食品科学 ›› 2011, Vol. 32 ›› Issue (24): 167-171.doi: 10.7506/spkx1002-6630-201124035

• 工艺技术 • 上一篇    下一篇

响应面法优化谷朊粉α-淀粉酶单独酶解分离制备工序参数

钟昔阳,杨积东,郑志,徐玉红,王士雷,姜绍通   

  1. 合肥工业大学生物与食品工程学院
  • 出版日期:2011-12-25 发布日期:2011-12-29
  • 基金资助:
    合肥工业大学博士专项基金项目(210HGBZ0570);国家大学生创新性实验计划项目(101035938)

Application of Response Surface Methodology to Optimize Process Parameters for Single Enzymatic Extraction of Wheat Gluten withα-Amylase

ZHONG Xi-yang,YANG Ji-dong,ZHENG Zhi,XU Yu-hong,WANG Shi-lei,JIANG Shao-tong   

  1. (School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)
  • Online:2011-12-25 Published:2011-12-29

摘要: 以小麦面粉为原料,通过单因素试验和响应面设计法,优化单独添加α-淀粉酶分离制备谷朊粉的工艺参数,并建立数学模型,通过建立的数学模型预测出最佳的工艺参数为酶解温度58℃、加酶量2.58%、酶解时间4.0h、酶解pH5.94,此时制备的谷朊粉纯度预测值80.28%。但从实际操作的方便和经济效益方面考虑,对数据修正为固液比1:15、酶解温度55℃、加酶量2.5%、酶解时间4.0h、酶解pH6.0,通过验证实验,测得制备的谷朊粉纯度实际值为77.57%,表明模型的预测较为准确。

关键词: 响应面法, α-淀粉酶, 酶解, 谷朊粉

Abstract: The process parameters, temperature, enzyme dosage, hydrolysis time and pH, for enzymatic extraction of gluten from defatted wheat flour with α-amylase alone were optimized by one-factor-at-a-time method and response surface methodology. A mathematical predictive model was established for gluten purity as a function of the process parameters. The optimal process conditions were predicted using the model to be enzyme dosage 2.58%, temperature 58 ℃, pH 5.94, and hydrolysis time 4.0 h. Under these conditions, the predicted gluten purity was 80.28%. Further, in view of practical operating convenience and economic cost, the optimal process conditions were modified to be enzyme dosage 2.5%, temperature 55 ℃, pH 6.0, and hydrolysis time 4.0 h. The results from the validation experiments showed that the actual gluten purity was 77.57% under the modified conditions. Thus, the established model could provide accurate prediction.

Key words: response surface methodology, α-amylase, enzyme, wheat gluten

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