期刊论文

中文

农产品加工

1671-9646

2015

3

22-26

10.3969/jissn.1671-9646(X).2015.03.008

湖北省重点新产品新工艺研究开发项目

本校为第一机构

通过单因素试验考察料液比、p H值、酶添加量、酶添加比例、酶解时间及酶解温度对莲房中淀粉水解度和蛋白质水解度的影响,并选择料液比、p H值、酶添加量、酶解时间建立4因素回归模型。以淀粉水解度和蛋白质水解度的加权值为指标,采用响应面法优化莲房膳食纤维制备的工艺参数为料液比1∶16,p H值5.4,酶添加量0.3%,α-淀粉酶和木瓜蛋白酶的复合比例1∶1,酶解时间57 min,酶解温度80℃。在此条件下,莲房中淀粉水解度和蛋白质水解度分别达74.83%和34.26%,可为莲房膳食纤维的开发提供技术参考。

The effects of material-liquid ratio,p H value,enzyme addition,enzyme addition proportion,enzymatic time and enzymatic temperature on the hydrolysis degree of starch and protein are investigated by single-factor experiment. Then,material-liquid ratio,p H value,enzyme addition and enzymatic time are selected to established the regression mathematical model with four factors. The weighted value of the hydrolysis degree of starch and protein is used to optimize the technological parameters by response surface methodology. The optimize conditions a...