响应面优化酶法提取马铃薯膳食纤维工艺

Optimization of Enzymatic Extraction of Dietary Fiber from Potato by Response Surface Methodology

以马铃薯为原料,用酶提取膳食纤维,并运用响应面法对提取工艺进行优化。最佳提取工艺为α-淀粉酶添加量308 U/g、α-淀粉酶作用时间97 min、木瓜蛋白酶添加量203 U/g、木瓜蛋白酶作用时间83 min。在此条件下,马铃薯膳食纤维提取率达39.61%。研究因素的主效应关系为α-淀粉酶作用时间>木瓜蛋白酶作用时间>α-淀粉酶添加量>木瓜蛋白酶添加量。α-淀粉酶添加量和木瓜蛋白酶添加量、木瓜蛋白酶添加量和木瓜蛋白酶作用时间、α-淀粉酶作用时间和木瓜蛋白酶作用时间的交互作用非常显著,α-淀粉酶添加量和α-淀粉酶作用时间、α-淀粉酶作用时间和木瓜蛋白酶添加量的交互作用不显著。

Potato was used as raw material to extract dietary fiber by enzymatic method,and the extraction process was optimized by response surface method.The optimal extraction process was the conditions of 308 U/g of α-amylase,97 min of α-amylase action time,203 U/g of papain and 83 min of papain action time.Under the extraction process,the extraction rate of dietary fiber in potato reached 39.61%.The main effect relationship of the study factors was action time of α-amylase>action time of papain>thermostable α-amylase addition amount>papain addition amount.The interaction between the amount of α-amylase and the amount of papain,the amount of papain and the action time of papain,the action time of α-amylase and the action time of papain was very significant,but the interaction between the amount of α-amylase and the action time of α-amylase,the action time of α-amylase and the amount of papain was not significant.