啤酒科技
啤酒科技
비주과기
BEER SCIENCE AND TECHNOLOGY
2012年
7期
20-24
,共5页
麦芽%极限糊精酶
麥芽%極限糊精酶
맥아%겁한호정매
malt limit dextrinase
本文研究麦芽极限糊精酶提取的最佳工艺条件，采用单因素分析、多元二次回归、Box—Behnken中心组合实验建立数学模型及采用响应面分析法获得了酶提取的最优工艺参数为：液料比4．25、温度45℃、pH值5．4、时间17．4h、还原剂用量21．4mmol／L。
本文研究麥芽極限糊精酶提取的最佳工藝條件，採用單因素分析、多元二次迴歸、Box—Behnken中心組閤實驗建立數學模型及採用響應麵分析法穫得瞭酶提取的最優工藝參數為：液料比4．25、溫度45℃、pH值5．4、時間17．4h、還原劑用量21．4mmol／L。
본문연구맥아겁한호정매제취적최가공예조건，채용단인소분석、다원이차회귀、Box—Behnken중심조합실험건립수학모형급채용향응면분석법획득료매제취적최우공예삼수위：액료비4．25、온도45℃、pH치5．4、시간17．4h、환원제용량21．4mmol／L。
The effects of different extraction time, temperature, pH value, ratio of material and the concentration of reducing agent on limit dextrinase activity were discussed. On the basis of one-factor tests, the Box-Behnken center-united experimental design and response surface methodology were used to optimize the extraction condition. The optimum extraction condition was obtained as follows： the ratio of liquid to material 4.25：1, extraction temperature 45℃, extraction time 17.4h, extraction pH value 5.4 and L-Cys-HC1 concentration 21.4mmol/L.
