响应面法优化低DE值麦芽糊精的制备工艺

Preparation Process Optimization of Low DE Maltodextrin by Response Surface Method

采用中温α-淀粉酶酶解地瓜淀粉,制备了低水解程度(DE值)的麦芽糊精。通过单因素实验,研究了反应温度、反应时间、加酶量和淀粉浓度对产物DE值的影响。在单因素实验的基础上,设计了四因素三水平的响应面实验,建立了数学模型。通过二次回归模型和各因素交互作用的响应曲面图分析,得到制备低DE值麦芽糊精的最优工艺条件:反应时间30 min、反应温度60℃、加酶量20 U·g^(-1)、淀粉浓度20%。

Maltodextrin with low degree of hydrolysis (DE value) was prepared by using medium temperature α-amylase to hydrolyze sweet potato starch. The effects of reaction temperature, reaction time, enzyme amount and starch concentration on the DE value of the product were investigated by single factor experiment. Based on the single factor experiment, a response surface experiment with four factors and three levels was designed and a mathematical model was established. By the analysis of the polynomial regression mode and response surface graph of interaction of various factors, the optimal process conditions for the preparation of maltodextrin with low DE value were: reaction time 30min, reaction temperature 60 ℃, enzyme amount 20 U/g, starch concentration 20%.