响应面法优化弹簧糊精的酶解制备工艺

Application of Response Surface Methodology to Optimize Spring Dextrin Preparation Parameters by Enzyme Hydrolysis

以蜡质玉米淀粉为原料,通过单因素试验和响应面设计法,优化了普鲁兰酶酶解制备弹簧糊精的工艺参数,并建立数学模型,得到的最佳工艺参数为:p H 4.96、酶解温度53.32℃、酶用量420 U/g、酶解时间6 h,此工艺条件下制备的弹簧糊精纯度为99.2%。测定了制备的弹簧糊精的链长分布,实验结果表明聚合度(以DP表示)小于60的弹簧糊精占总弹簧糊精质量分数的95.5%,其中聚合度为DP 6~12、13~24、25~36、37~60的弹簧糊精质量分数分别为24.40%、45.08%、19.60%及10.92%。

The spring dextrin were prepared pullulanase alone,and the process parameters by enzsqnatic hydrolysis of waxy maize starch with were optimized by one-factor-at-a-time method and response surface methodology. The optimal results were observed at conditions of enzyme dosage 420 U/g,hydrolysis for 6 h at 53.32 ℃ ,pH 4.96,predicted using mathematical predictive model. Under these conditions,the spring dextrin purity was 99.2%, The chain-length distribution of the prepared spring dextrin were also evaluated. Results showed that the proportion of spring dextrin with DP 〈60 were 95.5% ,and the relative contents of spring dextrin with DP6-12,DPI3-24. DP25-36 and DP37-60 were 24.40%, 45.08%, 19.60% and 10.92%, respectively.