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《Farm Products Processing》 2015-05
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Optimization of Double-enzymatic Preparation of Dietary Fiber from Lotus Seed Pot

GONG Chao;KONG Ping;SUN Jie;WANG Hongxun;YI Yang;College of Food Science and Engineering,Wuhan Polytechnic University;  
The effects of material-liquid ratio,p H value,enzyme addition,enzyme addition proportion,enzymatic time and enzymatic temperature on the hydrolysis degree of starch and protein are investigated by single-factor experiment. Then,material-liquid ratio,p H value,enzyme addition and enzymatic time are selected to established the regression mathematical model with four factors. The weighted value of the hydrolysis degree of starch and protein is used to optimize the technological parameters by response surface methodology. The optimize conditions are as follows:material-liquid ratio is 1∶16,p H value is 5.4,enzyme addition is 0.3%,ratio of α-amylase to papain is 1∶1,enzymatic time is 57 min,enzymatic temperature is80 ℃. Under these conditions, the hydrolysis degrees of starch and protein are 74.83% and 34.26%, respectively. The double-enzymatic preparation technology can be used for the development of dietary fiber from lotus seed pot.
【Fund】: 湖北省重点新产品新工艺研究开发项目(YJNO136)
【CateGory Index】: TS236
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