%0 Journal Article
%T 响应面法优化弹簧糊精的酶解制备工艺
%A 闵丹丹
%A 徐学明
%A 焦爱权
%A 潘小卫
%A 金征宇
%J 食品与生物技术学报
%D 2018
%R 10.3969/j.issn.1673-1689.2018.07.005
%X 以蜡质玉米淀粉为原料，通过单因素试验和响应面设计法，优化了普鲁兰酶酶解制备弹簧糊精的工艺参数，并建立数学模型，得到的最佳工艺参数为：pH 4.96、酶解温度53.32 ℃、酶用量420 U/g、酶解时间6 h，此工艺条件下制备的弹簧糊精纯度为99.2%。测定了制备的弹簧糊精的链长分布，实验结果表明聚合度（以DP表示）小于60的弹簧糊精占总弹簧糊精质量分数的95.5%，其中聚合度为DP 6~12、13~24、25~36、37~60的弹簧糊精质量分数分别为24.40%、45.08%、19.60%及10.92%。</br>The spring dextrin were prepared by enzymatic hydrolysis of waxy maize starch with pullulanase alone，and the process parameters were optimized by one-factor-at-a-time method and response surface methodology. The optimal results were observed at conditions of enzyme dosage 420 U/g，hydrolysis for 6 h at 53.32 ℃，pH 4.96，predicted using mathematical predictive model. Under these conditions，the spring dextrin purity was 99.2%. The chain-length distribution of the prepared spring dextrin were also evaluated. Results showed that the proportion of spring dextrin with DP＜60 were 95.5%，and the relative contents of spring dextrin with DP6~12，DP13~24，DP25~36 and DP37~60 were 24.40%，45.08%，19.60% and 10.92%，respectively
%K 弹簧糊精 酶解 响应面优化 链长分布&lt
%K /br&gt
%K spring dextrin
%K enzyme hydrolysis
%K response surface methodology
%K chain-length
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201807005&flag=1