| 中心组合设计优化野葛糖化工艺 |
| |
| 引用本文： | 褚 冲,姚尚杰,黄 钧,吴重德,周荣清.中心组合设计优化野葛糖化工艺[J].中国酿造,2016,35(9):145. |
| |
| 作者姓名： | 褚 冲 姚尚杰 黄 钧 吴重德 周荣清 |
| |
| 作者单位： | 1.四川大学轻纺与食品学院，四川成都610065；2.四川大学制革清洁技术国家工程实验室，四川成都610065 |
| |
| 摘 要： | 以野葛为原料，采用葡萄糖当量值（DE值）为评价指标，在单因素试验的基础上，利用中心组合设计试验优化野葛糖化工艺条件并建立回归方程。结果表明，野葛糖化的最佳工艺参数依次为酶解时间220 min、pH 4.2、酶添加量528 U/g、酶解温度58 ℃。在此工艺条件下糖化液DE值可达到（79.93±0.20）%。
|
| 关 键 词： | 野葛 糖化 葡萄糖当量值 中心组合设计 |
Optimization ofsaccharification conditions of Pueraria lobata (Willd.) Ohwi with central composite design |
| |
| CHU Chong,YAO Shangjie,HUANG Jun,WU Chongde,ZHOU Rongqing.Optimization ofsaccharification conditions of Pueraria lobata (Willd.) Ohwi with central composite design[J].China Brewing,2016,35(9):145. |
| |
| Authors: | CHU Chong YAO Shangjie HUANG Jun WU Chongde ZHOU Rongqing |
| |
| Affiliation: | 1.College of Light Industry, Textile & Food, Sichuan University, Chengdu 610065, China;
2.National Engineering Laboratory for Clean Technology of Leather Production, Chengdu 610065, China |
| |
| Abstract: | Using Pueraria lobata (Willd.) Ohwi as raw material, the saccharification process was optimized by single-factor experiment, and based on this, the optimal saccharification conditions and quadratic regression equation were established by central composite design. The optimal saccharification conditions were obtained as follows: enzymolysis time 220 min, pH 4.2, glucoamylase addition 528 U/g, temperature 58 ℃. Under the conditions, the DE value of saccharification mash could achieve (79.93±0.20)%. |
| |
| Keywords: | Pueraria lobata (Willd ) Ohwi saccharification dextrose equivalent value central composite design |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国酿造》浏览原始摘要信息 |
|
点击此处可从《中国酿造》下载全文 |
|
