摘要
以葡萄糖值（DE）为考察指标,利用单因素试验和响应面法研究时间、温度、p H及酶与底物比（E/S）对α-淀粉酶酶解高粱淀粉的影响。利用Lineweaver-Burk和Wilkinson统计法求解米氏常数（K_m）和最大反应速度（V_m）,建立相应动力学模型。结果表明：α-淀粉酶酶解高粱淀粉制糖工艺为：时间130 min,温度40℃,p H 7.0及E/S=0.04 U/mg。在此条件下,DE验证值为（38.019±0.226）%。在p H 6.0,50℃条件下,K_m=28.888 mg/m L,V_m=0.156 mg/（m L·min）。在30～50℃范围内,E_a=4.448 k J/mo L,ΔH=65.187k J/mol。该研究为高粱淀粉工业制糖提供理论依据。
With dextrose equivalent value（ DE） as an index,the effects of time,temperature,p H and the ratio of enzyme to substrate concentration（ E/S） on enzymolysis of sorghum starch with α- amylase were explored based on single experiment and response surface method. Michaelis constant（ K_m）,Maximum velocity（ V_m） and its corresponding kinetics modeling were also determined by Lineweaver- Burk and Wilkinson statistical method. The results indicated that the optimal technology was time 130 min,temperature 40℃,p H 7. 0 and E/S = 0. 04 U/mg. The verification DE reached（ 38. 019 ± 0. 226） %. Under p H 6. 0 and temperature 50 °C,K_mand V_mwere 28. 888 mg/m L and 0. 156 mg/（ m L min）,respectively. E_a and ΔH were 4. 448 k J/mo L and 65. 187 k J/mol in the temperature range of 30 to 50℃,respectively. The study provided theory basis for industrial production of sugar from sorghum starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2016年第5期135-140,共6页
Journal of the Chinese Cereals and Oils Association
基金
天水师范学院"青蓝"工程人才基金(TS201406)
关键词
高粱
酶解
动力学
响应面
Sorghum（Sorghum bicolor）
enzymolysis
Kinetics
response surface method
