以小麦面粉为原料,通过单因素试验和响应面设计法,优化单独添加α-淀粉酶分离制备谷朊粉的工艺参数,并建立数学模型,通过建立的数学模型预测出最佳的工艺参数为酶解温度58℃、加酶量2.58%、酶解时间4.0h、酶解pH5.94,此时制备的谷朊粉纯度预测值80.28%。但从实际操作的方便和经济效益方面考虑,对数据修正为固液比1：15、酶解温度55℃、加酶量2.5%、酶解时间4.0h、酶解pH6.0,通过验证实验,测得制备的谷朊粉纯度实际值为77.57%,表明模型的预测较为准确。%The process parameters,temperature,enzyme dosage,hydrolysis time and pH,for enzymatic extraction of gluten from defatted wheat flour with α-amylase alone were optimized by one-factor-at-a-time method and response surface methodology.A mathematical predictive model was established for gluten purity as a function of the process parameters.The optimal process conditions were predicted using the model to be enzyme dosage 2.58%,temperature 58 ℃,pH 5.94,and hydrolysis time 4.0 h.Under these conditions,the predicted gluten purity was 80.28%.Further,in view of practical operating convenience and economic cost,the optimal process conditions were modified to be enzyme dosage 2.5%,temperature 55 ℃,pH 6.0,and hydrolysis time 4.0 h.The results from the validation experiments showed that the actual gluten purity was 77.57% under the modified conditions.Thus,the established model could provide accurate prediction.
展开▼
