摘要
以板栗为原料研究了板栗浆的酶解工艺,通过单因素试验,对影响板栗酶解工艺的因素酶加量、料液比、温度、时间、p H值进行研究。根据单因素试验结果,采用Box-Behnken试验设计和响应面分析建立还原糖含量的二次多项式数学模型,确定了影响因素依次为加酶量>温度>时间>p H,得到的最佳酶解工艺条件为α-淀粉酶的添加量0.3%,料液比(g∶m L)1∶4,温度65℃,p H值6.5,酶解时间60 min,还原糖含量(DE值)可达14.56%。
The enzymolysis technology of chestnut was investigated. The influencing factors of enzymatic hydrolysis technology of chestnut including dosage of enzyme, ratio of solid, temperature, time, p H were studied. Based on the result of the single factor experiment, the quadratic polynomial model of the reducing sugar content by using Box-Behnken design and response surface methodology was designed. Factor contribution rate obtained from the F-test were as follows ：dosage of enzyme temperature time p H value.The optimum hydrolytic parameters obtained from response surface analysis were as follows： the dosage of the α-amylase 0.3%, solidliquid 1∶4, temperature 65 ℃, p H value 6.5, enzymolysis time 60 min. Under the optimized conditions, the actual reducing sugar content（DE value） was 14.56%.
出处
《天津农业科学》
CAS
2015年第11期47-53,共7页
Tianjin Agricultural Sciences
基金
河南省2015年财政预算项目(20157814)
2015年河南省重点科技攻关项目(152102210386)
关键词
板栗
酶解
还原糖
响应曲面法
chestnut
enzymolysis
reducing sugar
response surface methodology
