摘要
以还原糖释放率(DE)为考察指标,考察酶添加量、pH值、温度、时间对紫山药淀粉酶解效果的影响,并采用响应面法对酶解过程中的工艺参数进行优化。通过Lineweaver-Burk和Wilkinson统计法求解米氏常数(Km)和最大反应速度(Vm),建立相应动力学模型。结果表明,紫山药淀粉的最佳酶解工艺条件是α-淀粉酶添加量为23 U/g,酶解温度75℃,酶解p H为5.5,酶解时间77 min,在此条件下,DE值为27.17%;在pH 5.5,75℃条件下,V_m=4.141 mg/(mL·min),K_m=4.329 mg/m L,酶解动力学方程为:v=6.98[S]/(7.94+[S]),R^2=0.996 6。
The effect of enzyme dosage,pH,temperature and time on the enzymatic hydrolysis of purple yam starch was investigated with the release rate of reducing sugar（ DE） as the index. The response surface methodology was used to optimize the process parameters in the enzymolysis process. The Michaelis Menten constant（Km） and the maximum reaction velocity（Vm） were calculated by Lineweaver-Burk and Wilkinson statistical methods,and the corresponding kinetic model was established. The results showed that the optimum enzymolysis conditions of purple yam starch was α-amylase content of 23 U/g,enzymolysis temperature 75 ℃,enzyme solution pH 5. 5,77 min,enzymolysis time under this condition,DE value of 27. 17%. In pH5. 5,under the condition of 75 ℃,the Vm= 4. 141 mg/mL（ min）,Km= 4. 329 mg/m L,enzyme kinetics equation is： [S]= 6. 98/（7. 94 ＋[S]）,R^2= 0. 996 6.
作者
崔晋
马艳弘
黄开红
曹培杰
殷剑美
司卫东
Cui Jin;Ma Yanhong;Huang Kaihong;Cao Peijie;Yin Jianmei;Si Weidong(Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014;College of Food Science and Nutrition Engineering, Shanxi Agricultural University, Taigu 030801;Institute of Economic Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014;Jiangsu Boda Biotechnology Ltd. , Xuzhou 221723)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2018年第6期33-38,44,共7页
Journal of the Chinese Cereals and Oils Association
基金
江苏省农业科技自主创新资金[(cx16)1019]
江苏省苏北科技专项(SZ-XZ2017004)
关键词
紫山药淀粉
酶解
响应面法
动力学
purple yam starch
enzymatic hydrolysis
response surface methodology
kinetics
