Study on the processing optimization and modelling of enzymolysis for Chickpea starch based on response surface method

Using dextrose equivalent value( DE) as an index,the effect of temperature,p H and the ratio of enzyme to substrate concentration( E / S) on enzymolysis of chickpea starch with α- amylase were explored based on single experiment and response surface method.The Michaelis constant( Km),Maximum velocity( Vm) and corresponding kinetics modeling were also established by Lineweaver- Burk plotting and Wilkinson statistical method,respectively.The results indicated that the optimal parameters were p H6.5,temperature 55 ℃ and E / S value0.12 U / mg,and the verification value was 23.103% ± 0.454%.Ea and ΔH were 18.977 k J / mol and 19.624 k J / mol in the temperature range of 30 ℃ to 50 ℃,respectively. The study might provide a theory basis for industrial production of sugar from chickpea starch.