摘要
以橙皮苷为原料,利用响应面法优化环糊精葡萄糖基转移酶改性橙皮苷的工艺条件。根据单因素方差分析结果确定影响橙皮苷转化率的主要因素是:反应体系pH、温度和加酶量;利用响应面回归分析方法对反应条件进行优化,得出最佳反应条件是:温度55℃、pH7、加酶量800U/g;通过验证试验得出转化率为78.03%,与模型预测数值(79.79%)没有明显的差异,可信度较高;在最佳反应条件下橙皮苷转化率为79.79%,比已报道(70%)的高。
The study investigated the process technology of enzymatic modification of hesperidin,using cyclodextrin glucanotransferase（CGTase）.The ranges of treatment variables of CGTase concentration,pH and temperature on transformation rate of hepseridin were confirmed through single factor experiment.Response surface methodology（RSM） was conducted to get the optimal parameters.The results indicated that transformation rate of hepseridin was mainly affected by pH,CGTase concentration and temperature.The generated regression model represented the relationship between the independent variables and the responses.From the RSM-generated model,the optimum conditions of enzymatic treatment were identified as CGTase concentration 800 U/g,pH 7 and temperature 55 ℃.Under the optimum conditions,the predicted transformation rate of hepseridin was 79.79%,whereas,the experimental transformation rate of hepseridin was 78.03%.The RSM-predicted and experimental values were not significantly different from each other.The enzymatic modification of hesperidin under the optimum reaction conditions obtained significantly more modified hesperidin（79.79%） than prior reported method（70%）.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第4期202-210,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
海南省自然科学基金项目(309043)
中央级科研院所基本科研业务费重点项目(ITBBKF2008-2)
关键词
橙皮苷
环糊精葡萄糖基转移酶
酶法改性
响应面
优化
Hesperidin
cyclodextrin glucanotransferase
enzymatic modification
response surface analysis
optimization
