Optimization of Enzymatic Preparation Process of Reducing Sugar from rice hull by Response Surface Methodology

摘要

the enzymatic preparation process of reducing sugar from rice hull was optimized based on reducing sugar content and polymerization degree in this study. A central composite design of response surface methodology involving reaction temperature,enzyme dosage,pH and reaction time was used,and second-order model for the yeild was employed to generate the response surface. The optimum condition for the process was determined as follows: reaction temperature 53 ℃,enzyme dosage 10.5 %,pH 4.5,reaction time 19 h. The reducing sugar content and polymerization degree at the optimum condition were 26.30 % and 1.19,respectively.