响应面法优化速溶无麸质复合谷物粉酶解工艺

Optimization of Enzymatic Hydrolysis of Instant Gluten-Free Compound Cereal Powder by Response Surface Method

采用α-淀粉酶酶解速溶无麸质复合谷物粉,在单因素试验的基础上,选择淀粉酶添加量、酶作用温度、酶作用时间,进行三因素三水平Box-Behnken试验设计,采用响应面法分析3个因素对响应值(糖度)的影响,从而对速溶无麸质复合谷物粉的酶解工艺参数进行优化。结果表明:淀粉酶添加量0.1%、酶作用时间3.3 h、酶作用温度65℃为最优酶解工艺,其预测糖度为9.09 Brix,实测糖度为9.07 Brix,两者基本相符,说明回归方程与实际情况拟合度好。

The use of alpha amylase enzyme solution Gluten-free compound cereal powder, on the basis of single factor experiment, the Box-Behnken test was designed with three factors and three levels of amylase addition, enzyme action temperature and enzyme action time. The response surface methodology was used to analyze the effect of three factors on the response value（sugar content）, so as to optimize the enzymatic hydrolysis parameters of gluten-free compound cereal flour. The effect of three factors on the response value（sugar degree） was analyzed by the response surface method to optimize the enzymatic process parameters of gluten-free compound cereal powder. The results showed that the amylase content 0.1%, enzyme action time 3.3 h, enzyme action temperature of 65 ℃ was the optimal enzyme hydrolysis, the predicting brix was 9.09 Brix, the measured brix was 9.07 Brix, both consistent, suggests that the fit of the regression equation and the actual situation was good.