| 响应面法优化荸荠的酶解条件 |
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| 引用本文： | 孟秀梅,李明华,张兰,李西腾,胡飞宇. 响应面法优化荸荠的酶解条件[J]. 食品工业, 2020, 0(3): 129-133 |
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| 作者姓名： | 孟秀梅 李明华 张兰 李西腾 胡飞宇 |
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| 作者单位： | 江苏食品药品职业技术学院;江苏食品加工工程技术研究开发中心 |
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| 基金项目： | 江苏食品药品职业技术学院(JSSPMS2017204);江苏省高校大学生创新训练计划项目(201913104027Y);江苏高校品牌专业建设工程项目(PPZY2015B193)。 |
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| 摘 要： | 采用α-淀粉酶对荸荠进行酶解,在单因素试验基础上,以荸荠汁中可溶性固含物含量为评价指标,通过响应面法优化酶解条件。结果表明,淀粉酶用量0.17%,酶解温度52℃,酶解2.29 h,荸荠酶解液可溶性固形物达到1.88%,出汁率达到91.23%。
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| 关 键 词： | 荸荠 淀粉酶 酶解 响应面 |
Optimization Enzymatic Hydrolysis Conditions on Water Chestnuts with Response Surface Method |
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| MENG Xiumei,LI Minghua,ZHANG Lan,LI Xiteng,HU Feiyu. Optimization Enzymatic Hydrolysis Conditions on Water Chestnuts with Response Surface Method[J]. The Food Industry, 2020, 0(3): 129-133 |
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| Authors: | MENG Xiumei LI Minghua ZHANG Lan LI Xiteng HU Feiyu |
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| Affiliation: | (Jiangsu Food and Pharmaceutical Science College,Huai'an 223005;Jiangsu Engineering Research and Department Center for Food Processing,Huai’an 223005) |
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| Abstract: | The enzymatic hydrolysis of starch the optimum water chestnuts juice starch was analyzed.On the basis of single factor experiment,the content of soluble solid in water chestnut juice was taken as the evaluation index,and the hydrolysis conditions were optimized by response surface methodology.The results showed that withα-amylase dosage 0.17%,hydrolysis temperature 52℃and hydrolysis 2.29 h,the soluble solids and juice yield were 1.88%and 91.23%respectively. |
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| Keywords: | water chestnuts amylase enzymatic response surface |
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