复合酶-间歇超声法制备玉米多孔淀粉工艺
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摘要
以玉米淀粉为实验原料,以甲基紫吸附率为响应值,采用Plackett-Burman (PB)和Box-Behnken Design (BBD)法优化复合酶-间歇超声法制备多孔淀粉工艺。同时,用扫描电镜(SEM)对多孔淀粉颗粒的微观形态进行了分析。Box-Behnken响应面法优化结果表明,制备玉米多孔淀粉最佳条件为:水浴加热预处理15 min,底物淀粉浓度33. 33%、酶用量0. 4%(相当于10. 87 IU/g)、酶配比(糖化酶:α-淀粉酶)9:1、pH 5. 0,反应温度50℃、反应时间10 h,超声功率250 W,超声时间29. 83 min,吸附率为62. 42%,是原淀粉对甲基紫吸附率的2. 8倍。电镜微观形态分析显示,多孔淀粉微孔的吸附率变化与其微观结构变化相吻合。
In this study, native corn starch was selected as the experimental material, the adsorption rate of methyl violet was chosen as the response value, Plackett-Burman(PB) and Design Box-Behnken(BBD) method were used to optimize the porous starch preparation of complex intermittent enzyme-ultrasonic. Moreover,the microstructures of porous starch granules were compared by SEM. The best preparation conditions of porous corn starch obtained by Box-Behnken response surface optimized result was shown as follows: heating in a water bath for 15 min for pretreatment, substrate concentration of starch 33. 33%,amount of enzymes 0. 4%(10. 87 IU/g), ratio of enzyme(diastatic enzyme: α-amylase) 9:1, pH 5.0, reaction temperature 50 ℃, reaction time 10 h, ultrasound sonication power 250 W and ultrasonic time 29. 83 min, and the methyl violet adsorption rate of porous starch was62. 42%, which was 2. 8 times as much as that of native starch. Plus, the SEM images showed that the change of absorption ratio of porous starch was identical to the changed microstructure of porous starch granules.
In this study, native corn starch was selected as the experimental material, the adsorption rate of methyl violet was chosen as the response value, Plackett-Burman(PB) and Design Box-Behnken(BBD) method were used to optimize the porous starch preparation of complex intermittent enzyme-ultrasonic. Moreover,the microstructures of porous starch granules were compared by SEM. The best preparation conditions of porous corn starch obtained by Box-Behnken response surface optimized result was shown as follows: heating in a water bath for 15 min for pretreatment, substrate concentration of starch 33. 33%,amount of enzymes 0. 4%(10. 87 IU/g), ratio of enzyme(diastatic enzyme: α-amylase) 9:1, pH 5.0, reaction temperature 50 ℃, reaction time 10 h, ultrasound sonication power 250 W and ultrasonic time 29. 83 min, and the methyl violet adsorption rate of porous starch was62. 42%, which was 2. 8 times as much as that of native starch. Plus, the SEM images showed that the change of absorption ratio of porous starch was identical to the changed microstructure of porous starch granules.
引文
[1]陈立君.我国玉米深加工现状及发展对策[J].吉林蔬菜,2015(11):67-68CHEN L J. Current situation and development countermeasures of deep processing of maize in China[J]. Jilin Vegetable, 2015(11):67-68
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[3]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学,2005ZHU R H. Studies on the production and applications of maize porous starch[D]. Wuxi:Jiangnan University, 2005
[4]尹卓林.多孔淀粉的制备及其吸附应用研究[D].济南:齐鲁工业大学,2013YIN Z L. Studies on the preparation of porous starch and its applications of adsorption[D]. Jinan:Qilu University of Technology, 2013
[5]崔大鹏.微孔淀粉、交联微孔淀粉以及交联微孔淀粉微球的制备及其应用研究[D].兰州:兰州大学,2010CUI D P. Study on the preparation and application of microporous starch, crosslinked microporous starch and crosslinked microporous starch microspheres[D]. Lanzhou:Lanzhou University, 2010
[6]周坚,沈汪洋,万楚筠.微孔淀粉的应用研究[J].中国粮油学报,2005, 20(3):18-21ZHOU J,SHEN W Y,WAN C Y. Applications of Microporous Starch[J]. Journal of The Chinese Cereals and Oils Association, 2005, 20(3):18-21
[7] QIAN D Y, CHANG P R,MA X F. Preparation of controllable porous starch with different starch concentrations by the single or dual freezing process[J]. Carbohydrate Polymers,2011, 86(3):1181-1186
[8] WANG Y F, SHAOJ J, WANG Z L, etal. Study of allicin microcapsules inβ-cyclodextrin and porous starch mixture[J]. Food Research International, 2012, 49(2):641-647
[9]BELINGHERI C, CURTI E, VITTADINI E. Evaluation of porous starch as a f lavour carrie[J].Food&Function,2012, 3(3):255-261
[10] WANG Y F, YE H, ZHOU C H, et al. Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture[J]. European Food Research and Technology, 2012, 234(1):157-163
[11]王后生.生物可降解高吸附性多孔淀粉的研究[D].南京:南京航空航天大学,2011WANG H S. Study on biodegradable high adsorptive porous starch[D]. Nanjing:Nanjing University of Aeronautics&Astronautics, 2011
[12]杨永美,刘钟栋,毕礼政,等.超声波微波协同组合酶法制备玉米多孔淀粉[J].中国食品添加剂,2012, 110(1):76-81YANG Y M,LIU ZDg,BI L Z, et al. Ultrasonic-microwave combined enzyme hydrolysis for preparation of porous corn starch[J]. China Food Additives, 2012, 110(1):76-81
[13]杨圣崇,候聚敏,张琳,等.酶法制备微孔淀粉的研究进展[J].吉林农业科学,2012, 37(4):77-80YANG S C,HOU J M,ZHANG L,etal. Advance in microporous starch's preparation using enzyme method[J]. Journal of Jilin Agricultural Sciences, 2012, 37(4):77-80
[14] YAM ADA T, HISAMATSA M, TERANISH K, et al. Com-ponents of the porous maize starch granle prepared by amylase treatment[J]. Starch, 1995, 47(9):358-362
[15]白家峰,许春平,韦康,等.纳米多孔玉米淀粉的研制及吸附性能研究[J].化工新型材料,2015, 43(1):148-150BAI J F, XU C P, WEI K, et al. Preparation of nanoporous corn starch and the study on adsorption property[J]. New Chemical Materials, 2015, 43(1):148-150
[16]孙寅.改性玉米多孔淀粉的制备、表征和性能研究[D].合肥:安徽农业大学,2014SUNY. Preparation, characterization and properties of modified corn porous starch[D]. Hefei:Anhui Agriculture University, 2014
[17]武赞,吕真,杜先锋.超声波辅助酶解制备多孔淀粉的研究[J].食品与发酵工业,2008, 34(4):25-30WUY, LV Z, DU X F. Ultrasound-assisted technology for producing porous starch by enzyme hydrolysis[J]. Food and Fermentation Industries,2008,34(4):25-30
[18]张洪微,王琴,崔素萍.超声波辅助酶法制备多孔淀粉的中试研究初探[J].食品科技,2013, 38(2):249-251ZHANG H W, WANG Q, CUI S P. Preliminary pilotscale study of porosity starch produced by ultrasonic-assisted ezyme hydrolysis method[J]. Food Science and Technology, 2013, 38(2):249-251
[19] GB 8275-2009.食品添加剂α-淀粉酶制剂[S].北京:中国标准出版社,2009GB 8275—2009. Food additiveα-amylase preparation[S]. Beijing:Standards Press of China,2009
[20] GB 8276-2006.食品添加剂糖化酶制剂[S].北京:中国标准出版社,2006GB 8276—2006. Food additive, saccharifying enzyme preparation[S]. Beijing:Standards Press of China,2006
[21]杨景峰,罗志刚,罗发兴,等.淀粉预处理对酶法制备多孔淀粉影响[J].粮食与油脂,2007(4):14-16YANG J F, LUO Z G,LUO F X,et al. Influences of starch pretreatment on preperation of porous starch using enzyme[J]. Cereals&Oils, 2007(4):14-16
[22]张洪微,崔素萍,唐彦君,等.2种前处理方法对多孔淀粉吸油率的影响[J].中国粮油学报,2016, 31(8):13-16ZHANG H W,CUI S P,TANG Y J, et al. Influences of pretreatment methods on the oil adsorption rate of the porous starch[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(8):13-16
[23]张剑,易华锋,张开诚,等.双酶法水解玉米淀粉的工艺研究[J].酿酒科技,2009(3):95-97, 102ZHANG J, YI H F, ZHANG K C, et al. Research on the degradation of maize starch by double-enzyme method[J].Liquor-Making Science&Technology,2009(3):95-97,102
[24]阮杨峰,周裔彬,宋岑,等.酶量和酶解时间对玉米多孔淀粉制备效果的影响[J].农产品加工,2012, 283(6):19-22RUAN Y F, ZHOU Y B, SONG C, et al. Influence of enzyme concentration and enzymolysis time on preparation effect of porous corn starch[J]. Academic Periodical of Farm Products Processing, 2012, 283(6):19-22
[25]KADKHODAEE R, POVEY M J W. Ultrasonic inactivation of bacillusα-amylase. I. effect of gas content and emitting face of probe[J]. Ultrasonics Sonochemistry,2008,15(2):133-142
[26]李梅青,张瑜,代蕾莉,等.Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学,2015, 36(2):69-74LI M Q, ZHANG Y, DAI LL,et al. Optimization of ultrasonic-assisted extraction of SOD from"ming"mung bean by plackett-burman design and response surface methodology[J]. Food Science, 2015, 36(2):69-74
[27]赵敏洁,蔡海莺,李杨,等.出芽短梗霉产脂肪酶培养基的响应面优化[J].中国食品学报,2017, 7(7):77-85ZHAO M J CAI H Y, LI Y, et al. Statistical optimization of culture medium for enhanced lipase production by aureobasidium pullulans using response surface methodology[J].Journal of Chinese Institute of Food Science and Technology, 2017, 7(7):77-85
[28]张爽,任亚梅,刘春利,等.响应面试验优化苹果渣总三萜超声提取工艺[J].食品科学,2015, 36(16):44-50ZHANG S,REN Y M,LIU C L, et al. Optimization of ultrasonic-assisted extraction of total triterpenoids from apple pomace by response surface methodology[J]. Food Science, 2015, 36(16):44-50
[29]岳瑞雪,孙健,钮福祥,等.响应面分析法优化甘薯乙醇发酵条件[J].核农学报,2014, 28(8):1400-1406YUE R X,SUN J,NIU F X, et al. Optimization of ethanol fermentation from sweet potato by response surface methodology[J].Journal of Nuclear Agricultural Sciences, 2014,28(8):1400-1406
[30]王庆波.谷糠油的提取与氧化机理研究[D].济南:齐鲁工业大学,2014WANGQ B. Study of the extraction of millet bran oil and It's oxidation mechanism[D]. Jinan:Qilu University of Technology, 2014.
[2]李莹.酶水解和交联改性制备玉米多孔淀粉[D].哈尔滨:哈尔滨工业大学,2007LI Y. Producing of corn porous starch by enzymatic hydrolysis and cross-linking modification[D]. Haerbin:Harbin Institute of Technology, 2007
[3]朱仁宏.玉米多孔淀粉制备和应用的研究[D].无锡:江南大学,2005ZHU R H. Studies on the production and applications of maize porous starch[D]. Wuxi:Jiangnan University, 2005
[4]尹卓林.多孔淀粉的制备及其吸附应用研究[D].济南:齐鲁工业大学,2013YIN Z L. Studies on the preparation of porous starch and its applications of adsorption[D]. Jinan:Qilu University of Technology, 2013
[5]崔大鹏.微孔淀粉、交联微孔淀粉以及交联微孔淀粉微球的制备及其应用研究[D].兰州:兰州大学,2010CUI D P. Study on the preparation and application of microporous starch, crosslinked microporous starch and crosslinked microporous starch microspheres[D]. Lanzhou:Lanzhou University, 2010
[6]周坚,沈汪洋,万楚筠.微孔淀粉的应用研究[J].中国粮油学报,2005, 20(3):18-21ZHOU J,SHEN W Y,WAN C Y. Applications of Microporous Starch[J]. Journal of The Chinese Cereals and Oils Association, 2005, 20(3):18-21
[7] QIAN D Y, CHANG P R,MA X F. Preparation of controllable porous starch with different starch concentrations by the single or dual freezing process[J]. Carbohydrate Polymers,2011, 86(3):1181-1186
[8] WANG Y F, SHAOJ J, WANG Z L, etal. Study of allicin microcapsules inβ-cyclodextrin and porous starch mixture[J]. Food Research International, 2012, 49(2):641-647
[9]BELINGHERI C, CURTI E, VITTADINI E. Evaluation of porous starch as a f lavour carrie[J].Food&Function,2012, 3(3):255-261
[10] WANG Y F, YE H, ZHOU C H, et al. Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture[J]. European Food Research and Technology, 2012, 234(1):157-163
[11]王后生.生物可降解高吸附性多孔淀粉的研究[D].南京:南京航空航天大学,2011WANG H S. Study on biodegradable high adsorptive porous starch[D]. Nanjing:Nanjing University of Aeronautics&Astronautics, 2011
[12]杨永美,刘钟栋,毕礼政,等.超声波微波协同组合酶法制备玉米多孔淀粉[J].中国食品添加剂,2012, 110(1):76-81YANG Y M,LIU ZDg,BI L Z, et al. Ultrasonic-microwave combined enzyme hydrolysis for preparation of porous corn starch[J]. China Food Additives, 2012, 110(1):76-81
[13]杨圣崇,候聚敏,张琳,等.酶法制备微孔淀粉的研究进展[J].吉林农业科学,2012, 37(4):77-80YANG S C,HOU J M,ZHANG L,etal. Advance in microporous starch's preparation using enzyme method[J]. Journal of Jilin Agricultural Sciences, 2012, 37(4):77-80
[14] YAM ADA T, HISAMATSA M, TERANISH K, et al. Com-ponents of the porous maize starch granle prepared by amylase treatment[J]. Starch, 1995, 47(9):358-362
[15]白家峰,许春平,韦康,等.纳米多孔玉米淀粉的研制及吸附性能研究[J].化工新型材料,2015, 43(1):148-150BAI J F, XU C P, WEI K, et al. Preparation of nanoporous corn starch and the study on adsorption property[J]. New Chemical Materials, 2015, 43(1):148-150
[16]孙寅.改性玉米多孔淀粉的制备、表征和性能研究[D].合肥:安徽农业大学,2014SUNY. Preparation, characterization and properties of modified corn porous starch[D]. Hefei:Anhui Agriculture University, 2014
[17]武赞,吕真,杜先锋.超声波辅助酶解制备多孔淀粉的研究[J].食品与发酵工业,2008, 34(4):25-30WUY, LV Z, DU X F. Ultrasound-assisted technology for producing porous starch by enzyme hydrolysis[J]. Food and Fermentation Industries,2008,34(4):25-30
[18]张洪微,王琴,崔素萍.超声波辅助酶法制备多孔淀粉的中试研究初探[J].食品科技,2013, 38(2):249-251ZHANG H W, WANG Q, CUI S P. Preliminary pilotscale study of porosity starch produced by ultrasonic-assisted ezyme hydrolysis method[J]. Food Science and Technology, 2013, 38(2):249-251
[19] GB 8275-2009.食品添加剂α-淀粉酶制剂[S].北京:中国标准出版社,2009GB 8275—2009. Food additiveα-amylase preparation[S]. Beijing:Standards Press of China,2009
[20] GB 8276-2006.食品添加剂糖化酶制剂[S].北京:中国标准出版社,2006GB 8276—2006. Food additive, saccharifying enzyme preparation[S]. Beijing:Standards Press of China,2006
[21]杨景峰,罗志刚,罗发兴,等.淀粉预处理对酶法制备多孔淀粉影响[J].粮食与油脂,2007(4):14-16YANG J F, LUO Z G,LUO F X,et al. Influences of starch pretreatment on preperation of porous starch using enzyme[J]. Cereals&Oils, 2007(4):14-16
[22]张洪微,崔素萍,唐彦君,等.2种前处理方法对多孔淀粉吸油率的影响[J].中国粮油学报,2016, 31(8):13-16ZHANG H W,CUI S P,TANG Y J, et al. Influences of pretreatment methods on the oil adsorption rate of the porous starch[J]. Journal of the Chinese Cereals and Oils Association, 2016, 31(8):13-16
[23]张剑,易华锋,张开诚,等.双酶法水解玉米淀粉的工艺研究[J].酿酒科技,2009(3):95-97, 102ZHANG J, YI H F, ZHANG K C, et al. Research on the degradation of maize starch by double-enzyme method[J].Liquor-Making Science&Technology,2009(3):95-97,102
[24]阮杨峰,周裔彬,宋岑,等.酶量和酶解时间对玉米多孔淀粉制备效果的影响[J].农产品加工,2012, 283(6):19-22RUAN Y F, ZHOU Y B, SONG C, et al. Influence of enzyme concentration and enzymolysis time on preparation effect of porous corn starch[J]. Academic Periodical of Farm Products Processing, 2012, 283(6):19-22
[25]KADKHODAEE R, POVEY M J W. Ultrasonic inactivation of bacillusα-amylase. I. effect of gas content and emitting face of probe[J]. Ultrasonics Sonochemistry,2008,15(2):133-142
[26]李梅青,张瑜,代蕾莉,等.Plackett-Burman试验设计及响应面法优化超声辅助提取明绿豆SOD工艺[J].食品科学,2015, 36(2):69-74LI M Q, ZHANG Y, DAI LL,et al. Optimization of ultrasonic-assisted extraction of SOD from"ming"mung bean by plackett-burman design and response surface methodology[J]. Food Science, 2015, 36(2):69-74
[27]赵敏洁,蔡海莺,李杨,等.出芽短梗霉产脂肪酶培养基的响应面优化[J].中国食品学报,2017, 7(7):77-85ZHAO M J CAI H Y, LI Y, et al. Statistical optimization of culture medium for enhanced lipase production by aureobasidium pullulans using response surface methodology[J].Journal of Chinese Institute of Food Science and Technology, 2017, 7(7):77-85
[28]张爽,任亚梅,刘春利,等.响应面试验优化苹果渣总三萜超声提取工艺[J].食品科学,2015, 36(16):44-50ZHANG S,REN Y M,LIU C L, et al. Optimization of ultrasonic-assisted extraction of total triterpenoids from apple pomace by response surface methodology[J]. Food Science, 2015, 36(16):44-50
[29]岳瑞雪,孙健,钮福祥,等.响应面分析法优化甘薯乙醇发酵条件[J].核农学报,2014, 28(8):1400-1406YUE R X,SUN J,NIU F X, et al. Optimization of ethanol fermentation from sweet potato by response surface methodology[J].Journal of Nuclear Agricultural Sciences, 2014,28(8):1400-1406
[30]王庆波.谷糠油的提取与氧化机理研究[D].济南:齐鲁工业大学,2014WANGQ B. Study of the extraction of millet bran oil and It's oxidation mechanism[D]. Jinan:Qilu University of Technology, 2014.