低DE值大米粉酶法制备工艺优化

以大米粉为原料,采用α-淀粉酶为生物酶制剂制备低DE值的碳水化合物基脂肪替代物,研究考察了加酶量、底物浓度、反应温度、反应时间4个因素对大米粉酶解物DE值的影响。结果显示:DE值随加酶量与反应温度增加而增加,而随着底物浓度的增加呈现先增加后减少的趋势,当反应到15 min后,DE值变化缓慢。应用响应面法对酶水解工艺进行优化,采用3因素3水平的响应面分析法,考察底物浓度、酶添加量和反应温度3个影响因素对大米粉DE值的影响,建立DE值和影响因子的多元二次回归方程。最终确定酶法制备大米基脂肪替代物的最佳工艺参数:底物浓度35%,酶添加量8.40μL/100g,温度72℃,在此条件下大米水解物的DE值为6.05±0.24%,在碳水化合物基脂肪替代物适宜聚合度的范围。

Optimization of Enzymatic Hydrolysis of Low DE Rice Powder

The aim of the study was to research the preparation of the lowDE value carbohydrate based fat substitute with rice powder and alpha - amylase enzyme. The results showed the effects of added amount of enzyme, substrate concentration, reaction temperature and reaction time on the riceDE value. Those results showed thatDEvalue increased with the increase of enzyme addition and reaction temperature. And with the increase of the substrate concentration a trend which firstly increased and then decreased was showed. When the reaction time reached 15 min,DEvalue changed slowly. The study investigated the influence of substrate concentration, enzyme dosage and reaction temperature three factors on rice flourDEvalue and established the multiple quadratic regression equation ofDE value with three factors and three levels of response surface analysis. Finally, the optimum technological parameters of enzymatic preparation of fat substitutes was determined which the substrate concentration was 35%, enzyme amount was 8.40 μL/100g and temperature was 72℃.In this condition,DEvalue of rice hydrolyzate was 6.05±0.24 % which was suitable degree of polymerization for carbohydrate based fat substitute.