| 响应面法优化玉米两步浸泡工艺 |
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| 引用本文： | 李锁霞,闵伟红,李鸿梅,刘嘉,张丹,刘景圣.响应面法优化玉米两步浸泡工艺[J].食品科学,2011,32(20):7. |
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| 作者姓名： | 李锁霞 闵伟红 李鸿梅 刘嘉 张丹 刘景圣 |
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| 作者单位： | 吉林农业大学食品科学与工程学院; |
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| 基金项目： | 吉林省科技厅重点资助项目(20080250) |
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| 摘 要： | 以玉米为原料,采用两步浸泡工艺提取淀粉,通过单因素试验考察第2步浸泡工艺中浸泡时间、浸泡温度和酸性蛋白酶添加量对淀粉得率的影响,并通过响应面法建立淀粉得率与浸泡时间、浸泡温度及蛋白酶添加量之间的关系。玉米浸泡的最优工艺条件:第1步浸泡温度52℃、浸泡时间3h;第2步浸泡温度51℃、浸泡时间2.25h、加酶量700U/g。拟合得到的模型较好的符合实际。该方法浸泡时间2.25h,淀粉得率64.9%。
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| 关 键 词： | 玉米淀粉 浸泡 响应面法 |
Optimization of Two-step Corn Steeping by Response Surface Methodology |
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| LI Suo-xia,MIN Wei-hong,LI Hong-mei,LIU Jia,ZHANG Dan,LIU Jing-sheng.Optimization of Two-step Corn Steeping by Response Surface Methodology[J].Food Science,2011,32(20):7. |
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| Authors: | LI Suo-xia MIN Wei-hong LI Hong-mei LIU Jia ZHANG Dan LIU Jing-sheng |
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| Affiliation: | LI Suo-xia,MIN Wei-hong,LI Hong-mei,LIU Jia,ZHANG Dan,LIU Jing-sheng(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China) |
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| Abstract: | A two-step steeping process was designed to extract corn starch in the present work.A series of one-factor-at-a-time experiments were done to investigate the effects of steeping time and temperature and acid protease dosage in the second steeping on starch yield.Further,the relationship of starch yield versus the three parameters was modeled based on a Box-Benhnken experimental design and analyzed by response surface methodology.The optimal corn steeping process conditions were identified as steeping at 52 ... |
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| Keywords: | corn starch steeping response surface methodology |
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