response Surface Optimization of Acid Hydrolysis Process of Starch from Chestnut

采用响应面法优化板栗淀粉的草酸水解工艺。在单因素试验的基础上,利用Design Expert 8.0设计BoxBehnken Design响应面试验,研究水解时间、水解温度以及草酸浓度对板栗淀粉水解度的影响。试验结果表明,板栗淀粉草酸水解的最佳工艺条件为:时间12.85 min,温度126.56℃,草酸浓度2.5 g/L。在此最优水解条件下,模型预测的水解度为40.76%,验证实际水解度为39.98%。

The acid hydrolysis process of starch from chestnut was studied by means of response surface optimization. On the basis of single factors tests ,response surface analysis experiment was designed by Design Expert 8.0 Box-Behnken Design and the effects of hydrolytic time,hydrolytic temperature and oxalic acid concentration are investigated. The results showed that the optimum hydrolytic conditions were hydrolytic time for 12.85 rain,hydrolytic temperature for 126.56 ~C and 2.5 g/L oxalic acid. In this optimal hydrolysis conditions, the practical dextrose equivalent value was 39.98 %, close to the predicted dextrose equivalent value 40.76 %.