Tối ưu hóa quá trình thủy phân gạo lứt nảy mầm bằng enzyme tạo đường khử cao sử dụng mô hình bề mặt đáp ứng

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Ngôn ngữ: vie

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Thông tin xuất bản: Tạp chí Kiểm nghiệm và An toàn thực phẩm, 2022

Mô tả vật lý: tr.645-657

Bộ sưu tập: Metadata

ID: 333563

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Quá trình thủy phân gạo mầm bằng cách sử dụng enzym α-amylase và glucoamylase sẽ giúp tăng hàm lượng đường khử, giảm độ nhớt, nâng cao sản lượng dịch sữa so với phương pháp chiết truyền thống. Thí nghiệm dịch hóa được bố trí hai nhân tố là các tỷ lệ cơ chất : nồng độ α-amylase và nồng độ α-amylase : thời gian thủy phân khác nhau. Thí nghiệm đường hóa được thực hiện dựa trên mô hình đa biến theo phương pháp Central Composite Design. Kết quả, tỷ lệ cơ chất 1 : 2, nồng độ α-amylase 0.5% (khoảng 11U/g starch) và thời gian thủy phân 50 phút được chọn làm cơ sở cho thí nghiệm tiếp theo. Phân tích phương sai trong mô hình hồi quy cho thấy mô hình bậc hai có ý nghĩa (p <
0,0001). Lack of fit (p >
0,05) điều này chỉ ra rằng mô hình phù hợp cho tất cả dữ liệu. Độ tin cậy của mô hình R2 = 0,993 cho thấy mô hình hồi qui đã xây dựng phù hợp với tập dữ liệu 99,3%. CV = 1,19% chứng tỏ độ chính xác và độ tin cậy của các thí nghiệm được thực hiện tốt. Điều kiện tối ưu cho quá trình đường hóa ở nồng độ glucoamylase 0,399% (khoảng 119.863U/g starch), nhiệt độ 59,813°C và thời gian 160,468 phút cho hàm lượng DE cao nhất là 25,245% và cao hơn so với phương pháp không dùng enzym (DE = 8,985 ± 0,062).The hydrolysis of germ rice by the use of α-amylase and glucoamylase enzymes will help increase the reducing sugar content, reduce viscosity, and improve the yield of milk solution compared to the traditional extraction method. The liquefaction experiment was arranged with two factors, which are substrate ratio: α-amylase concentration and α-amylase concentration: different hydrolysis time. The saccharification experiment was carried out based on a multivariate model according to the Central Composite Design method. As a result, a 1 : 2 substrate ratio, 0.5% α-amylase concentration (approx. 11U/g starch) and 50 minutes hydrolysis time were selected as the basis for the next experiment. Analysis of variance in the regression model showed that the quadratic model was significant (p <
0.0001). Lack of fit (p >
0.05) this indicates that the model is suitable for all data. The reliability of the model R2 = 0.993 shows that the built regression model fits the data set 99.3%. CV = 1.19% indicated a better precision and reliability of the experiments carried out. Optimal conditions for hydrolysis of glucoamylase concentration of 0.399% (approx. 119.863U/g starch), temperature of 59.813°C and hydrolysis time of 160.468 minutes gave the highest DE content at 25.245% and higher than the non-enzymatic method (DE = 8.985 ± 0.062).

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