响应面法优化黑苦荞抗性淀粉制备工艺研究

利用高压糊化-普鲁兰酶工艺制备黑苦荞抗性淀粉,采用响应面法优化黑苦荞抗性淀粉制备条件。在单因素实验基础上选取因素和水平,以高压糊化时间、酶解时间和酶添加量为影响因子,采用中心组合法进行3因素3水平实验设计,建立了制备工艺的二次多项数学模型,并验证了该模型的有效性,得到了最优工艺参数：高压糊化时间23 min、酶解时间4.43 h、酶添加量14 ASPU/g,得到黑苦荞抗性淀粉得率为32.36±0.24%,基本符合理论预测值（32.35%）。

Optimization of black Tartary buckwheat resistant starch preparation process by response surface methodology

The black Tartary buckwheat resistant starch was prepared using an autoclave-pullulanase process and the response surface methodology was used to optimize the resistant starch preparation conditions. Based on the single-factor test, a 3-factor, 3-level experimental design was conducted using the central group method with autoclaving time, enzymatic digestion time and enzyme addition as the influencing factors, and a quadratic multinomial mathematical model was established for the preparation process, as well as the validity of the model was verified. The optimal process parameters were obtained: autoclaving time of 23 min, enzymatic digestion time of 4.43 h, and enzyme addition of 14 ASPU/g. The yield of resistant starch of black Tartary buckwheat was 32.36±0.24%, which was basically consistent with the predicted value of the model (32.35%).