响应曲面法优化小麦淀粉制备麦芽糖浆糖化工艺的研究

以小麦淀粉为试验原料,利用β-淀粉酶、真菌α-淀粉酶为主要糖化酶,采用协同糖化技术制备麦芽糖浆。依据DE值、麦芽糖含量两项指标变化情况为主要指标,在单因素试验的基础上,利用响应曲面法对小麦淀粉糖化工艺参数进行优化研究。响应曲面分析结果表明:最佳糖化工艺条件为糖化时间为37.30 h,β-淀粉酶添加量为10 mL,真菌α-淀粉酶添加量为9.5mL,实际的DE值与预测DE值接近为103.32%。同时,利用高效液相色谱法(HPLC)检测得出麦芽糖的含量为62.1%。

Application of response surface methodology for the saccharifying technical conditions of maltose syrup from wheat starch

The optimistic parameters of the saccharifying in the key technology of producing wheat starch were determined using response surface methodology(RSM).It was established by contrast analysis of single factors.The DE value and maltose contents were measured as indexes to determine the saccharifying condition of wheat starch which was enzymolysised by β-Amylase and fungal-α-Amylase.The research showed that the main technical conditions were as follows : the ture DE value of wheat starch saccharifying near to the anticipant DE value,was 103.32%,when the holding time was 37.30h,the dosage of 10 mLβ-Amylase,and the dosage of 9.5 mL fungal-α-Amylase.Under the above situations,the content of maltose was 62.1% according to High performance liquid chromatography(HPLC).