小麦B淀粉浆超低酸水解及其动力学

Hydrolysis and Kinetics of Wheat B Starch Slurry with Extremely Low Acid

小麦B淀粉浆是小麦加工过程产生的一种副产物,将其高值化利用能够促进小麦深加工技术的发展。本研究针对小麦B淀粉浆原料特点,提出了一种超低酸水解糖化工艺路线,考察了超低酸浓度、水解温度和水解时间对水解液中葡萄糖相对质量(DE)值的影响规律,并采用响应面法优化了超低酸水解工艺条件,进一步建立了B淀粉浆的超低酸水解动力学。研究结果显示:B淀粉浆在硫酸质量分数为0.07%,水解温度166℃,水解时间66 min的优化条件下水解,水解液中葡萄糖DE值达到88.58%。动力学结果显示B淀粉浆超低酸水解过程符合一级反应动力学模型,活化能和指前因子分别为75.118 kJ/mol和1.429×10^(7)min^(-1)。

Wheat B starch slurry is the by-product of wheat processing,and its high value utilization can promote the development of wheat deep processing technology.According to the characteristics of wheat B starch slurry,an extremely low acid hydrolysis process was proposed in this study.The effects of extremely low acid concentration,hydrolysis temperature,and hydrolysis time on the dextrose equivalent(DE)values of saccharification were investigated,and the response surface methodology was then used to optimize the conditions of hydrolysis process.Under the optimum conditions of sulfuric acid concentration of 0.07%,hydrolysis temperature of 166℃and hydrolysis time of 66 minutes,the DE value of B starch slurry saccharification reached 88.58%.Furthermore,the kinetics of extremely low acid hydrolysis of B starch slurry was established.The kinetics results showed that the hydrolysis process followed the first-order reaction kinetics model,and the activation energy and pre-exponential factor were 75.118 kJ/mol and 1.429×10^(7) min^(-1),respectively.