响应面试验优化中性蛋白酶辅助提取青稞淀粉工艺

Optimization of Neutral Protease-Assisted Extraction of Highland Barley Starch

采用中性蛋白酶辅助提取青稞淀粉,研究料液比、加酶量、酶解时间、酶解温度和p H值对青稞淀粉中蛋白残留量的影响,选择加酶量、酶解时间、酶解温度为影响因素进行响应面优化试验。以淀粉蛋白残留量和淀粉提取率为评价指标,确定最佳提取工艺条件。结果表明,加酶量、酶解温度、酶解时间、加酶量与酶解温度的交互作用及加酶量与酶解时间的交互作用对淀粉蛋白残留量有极显著影响,而对淀粉提取率无显著影响。实验范围内得到的最佳提取工艺条件为加酶量140.79 U/g、酶解温度45.01℃、酶解时间2.57 h,在此条件下青稞淀粉的提取率为60.36%,淀粉蛋白残留量为1.31%。

The neutral protease-assisted extraction of highland barley starch was optimized using response surface methodology. The effects of several operating parameters,namely solid to liquid ratio,enzyme dosage,hydrolysis time,temperature and p H,on the residual protein content of highland barley starch were studied. Three main factors including enzyme dosage,hydrolysis time and temperature were chosen to design response surface experiments using residual protein content and starch yield as the responses. The results showed that the three selected factors as well as the interaction between enzyme dosage and either hydrolysis time or temperature all had significant effects on residual protein content,but had no significant effects on starch yield. The optimal extraction conditions in the selected experimental ranges were determined as follows： enzyme dosage,140.79 U/g;temperature,45.01 ℃; and hydrolysis time,2.57 h,leading to a starch yield of 60.36% and a residual protein content of 1.31%.