基于响应面法的杂粮粉酶解工艺优化

Optimization of Enzymatic Hydrolysis Process of Multigrain Flour Based on Response Surface Method

以市售小米、玉米、薏米、绿豆、燕麦为原料,以还原糖含量DE值为指标,采用α-中温淀粉酶和中性蛋白酶复合酶解的方式水解杂粮粉,以不同酶解温度、酶解时间、酶复配质量比、酶添加量为试验因素,通过单因素试验和响应面试验确定最佳酶解工艺。结果表明:当酶解温度为50℃、酶解时间为112 min、酶添加量为0.10%、α-中温淀粉酶与中性蛋白酶质量比为6∶4时,杂粮粉的DE值达到最高值,为25.1%。

The market-sold millet,corn,myotonin,green beans and oats were as raw materials,the DE value was as an indicator,and alpha-medium-temperature amylase and neutral protease were compounded to enzymatic hydrolysis multigrain flour.The enzymolysis temperature,the enzymolysis time,the ratio of enzyme compound and the addition of enzyme were as experimental factors,and the optimum enzymatic enzymatic technology was determined through single factor test and response surface test.The results showed that when the enzymolysis temperature was 50℃,the enzymolysis time was 112 min,the addition of enzyme was 0.10%,and the ratio of alpha-medium temperature amylase to neutral protease was 6∶4,the DE value of multigrain flour reached the highest value of 25.1%.