摘要
玉米淀粉是一种常见的食品添加剂,因其性能优良且价格低廉被广泛使用。玉米淀粉的提取目前主要以湿法提取为主,为解决湿法提取存在的化学残留与污染的问题,本试验探究了使用发酵方法联合酸性蛋白酶提取玉米淀粉的工艺。在单因素实验的基础上利用响应面法进行优化,确定了发酵法制备玉米淀粉的最佳工艺参数为:料液比1∶5.170、加酶量1100 U/g、酶解时间25.782 h,预测淀粉得率为72.64%。多个因素对于淀粉得率影响的顺序是:酶解时间>料液比>加酶量。经验证,拟合模型与实际验证吻合,表明该方法在提高产品得率的基础上可解决湿法提取的污染问题,是一种较为高效的提取玉米淀粉的方法,具有应用于淀粉提取加工行业的可行性与科学性,以期为玉米淀粉提取加工行业作为理论指导。
Corn starch is a common food additive,which is widely used because of its excellent properties and low price.The corn starch extraction is mainly based on wet extraction at present.In order to solve the chemical residues and contamination problems of wet extraction,this experiment investigated the process of corn starch extraction using fermentation method combined with acid protease.Based on the single-factor experiments,the optimal parameters for corn starch preparation by fermentation were determined by response surface method as follows:Solid-liquid ratio was 1∶5.170;enzyme addition amount was 1100 U/g;enzymatic digestion time was 25.782 h.The predicted starch yield was 72.64%.The order of multiple factors affecting starch yield was enzymatic digestion time>solid-liquid ratio>enzyme addition amount.It had been verified that the fitted model was consistent with the actual validation,indicating that the method could solve the pollution problem of wet extraction while improving the product yield;and this method was a more efficient method for extracting corn starch and had the feasibility and scientific applicability in the starch extraction and processing industry.It is expected that it will serve as a theoretical guide for the corn starch extraction and processing industry.
作者
郑梓威
王馨
吴孟仙
陈媛媛
刘宵彤
杨生玉
李星科
ZHENG Ziwei;WANG Xin;WU Mengxian;CHEN Yuanyuan;LIU Xiaotong;YANG Shengyu;LI Xingke(Institute of Biological Engineering,College of Life Sciences,Henan University,Kaifeng 475004;Henan Applied Microbial Engineering Research Center,Kaifeng 475004)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期101-108,共8页
China Food Additives
基金
河南省高等学校重点科研项目(15A180002)
河南大学博士基金
关键词
玉米淀粉
提取
发酵
酸性蛋白酶
响应面法
corn starch
extraction
fermentation
acid protease
response surface methodology
