响应面法优化酶法提取菠萝蜜种子淀粉工艺

Optimization of enzymatic extraction technology condition of starch from jackfruit seed using response surface methodology

摘要: 为确定酶法提取菠萝蜜种子淀粉的最佳工艺条件,在单因素实验的基础上,选择时间、温度、料液比、加酶量为影响因素,以淀粉得率为响应指标,利用中心组合实验进行响应面优化实验。结果表明,最佳提取工艺参数为:提取时间8 h,提取温度62℃,液料比4∶1 m L/g,加酶量0.10%。菠萝蜜种子淀粉提取率理论值为60.02%,实际验证值为61.83%。拟合得到的模型与实际吻合良好,建立的提取工艺条件稳定,为菠萝蜜种子淀粉的工业化生产提供了理论依据。

Abstract: In order to obtain the maximum starch extraction,four main variables were studied based on the results of a single- factor tests including time,extraction temperature,ratio of liquid to solid and enzyme amount. A central composite design( CCD) was employed to optimize the combination of time,extraction temperature,ratio of liquid to solid and enzyme amount.This resulted in the optimal condition in regards of time,reaction temperature,ratio of solid to liquid and enzyme amount at 8 h,62 ℃,4∶ 1 m L / g,and 0.10%,respectively.Under the optimal condition,the starch extraction was 60.02%,which was in good agreement with the value of 61.83% predicted by the model. The established extraction technology conditions were stable for jackfruit seed starch and it could provide theory basis for industrialized production of jackfruit seed starch.