响应面实验优化小麦胚芽淀粉酶解工艺

Optimization of Enzymolysis Conditions for Treatment of Wheat Germ Starch Using Response Surface Methodology

摘要: 在加酶量、料液比、酶解时间及酶解温度四个单因素试验的基础上，运用响应面分析法，以小麦胚芽中还原糖含量为评价指标，对α-淀粉酶酶解小麦胚芽中淀粉的最佳工艺进行了研究，并利用统计学方法建立了α-淀粉酶酶解小麦胚芽淀粉的二次多项数学模型。结果表明,最佳酶解条件为：酶添加量44 U/mL，酶解温度88℃，酶解时间70 min。在此条件下酶解产物的还原糖含量达(14.75 ± 0.36)%。该试验用响应面法优选出的酶解工艺合理可行，为小麦胚芽固体饮料的开发提供了理论依据。

Abstract: Based on the four single-factor experiments, namely enzyme dosage, solid-liquid ratio, tempera-ture and time, the optimization of enzymolysis conditions for treatment of wheat germ starch by α-amylase was studied using response surface methodology. A second-order mathematic model for the enzymolysis of wheat germ starch was established by statistical methods. The results showed that the optimal enzymolysis conditions were as follows: the enzyme dosage of 44 U/mL at 88˚C for 70 min. Under the optimal enzymolysis conditions, the reducing sugar content was obtained to (14.75 ± 0.36)%. The optimized enzymolysis conditions were proved reasonable and feasible, which can provide a theoretical basis for the development of wheat germ solid beverages.