响应面优化姜黄淀粉的酶法提取工艺

池泓霏; 傅丽娟; 司瑞茹; 韦航; 黄彪; 曾绍校; 傅建炜

doi:10.19303/j.issn.1008-0384.2023.04.015

响应面优化姜黄淀粉的酶法提取工艺

Response Surface Optimization on Enzymatic Extraction Process of Turmeric Starch

摘要

摘要:
目的优化姜黄淀粉酶法提取工艺，提高姜黄淀粉提取率。
方法以新鲜姜黄为原材料，姜黄淀粉提取率为指标，在几种蛋白酶中筛选最佳酶，采用单因素试验进一步确定提取酶解时间、酶解温度、酶解pH和中性蛋白酶添加量等4个因素影响姜黄淀粉提取率的优化范围。在单因素试验基础上，采用Box-Behnken方法，进行4因素3水平响应面优化设计，共进行29组处理，每组处理3次重复，考察酶解时间、酶解温度、酶解pH和中性蛋白酶添加量等4个因素对姜黄淀粉提取率的影响，从而确定姜黄淀粉酶法提取的最佳工艺条件。
结果姜黄淀粉提取最佳工艺参数为：酶解pH6.83、酶解温度51.45 ℃、酶解时间6.20 h、中性蛋白酶添加量0.13%，姜黄淀粉提取率的理论值为62.00%。考虑实际操作的简便，确定姜黄淀粉提取的最佳工艺参数为：酶解时间6 h，酶解温度52 ℃，酶解pH6.8，中性蛋白酶添加量0.13%，在此条件下实际验证值为60.42%，拟合得到的模型与实际吻合良好。
结论通过响应面法优化了姜黄淀粉的酶法提取工艺条件，提高了姜黄淀粉提取量，为姜黄淀粉的工业化生产提供了理论依据。

Abstract:
Objective Optimization on the enzymatic extraction process of starch from turmeric was improved.
Method Using fresh turmeric as raw material, the best enzyme was screened among several proteases according to the starch extraction rate. A single-factor test was conducted to define the range of the time, digestion temperature, pH and the amount of neutral protease for extraction. Based on the single-factor test results, a 4-factor, 3-level Box-Behnken response surface optimization experiment was designed on 29 treatments with 3 replicates each to determine the optimal processing conditions.
Results The optimized process applied 0.13% added neutral protease in a solution at pH 6.83 held at 51.45 °C for 6.20 h to achieve 62.00% turmeric starch extraction. For practical application the conditions were modified to be pH 6.8, 52°C, and 6 h to obtain a turmeric extraction rate of 60.42%. The experimental results fitted well with the prediction model. The fitted model was in good agreement with the actual one.
Conclusion The enzymatic extraction of turmeric starch was optimized by response surface methodology in preparation for industrialized production.

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