| 响应面法优化莲藕淀粉的酶解工艺参数研究 |
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| 引用本文： | 张丽华,韩永斌,孙晶,陆小雪,顾振新,陈培奇,刘安虎,邱永新. 响应面法优化莲藕淀粉的酶解工艺参数研究[J]. 食品与发酵工业, 2005, 31(10): 81-84 |
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| 作者姓名： | 张丽华 韩永斌 孙晶 陆小雪 顾振新 陈培奇 刘安虎 邱永新 |
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| 作者单位： | 1. 南京农业大学农业部农畜产品加工与质量控制重点开放试验室,南京,210095
2. 连云港东海果蔬汁有限公司,连云港,223000 |
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| 基金项目： | 江苏省科技招标项目（2B2003046）资助 |
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| 摘 要： | 研究了淀粉酶反应温度和作用时间及酶用量对莲藕浆液酶解效果的影响,在单因素试验基础上,采用通用旋转设计和响应面分析莲藕浆液淀粉酶酶解的最优条件。结果表明,莲藕淀粉的最佳酶解工艺参数为:淀粉酶用量0.15%,反应温度60.69℃,作用时间116.35min。
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| 关 键 词： | 莲藕 淀粉 酶解工艺 |
| 收稿时间： | 2005-04-25 |
| 修稿时间： | 2005-04-25 |
Optimizing Amylase Usage in Pretreatment of Lotus Root with Response Surface Methodology |
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| Zhang Lihua,Han Yongbin,Sun Jing,Lu Xiaoxue,Gu Zhenxin,Chen Peiqi,Liu Anhu,Qiu Yongxin. Optimizing Amylase Usage in Pretreatment of Lotus Root with Response Surface Methodology[J]. Food and Fermentation Industries, 2005, 31(10): 81-84 |
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| Authors: | Zhang Lihua Han Yongbin Sun Jing Lu Xiaoxue Gu Zhenxin Chen Peiqi Liu Anhu Qiu Yongxin |
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| Affiliation: | 1,Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agri. Uni. , Nanjing 210095, China;2,Dong Hai Fruit Juice Co Ltd., Lianyungang 223000, China |
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| Abstract: | The enzymolytical effect of temperature,time and amylase addition on lotus root pulp was studied. The optimum process parameters were determined with a second-order central composite rotatable design in combination with response surface methodology. The optimum combination was 0.15% amylase addition, 60.69℃, 116.35 min. |
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| Keywords: | lotus root starch enzymolysis technology |
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