【摘要】 在单因素试验的基础上,选取真菌α-淀粉酶酶量、β-淀粉酶酶量、普鲁兰酶酶量、糖化转苷温度、糖化转苷pH、α-转移葡萄糖苷酶酶量6个因素为自变量,异麦芽糖、潘糖以及异麦芽三糖之和为响应值,采用响应面法优化木薯淀粉制备低聚异麦芽糖工艺中的糖化和转苷工艺。利用Design Expert软件进行模型预测以及响应面分析。优化后工艺:温度为41.9℃,pH 5.45,α-淀粉酶酶量为30.60 U/g(淀粉)、β-淀粉酶酶量为1.04U/g(淀粉)、普鲁兰酶酶量为1.10 U/g(淀粉)和α-转移葡萄糖苷酶酶量为0.48 U/g(淀粉)。经试验验证,在此工艺条件下异麦芽糖、潘糖以及异麦芽三糖总和为0.417 2 g/g(淀粉),与预测值的相对误差为0.48%。更多还原

【Abstract】 The saccharification and transglycosylation technique of isomalto-oligosaccharide from cassava starch was optimized by response surface method.Based on the single factor analysis,the independent variables covered content of α-amylase,content of β-amylase,content of pullulanase,content of a-transglucosidase,and temperature and PH of saccharification and transglycosylation and pH of saccharification and transglycosylation,while the sum of isomaltose,panose and isomaltotrise was evaluated as the response value by response surface analysis.Design Expert software was used for model prediction and response surface analysis.The optimized preparation technique parameters were reaction temperature of 41.9 ℃,reaction pH of 5.45,content of α-amylase of 30.60 U/(g starch),content of β-amylase of 1.04 U/(g starch),content of pullulanase of 1.10 U/(g starch),and content of a-transglucosidase of 0.48 U/(g starch).As the experiment proved,in the above conditions,the sum of isomaltose,panose and isomaltotrise was 0.417 2 g/(g starch).And the relative error was 0.48% between the experimental value and predictive value.更多还原