关键词: 芋头浆, 糖化, 葡萄糖当量值, 中心组合设计

Abstract:

In order to increase the content of reducing sugar in taro pulp, one-factor-at-a-time experiments and central
composite design method were used to optimize the saccharification conditions of the pretreated and liquefied taro pulp.
A quadratic regression model was proposed by response surface analysis. The optimal saccharification conditions were
established as follows: glucoamylase dosage, 170 U/g; temperature, 55 ℃; hydrolysis time, 125 min; and pH, 4.7. Under
these conditions, the dextrose equivalent value of taro pulp reached (21.37 ± 0.06)%, which was in the 95% prediction
interval of the response value. It was suggested that the regression equation had a good prediction capability. Therefore, the
optimal process may be applied to the preparation of high-quality fermented drinks and clarified juice beverages from taro.

Key words: taro pulp, saccharification, dextrose equivalent value, central composite design