摘要
以野葛为原料,采用葡萄糖当量值(DE值)为评价指标,在单因素试验的基础上,利用中心组合设计试验优化野葛糖化工艺条件并建立回归方程。结果表明,野葛糖化的最佳工艺参数依次为酶解时间220 min、pH 4.2、酶添加量528 U/g、酶解温度58℃。在此工艺条件下糖化液DE值可达到(79.93±0.20)%。
Using Pueraria lobata （Willd.） Ohwi as raw material, the saccharification process was optimized by single-factor experiment, and based on this, the optimal sacchari fication conditions and quadratic regression equation were established by central composite design. The optimal saccharification conditions were obtained as follows： enzymolysis time 220 min, pH 4.2, glucoamylase addition 528 U/g, temperature 58 %. Under the conditions, the DE value of saccharification mash could achieve （79.93±0.20）%.
出处
《中国酿造》
CAS
北大核心
2016年第9期145-149,共5页
China Brewing
关键词
野葛
糖化
葡萄糖当量值
中心组合设计
Pueraria lobata （Willd.） Ohwi
saccharification
dextrose equivalent value
central composite design
