响应面法优化板栗抗性淀粉制备工艺

为了提高板栗抗性淀粉含量,并获得抗性淀粉制备方法的最适工艺参数,本研究优化了压热—普鲁兰酶法制备板栗抗性淀粉的工艺,在单因素试验基础上,采用响应面法研究淀粉悬浮液质量分数、普鲁兰酶添加量、酶解时间和冷凝时间对抗性淀粉得率的影响,建立各因素与抗性淀粉得率关系的数学回归模型。最终根据实际工艺操作确定最佳的制备工艺条件为淀粉悬浮液质量分数11.00%,酶添加量9 PUN/g、酶解时间10 h、冷凝时间15 h。在该制备条件下,测得抗性淀粉得率为64.90%,基本符合理论预测值(65.70%)。试验证明,响应面法能够提高板栗抗性淀粉的制备率。

Response Surface Methodology for Optimization of Chestnut Resistant Starch Preparation with Pullulanase

The present study aims to improve the yield of chestnut resistant starch and optimize the processing parameters. The methods of autoclaving treatment and pullulanase hydrolysis were used. Based on the result of single factor experiment, the main processing parameters were optimized by response surface methodology (RSM), which includes starch suspension mass fraction, pullulanase adding amount, enzymatic hydrolysis time and cooling time. A mathematical regression model of the relationship between resistant starch yield and four factors was established. According to the actual processing conditions, the optimum preparation conditions were achieved as follows: starch suspension mass fraction of 11.00%, pullulanase adding amount of 9 PUN/g, enzymatic hydrolysis time of 10 h and cooling time of 15 h. Under above conditions, the yield of the chestnut resistant starch reached 64.90%, which was close to the predicted value(65.70%). Therefore, RSM can be used to design the experiments and increase the yield of chestnut resistant starch.