Application of Response Surface Methodology to Optimize Spring Dextrin Preparation Parameters by Enzyme Hydrolysis

doi:10.3969/j.issn.1673-1689.2018.07.005

Home > Archive>Volume 37, Issue 7, 2018 >701-706. DOI:10.3969/j.issn.1673-1689.2018.07.005

Application of Response Surface Methodology to Optimize Spring Dextrin Preparation Parameters by Enzyme Hydrolysis
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                        10.3969/j.issn.1673-1689.2018.07.005
                    
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The spring dextrin were prepared by enzymatic hydrolysis of waxy maize starch with pullulanase alone，and the process parameters were optimized by one-factor-at-a-time method and response surface methodology. The optimal results were observed at conditions of enzyme dosage 420 U/g，hydrolysis for 6 h at 53.32 ℃，pH 4.96，predicted using mathematical predictive model. Under these conditions，the spring dextrin purity was 99.2%. The chain-length distribution of the prepared spring dextrin were also evaluated. Results showed that the proportion of spring dextrin with DP＜60 were 95.5%，and the relative contents of spring dextrin with DP6~12，DP13~24，DP25~36 and DP37~60 were 24.40%，45.08%，19.60% and 10.92%，respectively.

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MIN Dandan, XU Xueming, JIAO Aiquan, PAN Xiaowei, JIN Zhengyu. Application of Response Surface Methodology to Optimize Spring Dextrin Preparation Parameters by Enzyme Hydrolysis[J]. Journal of Food Science and Biotechnology,2018,37(7):701-706.

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Online: September 28,2018
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