响应面法优化抗性糊精制备工艺

以玉米淀粉为原料，在单因素试验的基础上，利用响应面试验设计优化酶解法制备抗性糊精的工艺条件，研究α-淀粉酶作用温度、添加量和转苷酶作用温度、添加量及其交互作用对抗性糊精产率的影响。结果表明，最佳酶解工艺为α-淀粉酶作用温度94 ℃，α-淀粉酶添加量0.4%，转苷酶作用温度56 ℃，转苷酶添加量0.3%。在此优化工艺条件下，抗性糊精产率为82.56%，与预测值相对误差为1.46%，表明运用响应面试验法优化得到的该模型有一定的实践指导意义。

Optimization of resistant dextrin preparation process by response surface methodology

Using corn starch as raw material, on the basis of single factor experiments, the resistant dextrin was produced by enzymolysis and the processing conditions were optimized by response surface methodology. The effects of α-amylase reaction temperature, α-amylase addition, trans-glycosidase reaction temperature, trans-glycosidase addition and their interaction effect on resistant dextrin yield were studied. Results showed that the optimal hydrolysis process was α-amylase reaction temperature 94 ℃, α-amylase addition 0.4%, trans-glycosidase reaction temperature 56 ℃, and trans-glycosidase addition 0.3%. Under the optimized conditions, the yield of indigestible dextrin was up to 82.56%, and the relative error was 1.46%, which indicated that the model optimized by response surface experiment had practical significance.